Chicken Pot Pie Soup
I got the Cravings cookbook a while ago, after hearing all the raves about it, and we have not been disappointed. We made this Chicken Pot Pie Soup, which I was super skeptical about, but it is seriously SOOOO good. We paired it with some of K’s amazing homemade rolls, and we were in heaven. It is also much easier than making a pot pie, so it’s a win on all fronts.
Ingredients
6 cups chicken broth
2 cups whole milk
2 sticks (8 oz each) unsalted butter, in chunks
2 Tbsp. minced garlic
1 cup flour
2 tsp. salt
1 1/2 tsp. black pepper
1 large russet potato, cut into chunks
1/2 lb. diced carrots
1 cup frozen peas
1 cup frozen pearl onions
1 lb. skinless rotisserie chicken meat, cubed
1/2 cup heavy cream
Instructions
1
Bring the broth and milk to a simmer in a sauce pan, and keep simmering.
2
In a large soup pot heat the butter over medium heat until it’s melted and foamy, stir constantly so as not to burn. Add the garlic, cooking and stirring until fragrant, about 1 minute. Add in the flour, then reduce the heat to medium, and cook until foamy. Be sure to be constantly stirring to avoid it burning. Whisk in the broth-milk mixture, slowly, then add the salt and pepper. Bring to a boil, then reduce the heat and cook until thickened, about 5 minutes.
3
Add the potato, carrots, peas, pearl onions and simmer until the potatoes are tender, roughly 20 minutes. Stir in the chicken and cream, and heat for an additional 5-10 minutes. Season with salt and pepper to taste, and serve with some homemade rolls.
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