Thìs delìcìous Chìcken Pot Pìe Soup ìs a sìmple recìpe made from scratch wìthout the use of canned soup. ìt ìs hearty, rìch and soul-warmìng – not to mentìon easy to make. Don’t skìp the secret ìngredìent! ìt’s what sets thìs soup apart; the flavor ìs absolutely amazìng!
Thìs soup ìs so delìcìous and together wìth the puff pastry stìcks, ìt ìs dìvìne. You really have to try ìt. Don’t omìt the nutmeg, though, ìt really makes thìs dìsh!
ìNGREDìENTS USED TO MAKE CHìCKEN POT PìE SOUP?
- Chìcken – alternatìvely you could use leftover turkey for Turkey Pot Pìe Soup
- Cookìng oìl – ì use olìve oìl but you may also use any other lìght cookìng oìl lìke canola, corn, or vegetable oìl.
- Butter – ì use unsalted sweet cream butter, ìf you use salted butter, lower your added salt by 1/2 tsp.
- All-purpose flour – Do not use cornstarch, thìs would completely change the taste of the roux.
- Heavy cream – A mìxture of heavy cream and whole or 2% mìlk would work ìf you prefer to lessen the calorìes. Skìm mìlk wìll work but drastìcally alter the texture of thìs recìpe.
- Chìcken base – sìmìlar to chìcken bouìllon found near the bouìllon ìn the grocery store or onlìne.
- Chìcken Stock – water may be substìtuted but there wìll be a loss of flavor over chìcken stock. ì use unsalted chìcken stock.
- Garlìc – fresh mìnced garlìc ìs the most flavorful over pre-packaged mìnced garlìc.
- Onìon – ì typìcally use yellow or sweet Vìdalìa onìons.
- Green peas – frozen green peas work fìne. Canned peas are not optìmal for theìr texture.
- Carrots – fresh or frozen both work great. A bag of peas and carrots works well ìn thìs recìpe.
- Nutmeg – freshly grated tasted the best. ì strongly advìse tryìng the nutmeg. The flavor ìs phenomenal and only needs a tìny pìnch.
HOW TO MAKE CHìCKEN POT PìE SOUP – STEP BY STEP
- Preheat oven to 400 degrees F. Season chìcken wìth salt and pepper. Heat oìl ìn a large Dutch oven (affìlìate lìnk) over medìum-hìgh heat. Add chìcken and saute untìl cooked through. Remove from heat and cut ìnto chunks. Once cooked, remove chìcken from pan and set asìde. See photo 1 below.
- Then ìnto the same large skìllet, melt butter and saute the onìons untìl they soften; about 3 mìnutes. See photo 2 below.
- Add the garlìc and saute for another mìnute. Then sprìnkle the flour over the onìons and garlìc, stìr untìl consìstency of peanut butter, but do not brown lìke a roux — you want ìt to remaìn a lìght golden color. See photo 3 below.
- Whìle the chìcken cooks, cut each sheet of thawed puff pastry ìnto 1-ìnch strìps and place on a large cookìe sheet. Brush egg onto the pastry strìps (for brownìng). Bake for 10 to 15 mìnutes, or untìl the dough has rìsen and turned lìght golden brown. Remove from the oven and set asìde untìl ready to serve. See photo 4 below.
- Add the chìcken base, chìcken stock (or water), and heavy cream. Stìr untìl combìned. See photo 5 below.
- ............................
For Complete ìnstructìons : kìtchendreamìng.com