Chicken Pot Pie Soup
October 25, 2009 > 12 Comments
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I started this soup with some homemade stock that I let simmer all day so that it got concentrated and filled with as many beneficial nutrients as possible.
Chicken Pot Pie Soup
- 1 t. oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 4 c. chicken stock
- 2-3 potatoes, peeled and diced
- 2 c. diced chicken
- Fresh dill or 1/2 t. dried dill, optional
- 3 T. butter or margarine
- 3 T. flour
- 1 1/2 c. milk
- Pie crust for single-crust pie
1. Heat oil in a large stockpot. Add onions, carrots and celery. Cook for 2 minutes. Add garlic, season to taste with salt and pepper. Cook an additional 3 minutes. Stir in chicken stock. Bring to a boil; reduce heat, cover and simmer as long as desired, but at least 5 minutes. (I had mine simmering for over an hour.)
2. Add potatoes and bring soup back to a boil. Reduce heat and boil gently until potatoes are tender. If using fresh dill, add a few sprigs in with the potatoes and then remove when the potatoes are done. Stir in chicken.
3. In a separate pot, melt butter or margarine. Stir in flour and cook 2 minutes. Whisk in milk, bring to a boil and cook until slightly thickened. Slowly stir into soup, bring to a boil and simmer until soup is thickened to desired consistency. Stir in optional dill and season again with salt and pepper to taste.
4. While the soup simmers, roll out pie crust and cut out as many large circles as you need – one for each bowl. Then cut out additional circles or shapes to top the soup. Bake at 350 degrees for 10-15 minutes, just until lightly browned.
5. To serve, place one circle of pie crust in the bottom of each bowl. Spoon soup on top and cover with additional pie crust circles or shapes.
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12 Responses to “Chicken Pot Pie Soup”
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October 25th, 2009 @ 10:09 pm
Oh good grief! When all of your littles are grown up you really need to open a restaurant. Every single one of your recipes that I’ve tried has been amazing. My family all thinks I’m an awesome cook, but what I serve is about 75% your recipes.
October 26th, 2009 @ 3:05 am
I hope your kids get better soon! This recipe looks wonderful. I love chicken pot pie and when you put it into soup form..well thats just heaven!
October 26th, 2009 @ 7:19 am
Awww…hope your kids get better soon. Your soup looks wonderful and very comforting!
October 26th, 2009 @ 8:53 am
what a great recipe — with those fall cut-out pie crusts
hope your family is on the mend!
October 26th, 2009 @ 10:16 am
This looks so yummy! I hope everyone gets to feeling better very soon! Being sick is no fun.
God bless,
Amanda
October 26th, 2009 @ 12:43 pm
So pretty! Love the shapes on top!
October 27th, 2009 @ 8:33 pm
This is soooo good! We had it for dinner tonight and even my kids liked it! My husband just informed me that it is the “best chicken pot pie stuff” he’s ever had and that this is the recipe I need to use every time.
I’d say – this recipe is a winner!
October 28th, 2009 @ 10:01 am
Kate: This is such a clever idea! This would be a wonderful treat for our women’s group luncheon!
November 3rd, 2009 @ 4:34 pm
This sounds fantastic!!
January 7th, 2010 @ 11:42 pm
I make this ALL the time now! I use drop buttermilk biscuits instead of the pie crust and I swear it’s heaven in a bowl. We had it tonight for supper and my husband said “You’re amazing…thank you”. LOL Thanks for sharing such a winner, it’s one of my favorite winter meals now!
February 1st, 2010 @ 1:09 pm
[...] 1st: Chicken Pot Pie Soup (my family cannot get enough of this, thanks Kate!) & Cornbread 2nd: Tacos, simple and [...]
March 1st, 2010 @ 6:19 pm
[...] 1st: French Onion Steak Stew (this is new, I’ll share the recipe if it turns out good). 2nd: Chicken Pot Pie Soup & cheese biscuits 3rd: Meatballs (I want to get my friend Melissia’s recipe) with mashed [...]