Chicken Pot Pie Soup

Thanksgiving is coming up next week and we didn’t really make and post any good Thanksgiving recipes – Tory we’ve got to get on that next year!  In fact, we haven’t done a lot for this particular holiday – at least on the blog, we do plenty of cooking behind the scenes – over the years.  Unless you count pie, which is pretty important.  We’ve made Pumpkin Pie from my husband’s Grandma’s recipe, Lemon Meringue Pie from my Grandma’s recipe, family favorite apple lattice pie and although this wasn’t posted near Thanksgiving (notice the hearts on the pie) this Peanut Butter pie was a staple my Grandma brought to a lot of holiday meals.  And don’t forget that every good pie starts with the perfect pie crust.

So we didn’t make any savory Thanksgiving food, but what I do have for you today is a great way to use up leftover turkey in this Pot Pie Soup.  A warm, creamy, soup that is just perfect for this time of year. And if all the guests have gone away, don’t worry about leftovers this soup freezers and reheats beautifully.

I was scared the first time I made this that it wouldn’t freeze because of the cream.  Everywhere I read online said it would curdle or separate or just not work.  But I froze it anyway.  I haven’t figured out the science of why it was ok yet, if it was because I added it to a roux or what, but it worked.  I brought this soup to work several times and heated it up in the microwave, successfully each time.

This is chicken –or if you’re using Thanksgiving leftover turkey – turkey pot pie in a bowl. We’re even going to serve it with some Puff Pastry sticks to dip in the soup and mimic the crust.

Here’s what you need:

You’ll want to roast the chicken breasts in a 425 degree oven for about 25 minutes until the chicken reaches 165 degrees. Allow to cool and shred with your hands or two forks.  If you want to see pictures of this step check out our Buffalo Chicken Soup recipe.  You can also use a rotisserie chicken or any leftover, turkey or chicken.  You’ll want about 4 cups give or take.

While the chicken is cooking, let’s start with the puff pastry sticks.  Thaw a package or two sheets of puff pastry dough and unfold on a cutting board.  Use a pizza cutter or a knife to cut the dough into strips roughly one inch wide.

Transfer strips to a parchment lined baking sheet.  Brush with beaten egg to help the strips brown.

Bake in a 400 degree oven for 12-15 minutes until the dough rises, the sticks are golden brown and crispy.  If the chicken is still cooking, you can bake at 425 degrees for a couple minutes less.  Remove from the oven and cool until the soup is ready.

Dice up about a cup and a quarter to a cup and a half each of onion, celery and carrot.

Then you’ll need a couple teaspoons of fresh parsley, and a teaspoon each of thyme and rosemary.  Chop up all the fresh herbs.

Now we’ve got a lot of our ingredients prepped so we’ll start on the soup.  Melt some butter in a large pot.

Add the celery, carrot and onions and sauté for about five minutes.  Add in some chopped garlic in the last minute.

Mix together 4 teaspoons of chicken base with a cup and a half of warm water and then pour it over the veggies in the pot.

Add in the chopped rosemary, parsley, and thyme, followed by a bay leaf and some salt and pepper.

Bring the soup mixture to a boil, reduce to a simmer and cover.  Cook for 15 to 20 minutes while you make the dairy mixture.

In a saucepan over medium heat, melt 4 tablespoons of butter.  Add in 6 T of flour and cook, while whisking for about a minute and a half. Season with salt, pepper, and some fresh grated nutmeg.  While whisking, slowly pour in some milk until smooth and incorporated.   Bring to a boil, whisking constantly.

Remove from heat and whisk in the cream.

To the vegetable mixture in your soup pot, stir in the shredded chicken and a cup of frozen peas (don’t bother thawing them).

Stir in the milk and cream mixture.

Stir everything together and cook on low until warm.  Remove bay leaf.

Look how creamy and comforting this looks? Tell me you don’t want a big ladle of it.

Serve with a couple of the puff pastry sticks.

Just get right in there with the sticks and dip them in the soup.   I could just eat the bowl of soup using the puff pastry as spoons – but that wouldn’t leave any puff pastry for the rest of the soup.

Transfer any leftovers to 2 cup plastic containers and freeze.

Divide the remaining puff pastry sticks into small plastic bags.  Thaw at room temperature, you can crisp them back up in a toaster oven or eat thawed at room temperature.

Chicken Pot Pie Soup

 

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Prep time

45 mins

Cook time

30 mins

Total time

1 hour 15 mins

 

Chicken pot pie as a comforting soup complete with puff pastry breadsticks for dipping.

Author: Gravel & Dine

Recipe type: Soup

Serves: 6

Ingredients

• 2 sheets of puff pastry, thawed
• 1 egg, beaten
• 1 ½ T butter
• 1 small onion (1 ½ c), diced
• 1 ¼ c celery, diced
• 1 ¼ c carrots, peeled and diced
• 3 medium cloves (1 T) garlic, minced
• 4 t chicken base
• 1 ½ c hot water
• 2 t parsley, minced
• 1 t thyme, minced
• 1 t rosemary, minced
• Bay leaf
• Salt and pepper, to taste
• 4 T butter
• 6 T flour
• Salt and pepper, to taste
• Nutmeg, fresh grated to taste, about a ¼ t
• 2 ½ c milk
• 1 ½ c heavy cream
• 3 to 4 c cooked chicken or turkey, shredded or chopped (I used 3 bone-in chicken breasts)
• 1 c frozen peas

Instructions

1. Preheat oven to 400 degrees and line two baking sheets with parchment paper.
2. Unfold puff pastry dough on a cutting board and cut into one inch strips with a pizza cutter. Transfer to the baking sheet and brush with beaten egg. Bake for 12 to 15 minutes until puffed and golden. Remove from oven and allow to cool on baking sheets.
3. In a large soup pot melt 1 ½ T butter over medium high heat. Sauté the onion, celery, and carrots in butter for 5 minutes. Add the garlic for the last minute.
4. Dissolve the chicken base in hot water and pour into pot with vegetables. Stir in parsley, thyme, rosemary, bay leaf. Season with salt and pepper to taste.
5. Bring soup to a boil, cover and simmer for 15 to 20 min.
6. In a saucepan, melt 4 T butter over medium heat. Whisk in flour and cook, whisking for a minute and a half. Season with salt and pepper to taste and a few grates of fresh nutmeg. Slowly pour in milk, whisking until smooth and incorporated. Bring to a boil while whisking constantly. Remove from heat and stir in cream.
7. Add chicken and frozen peas to soup mixture.
8. Pour in milk mixture.
9. Stir together and heat over low until warm.
10. Remove bay leaf and serve with puff pastry sticks.

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