The Sweet and Savory Life
If you like chicken pie, you will love this chicken pot pie soup! It is quick and easy to make and uses rotisserie chicken to speed up the cooking time.
A few notes before you begin:
- You can make this soup gluten-free by substituting gluten-free flour such as Measure for Measure in place of regular all-purpose flour. Also, use gluten-free chicken stock and a gluten-free bouillon such as Knorr Concentrated Chicken Bouillon.
- You can make Vegetable Pot Pie Soup by substituting vegetable broth for chicken broth. Then omit the chicken and add extra vegetables. Use Vegetarian Better Than Bouillon No Chicken Base instead of the chicken base listed in the recipe.
- Cook the vegetables in a pan with a tight-fitting lid. They cook in chicken stock to add flavor, and you can add more of your favorite vegetables and omit any you don’t like.
- The soup base cooks quickly, so have all the ingredients measured and ready to use. When you add the seasonings and liquids, whisk immediately to break up any lumps.
CREAMY CHICKEN POT PIE SOUP
Prep time, 20 minutes;
cooking time, 10 minutes; servings, 8.
- 1/2 cup onion, chopped
- 2 large carrots, peeled and cut into thin rounds
- 2 medium-sized potatoes, peeled and cubed
- 1 cup corn, frozen
- 1 cup green peas, frozen
- 7 tablespoons butter
- 7 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- 3 cups chicken stock
- 2 cups half and half
- 2 cups rotisserie chicken, chopped
- baked puff pastry (optional)
- Add the onion, carrots, and potatoes to a medium-sized saucepan. Add enough chicken stock to cover the vegetables (about 1½ – 2 cups) and cover with a lid. Bring to a boil and cook for about 10 minutes or until the vegetables are tender. Add the corn and peas for the last minute of cooking to thaw them. Drain when cooked.
- Melt the butter in a Dutch oven. Whisk in the flour, salt, and black pepper. Cook until the mixture is bubbly and the flour lightly browns. Stir in the Better than Bouillon Roasted Chicken Base.
- Add the chicken stock and half-and-half and cook until the sauce thickens and is smooth. Use a whisk to break up any lumps. The soup should be thick. If not, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the hot soup, cooking until thick. Then add the cooked vegetables and chicken; stir to mix. Season with salt and pepper to taste. Top bowls of soup with a slice of baked puff pastry.
SERVE PUFF PASTRY WITH THIS SOUP
This soup is delicious with cooked puff pastry (also known as phyllo dough). Look for this dough in the freezer section at grocery stores. Follow the instructions on the box to thaw it to ensure it rises well during baking. Once it is room temperature, you can roll it with a rolling pin to make it larger or to repair any tears that might happen when you fold open the dough. Then cut the dough with a knife or a cookie cutter (if you want shaped dough). Brush with melted butter if desired and bake according to the package instructions.
SWEET AND SAVORY TIPS
- Better Than Bouillon Roasted Chicken Base is a thick paste used to flavor savory dishes. It dissolves easily in liquids.
- Half-and-half is equal parts cream and whole milk. You can buy it ready-made or make your own.
For more great recipes and tips for entertaining, visit here.