Pot Pie Soup


Repost from (2009-12-23 16:50)

We had this at Sweet Tomatoes in November, and I was so bummed when we went back a week later and it was gone! I make pot pie almost once a week, and wanted to give this a try. This isn’t the recipe I had at ST, it’s one I adapted from my pot pie recipe.

Pot Pie Soup
  1. 1 or 2 rotisserie chickens (depends on how much chicken you want - I used one though)
  2. 8 cups chicken stock
  3. 1 cup heavy whipping cream OR half and half
  4. 1 - 1.5 sticks of butter
  5. 1 cup of AP/GF AP substitute
  6. 4 - 6 cups frozen or fresh veggies (green beans, corn, carrots, peas, celery)
  7. salt & pepper to taste
  8. biscuits (I like the recipe on the back of the Pamela’s GF mix)
  1. pick the chicken(s) and set the meat aside.
  2. melt the butter in a large pot (like a stew pot)
  3. slowly whisk in the flour. this should make a thick paste.
  4. slowly whisk in the stock. it should stay thick until the end of the first four cups, maybe the beginning of the fifth/sixth cup.
  5. add the cream or half and half. you should have a very rich and creamy soup now.
  6. add the chicken, give it a stir
  7. add your veggies. yep, all of them.
  8. salt and pepper to taste.
  9. That's it! Let it cook for another half hour or so if you used frozen, about 15 - 20 min if you used fresh, or until everything is cooked and hot.
  10. Set in a bowl with a biscuit on top or on the side, or crumble crackers over to make a "crust".
Modified Motherhood http://modifiedmotherhood.com/


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