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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