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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 tsp oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 4 cup chicken stock
- 2 – 3 cup potatoes, peeled and diced
- 2 cup diced chicken
- Fresh dill or 1/2 t. dried dill, optional
- 3 tbsp butter or margarine
- 3 tbsp flour
- 1 1/2 cup milk
- Pie crust for single-crust pie
- 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.)
- 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.
- 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.
- 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.
- 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.