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Chicken Pot Pie Soup Recipe

   
 

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     Chicken Pot Pie Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8
Preptime   1 hr 20 min

Ingredients
4 medium russet potatoes, peeled and diced (or any combination of sweet and white potatoes)
2 quarts chicken broth
1 1/2 lbs boneless, skinless chicken breast
1/2 c butter or olive oil
1/4 c diced onion
2 stalks celery, diced
1 clove garlic, minced
6 mushrooms, sliced
1/2 c flour
 
2 teaspoons Italian seasoning
1 teaspoon cracked black pepper
1 1/2 lb. frozen mixed veggies
1 c heavy cream
Pinch of salt
1 store bought pie crust or sheet of puff pastry

Instructions
Dice potatoes and place in a bowl of cold water. Set aside until step 3. Bring 2 quarts of broth to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth until reduced by half, about 10 more minutes. Dice the chicken when cooled.
In a large soup pot, heat the oil over medium-high heat. Add the onions, celery, and mushrooms, 2-3 minutes. Add garlic and cook 2 more minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.
Whisk the simmering broth into the roux and bring back up to a boil. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables and drained potatoes. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.
Preheat the oven as directed on the pie crust or puff pastry package. Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces. Ladle the soup into bowls and garnish with the pie crust.


Originally Submitted
1/15/2013





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