Let’s make Chicken Pot Pie Soup

Posted on by laurenarva

Chicken pot pie is a comfort food for a lot of people, and understandably so; I enjoy it, and while I wouldn’t say it is my favourite or my go-to, on occasion, a chicken pot pie absolutely slaps, and I have to say Swiss Chalet’s is rather scrumptious.

I went through a phase during which the only thing I would ever order at Swiss Chalet was their chicken pot pie, and my favourite part to eat was the pastry on top. I always think of my Opa when I hear of or see chicken pot pie, because the version from Swiss Chalet was one of his favourites; he used to throw me for a real loop, however, whenever he ate it, because he wouldn’t eat the pastry. That is literally the best part.

I’m not one to judge, but I was a little concerned for my Opa’s well-being at this point.

I came across a recipe for Chicken Pot Pie Soup from thepioneerwoman.com, and because it sounds divine, I wanted to share it with all of you. Check it out.

“Ingredients

“CHEDDAR CRUST DIPPERS

  • 2 (9-in.) refrigerated pie crusts
  • 1 c. grated cheddar cheese (about 4 oz.)
  • 2 Tbsp. chopped fresh parsley

“SOUP

  • 4 Tbsp. salted butter
  • 3 stalks celery, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 medium onion, finely diced
  • 2 tsp. chopped fresh thyme
  • Pinch of turmeric
  • Kosher salt and black pepper, to taste
  • 1/4 c. all-purpose flour
  • 1/2 c. white wine
  • 6 c. chicken broth
  • 3 c. shredded rotisserie chicken
  • 1/4 c. chopped fresh parsley
  • 1/2 c. heavy cream

“Directions

    1. For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper. 
    2. Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool. 
    3. For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed. 
    4. Serve the soup in bowls, breaking the crusts into large pieces to serve on the side,” the recipe states.

Enjoy, my friends.

Photo by Gaelle Marcel on Unsplash

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