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.