When I think of chicken pot pie, my mind immediately envisions the green box that holds all of the Marie Calendar’s Frozen Chicken Pot Pies…I always thought they were a treat when I was a kid. In fact any frozen meal or TV Dinner was a treat…a deviation from fantastic home-cooked meals. It makes me laugh just thinking about it.
But unfortunately Marie’s Pot Pies always left me with something to remember them by…a burnt tongue. It seems no matter how long I waited to take a bite or how many times I stirred up the filling after crashing the crust into the middle….I got burned. Every. Single. Time. Those potatoes were so hot and they seemed to never cool off.
Have you ever been to the restaurant Claim Jumper? They are known for their completely ridiculous sized portions. Well, they make an individual pot pie that could serve three people. Anyways, I have watched people get their pot pie, crash their fork in, and release enough steam to burn their face off. They wait and wait to take a bite…they are dying to take a bite…but can’t because it’s WAY TOO HOT. Whoever they are eating with, finishes their food before the pot-pier can even get one bite in their mouth. I guarantee many burnt tongues are made there.
Anyway, this soup tastes exactly like a pot pie. Exactly. It’s one of those weird mind-game dishes. You know you are eating soup, but it tastes exactly like the pot pie you have always loved. It reminds me of when I made the Cheeseburger Quiche. It looked like a quiche, but tasted just like a burger…strange.
The soup has a lot of body and richness. it has a thick and creamy base and is a cinch to put together. And you get to use up leftover rotisserie chicken from the night before. You can easily make this faster than baking one of those frozen pot pies in the oven. It was perfect for the absolute ugly weather we are having in Oregon. It has been a week of snow, heavy rain and wind. Today the meadow behind our home became a lake with the creek spilling its water into the flat grassland. Soup was definitely going to be on the menu. I love entree soups.
You will be surprised how authentic this tastes. Enjoy it.
Chicken Pot Pie Soup
Makes 6 cups
4 Puff Pastry Shells or one puff pastry sheet, thawed
4 Tablespoons butter
1 medium yellow onion, diced
3 medium carrots, sliced (you don’t even have to peel them)
3 celery stalks, diced
1-1/4 cups red potatoes, diced (do not peel)
1/4 cup all-purpose flour
4 cups chicken stock or broth
2 Tablespoons dry red wine
1-1/2 teaspoons poultry seasoning
1 teaspoon white pepper (do not substitute)
3/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups cooked chicken, torn in pieces
1/2 cup frozen corn
1/2 cup frozen peas
2 Tablespoons chopped fresh parsley
1/4 cup heavy cream
Start by taking your puff pastry out of the freezer to thaw. You can either buy the already cut puff pastry shells (I would have but I wasn’t shopping at the fancy grocery store and they didn’t have the already pre-cut shells) or thaw out one sheet of frozen puff pastry, which is what I did. Once thawed I unfolded the layers and cut out rounds with my fancy, scalloped biscuit cutter. Place them on a baking tray with parchment and brush them with some butter. I hit them with sprinkles of freshly grated Parmesan cheese and freshly ground pepper (you can season them with anything you like or nothing at all). Bake them in a 400 degree oven for 5-7 minutes. They will puff up and be perfect for topping your soup. If you are using the already cut puff pastry shells, follow the package directions for baking.
Sweat vegetables with butter in a soup pot over medium heat until softened, about 5 minutes. Whisk in flour and cook for another 2-3 minutes. Stir in broth, wine, poultry seasoning, white pepper, salt and nutmeg. Increase heat to medium-high and simmer until thickened, about 10 minutes or less.
Add cooked chicken, corn and peas. Remove from heat. Stir in parsley and cream and top with puff pastry. It’s so easy.
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