Tuesday, September 27, 2011

Chicken Pot Pie Soup

I was cleaning out my giant stack of recipes in my kitchen and stumbled across this one. I was SHOCKED I never blogged it when I made it last November---oopsie!
I love all things Chicken Pot Pie. I know you cant kid yourself into thinking that a chicken pot pie is healthy...the creamy filling, the pie crust, BUT when its good its so worth the slurge. There will be no Weight Watchers Points listed for this one. This soup was such a quick and easy replacement for the real deal.

Chicken Pot Pie Soup
adapted from Food Network.com


4 medium russet potatoes, peeled and diced

4 cups low sodium chicken broth

2 cups shredded cooked chicken breast

1/2 cup vegetable oil

1/2 small white onion, diced (1/4 cup)

2 stalks celery (1/2 cup), diced

1/2 cup all-purpose flour

2 teaspoons Italian seasoning

1 teaspoon cracked black pepper

1 1/2 pounds frozen mixed vegetables

1 cup heavy cream or 1/2 & 1/2 to cut down on calories

Pinch sea salt

1 store-bought pie crust


Add diced potatoes to a large bowl filled with cold water. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Preheat the oven as directed on the pie crust package.

Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces.

Ladle the soup into bowls and garnish with the pie crust.

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