Does not know what to cook during the cold season? Do not worry, you come to the right place. Chicken soup pot pie, Oh yeaa.. I turned soup in to pies, yup you read that right. I have cooked the soup before and my husband loved it, well seems like he enjoys everything i cook hehe, he asked me to turn the soup in to pie, since he loved the taste and texture. So to day i decided to make chicken soup potpie for my husband, he wanted the single small pie so tried to do my best. Ok here you go, Let’s get to the point.
First thing you have to do is to prepare all the ingredients, to be honest with you this is for me is the hard part since its required a lot of chopping. Not that i don’t like chopping but it takes so long (for me at least).
Below are the ingredients you need to prepare
Of course you have to think how many people you are going to serve before prepare everything, In this case, I cook for 2 people and I know it’s a lot, but this is gonna last for 3 days. Keep in mind if you only make a small portion, then please reduce some of the ingredients I mention below.
6 boneless skinless chicken breasts (Cut into small pieces)
1 yellow onion (chop into small pieces)
2 cups diced celery (about 4 stalk)
4 tbsp celery leaves
3 cups carrots (diced and pilled)
3 cups frozen peas
5 cups russet potato ( pilled and cut 1/2 inches)
1 cup butter
32 oz/2 lbs chicken broth
4 cups milk
16 oz heavy cream
6 tbsp all purpose flour
2 tbsp dried parsley
2 tbsp dried thyme
2 tbsp basil
2 tbsp organic crushed rosemary
1 bay leaf
Salt & ground black pepper
1 lemon (get the juice)
I N S T R U C T I O N S
In a soup pot, melt 1/2 cup of butter over medium high heat. Add in carrot, onion and celery and mix them well for about 5 minutes. Next add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf then season with salt and pepper.
Bring the soup to a boil then reduce to medium heat, stir, and cover with lid for five minutes. reduce to low heat then keep stirring until the potatoes are soft and tender, by doing that it will prevent from scorched, then add in chicken and peas and allow to cook for a while, then continue stirring.
Moving on to medium saucepan in a medium heat, melt the rest of the butter stir in flour, stir constantly for 2 minutes then slowly pour milk and whisk until it smooth. Bring to a boil while stirring constantly, then remove from heat, pour and stir milk mixture into soup pot then last but not least pour the cream and lemon juice and mix them together.
One of the reason why i love to cook this is because of the smell. It smells incredibly good, the rosemary makes it perfect. Now keep in mind that this is soup I turn into pie so the texture is more thick than watery. My husband and I love it thick but if you prefer watery then feel free to add a cup of water.
Alright, after you make the dough divided it into a couple of pieces, (according to your desire). Here as you can see from the picture, I make small pie. To form the pie shell, roll the dough on a floured surface, making sure to place your pie plate on top to see if it fits. Fit gently into bottom and side of plate. As you can see the thickness is perfect, I personally do not like thin pie crust so this is just awesome. Next pour in the soup into the pie crust, and cover it with another crust on top. Do not forget to make small tear in the middle. Bake it for 20-30 minutes (450dF) and ualaaaaaa you are done. Thank you for visiting, good luck and G o d b l e s s.