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Chicken Potpie Soup

I  never used to like Chicken Potpie.  Well, that’s not really true.  When I was little my mom would feed me those individually packaged frozen ones and as a child I liked those.  Then I got older and maybe my palate got a little more sophisticated (or maybe just a little more picky) and I couldn’t STAND those!  So, I assumed that if I didn’t like those, I just didn’t like chicken potpie.  Then, my daughter came home from university with a recipe for easy chicken potpie that she loved to make and she and her roommates loved to eat.  She asked me to please let her make it for me and so I tried it with an open mind.  It was DELICIOUS!

Since then, I have found a few restaurants that also serve some mighty tasty chicken potpie and I’m now a big fan.  The only thing is, I don’t think I’ll ever go back to those 49 cent frozen things.  It’s “real” chicken potpie all the way baby!  Anyway, here’s the latest chicken potpie recipe I’ve tried.  I was just giggling thinking about if my mother saw this post – she’d think….whaaaaaaaat???? Cyndi is sharing a recipe for Chicken Potpie Soup??? But she doesn’t like chicken potpie and she’s not that fond of soup!  Just goes to show just how incredibly GOOD this recipe is! 🙂


Makes about 6 servings

Adapted from Woman’s Day magazine, Nov. 1, 2010

1 T. butter

2 medium carrots, sliced

1/2 medium onion, chopped

1 stalk celery, diced

1/4 cup flour

6 cups chicken broth

1 1/2 lb. boneless skinless chicken pieces (I like a mixture of thighs and breasts)

2 tsp. fresh thyme

salt and pepper to taste

1 sheet frozen puff pastry (half a 17.3 oz. package; thaw according to package instructions)

1/2 cup frozen peas

1/2 cup frozen corn

1/2 cup frozen green beans

Melt the butter in a large soup pot. Stir in the carrots, onions, and celery to make a mire poix. Saute these for about 5-10 minutes until they’ve softened a bit. Add the flour and continue to cook, stirring frequently for about 1 minute. Mix in the broth followed by the chicken and seasonings. Bring this to a boil and then reduce heat and simmer for 20-30 minutes until the chicken is cooked through (internal temperature of 160 degrees F). While the soup is cooking, prepare the puff pastry. Unfold the dough and cut into 12 rectangles. Bake at 400 degrees F for about 10-12 minutes until golden brown and puffed up. When the chicken is done, remove it from the soup and allow it to cool slightly. Add the frozen vegetables to the simmering soup and cook for about 5-10 minutes until tender. Once the chicken has cooled enough to handle, shred it and put it back into the simmering soup. Place soup into bowls and top each with 2 pieces of puff pastry. Yum!


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