Sunday, December 9, 2012

What I made for dinner the other night

Chicken Pot Pie Soup
serves 6, prep 10 minutes, cook 40 minutes adapted from Chicken Pot Pie
  • 1/2 cup butter
  • 8 oz mushroom, sliced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups cooked chicken meat (usually leftover rotassire chicken I put in the freezer)
  • 1/2 cup frozen crinkle cut carrots (I just sliced up a few carrots)
  • 1/4 cup frozen green beans
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn kernels (tossed in a whole can that was on the shelf)
  • salt and pepper
  1. Melt butter in a large soup pot.  Add mushrooms a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
  2. With the last batch of mushrooms, add onion and garlic.
  3. Saute mixture until onion and garlic are soft. Sprinkle flour over mushroom mixture.  Stir and cook several minutes until flour is golden.
  4. Add chicken stock and milk and heat to a boil.
  5. Simmer soup, stirring frequently until thickened.
  6. Add chicken and frozen vegetables, heat soup until hot, stirring occasionally.
  7. Salt and pepper to taste, serve over a scoop of mashed potatoes.
Serve with biscuits, pie crust, puff pastry, a bread bowl or over baked potatoes instead of mashed.  If you store or freeze the soup, store separately from the mashed potatoes.  Otherwise, when the soup is reheated,  the potatoes will melt and adversely affect the texture.
I generally have to add extra stock and milk ...otherwise it comes out more like a potpie filling for me.
Not a clue where I got this from ... have had it forever.

1 comment:

Kathy G said...

This sounds wonderful..and so easy!