Pot Pie Soup

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

Course: Main Course, Soup
Keyword: Broth/Stock/Soup/Chili/Stew, Gluten Free, poultry
Author: Jennifer

Ingredients

  • 1-2 whole rotisserie chickens (depends on how much chicken you want – I used one though)
  • 8 cups chicken stock
  • 1 cup heavy whipping cream OR half and half
  • 1 – 1.5 sticks butter
  • 1 cup AP/GF AP substitute
  • 4 – 6 cups frozen or fresh veggies (green beans, corn, carrots, peas, celery)
  • salt & pepper to taste
  • biscuits (I like the recipe on the back of the Pamela’s GF mix)

Instructions

  • pick the chicken(s) and set the meat aside.
  • melt the butter in a large pot (like a stew pot)
  • slowly whisk in the flour. this should make a thick paste.
  • 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.
  • add the cream or half and half. you should have a very rich and creamy soup now.
  • add the chicken, give it a stir
  • add your veggies. yep, all of them.
  • salt and pepper to taste.
  • 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.
  • Set in a bowl with a biscuit on top or on the side, or crumble crackers over to make a “crust”.

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