Fall is here and the soup is on. There is nothing more relaxing to me than a cozy over-sized sweater at home with a bowl of hot soup.
Chicken pot pie soup is one of those warm hugs after a long day that’s full of flavor. This dish is quite simple to make and it is sure to make your family smile. I should know it is my husband’s favorite.
I sound like Ina Garten. However, my husband’s name is Jamison not Jeffrey lol. Close enough right? Just like Ina this recipe is full of chicken and veggies which is the ideal meal for her Jeffrey.
Pro Tip: I like to use a mix of chicken thighs and chicken breast chunks.
If your not in the mood for the deconstructed version of chicken pot pie I can give you a cool hack to make other’s think you’ve been making crust all day. It’s called store-brought.
As a working woman I just don’t have the time. I suggest keeping store-brought puff pastry or pie crust in the freezer to complete the meal quickly. We don’t have to be good at everything, we just need to be aware of our resources. The recipe below is printable and is meant to be shared. Please #jdelawcious on Instagram so I can see your creations.
Chicken Pot Pie Soup
Nutrition per portion
Ingredients
- 2 Skin On Chicken Breast
- 2 Chicken Thighs
- 1 Bag of Frozen Peas and Carrots
- 1 Bag of Frozen Pearl Onion
- 1 Cup of Milk
- 2 Cups of Light Cream
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp of Garlic Powder
- 2 Tablespoons of Flour
- 2 Tablespoons of Butter
- 1 Tbsp of Olive Oil
Method
Preheat Oven 400F Place chicken breast and thighs on a baking sheet. Rub olive oil on chicken pieces. Then season chicken on both sides with salt, pepper, and garlic powder. Leave the chicken skin side up and cook in the oven until an internal 165F. Once the chicken is cooked discard the skin. Meaning eat it lol. Then shred the chicken and place into a bowl. Sit aside. In a large pot on medium heat place butter inside. Allow butter to melt then add flour. Allow the flour to cook until it smells like pie crust about 2 minutes. Add milk and cream slowly to the pot with continuous stirring. After milk and flour have been incorporated season with salt and pepper to taste. Let the sauce simmer for 5 minutes and it will thicken. Once thicken, add the peas/carrots, onions, and chicken. Cook for 8 minutes on medium low until vegetables are warmed through.Want the pie crust with the filling? If you wanted to turn this filling into a pot pie, use the store brought crust and place in a heat proof bowl. Mold the dough inside the bottom of the heat proof dish. Prior to adding the filling wait for it to be cooled. Don't add hot soup to the raw pie crust. Then top the pot pie with the second piece of dough and cut small silts for ventilation. Place the pot pie on a baking sheet and allow to cook in a 350F oven for 30 minutes. Remove from the oven and wait about 10 minutes before eating to avoid mouth burns. Happy Cooking! J. Delawcious
