Tuesday, October 25, 2011

Chicken Pot Pie Soup

If you are a foodie snob, just stop now.
I know that Chicken Pot Pie Soup isn't anything gourmet.
But it is yummy, and it is dinner that will make you, and your friends & family happy.
But, this was great and came together very quickly and tons easier than doing the crust.

A little time chopping in the kitchen, and you have transformed your leftover cooked chicken, or turkey, into a warm, comforting and filling dinner. 
Now,  you certainly could make this and then back into pie crust and have a regular pot pie, I'm just saying this is a bunch easier and better for you. Just reduce the chicken broth by half to get a thicker soup/filling.

I used fresh veggies (except for the frozen peas) but you could even use frozen chopped carrots and peas and those frozen cubed potatoes ( the kind for hash browns) and save even more time.

Here's a couple of.

Serves 4
1 onion, chopped
3 carrots, chopped
3 stalks celery chopped
1/4 cup butter
1/4 cup flour
1/4 cup white wine (optional)
6 cups chicken stock
1 tsp fresh thyme leaves, or dried
1 tsp sage, fresh or dried
2 bay leaves
1/2 tsp garlic (dried granules work fine!)
1 1/2 tsp salt (or more to taste)
1/2 tsp freshy ground black pepper
2 med white potatoes, chopped
3 cups cooked chicken, large chunks or shredded (your preference)
1 cup frozen peas

Saute the onions, carrots and celery in the butter for about 3-5 minutes over medium heat until the onions start to get limp.  Add the spices, the wine and the flour.  Cook for another 3 minutes, add the chicken broth, the bay leaves, salt & pepper and the potatoes.  Bring to a boil, then cook for about 10-15 minutes until the potatoes and carrots are tender.  Add the cooked, chopped chick and the frozen peas.  Reheat and serve.

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