Bah it’s still so cold!
March is our snowiest month in Colorado. Which is so strange to me but that is just how it is. So while I desperately crave Spring and warmth, I am not about to start putting away the winter clothes and recipes. Because here, it is still comfort food season.
This soup reminds me of childhood…
Chicken Pot Pie Soup is one of my favorite soups there is. My mom used to make chicken pot pie all the time for us when we were little, so this is my spin on her traditional CPP. It is incredibly rich and creamy, even though we are using low fat milk! It is FULL of tender chicken and fresh veggies which you are more than welcome to customize.
Chicken Pot Pie Soup is thick, hearty, warming and ultra comforting with half of the amount of heavy cream that a traditional pot pie calls for.
It will absolutely warm your soul as well as fill your home with a scent that brings you back to childhood.
You can make this on the stovetop too!
You can also make this soup just as easily on the stove top! Just sauté the onions and veggies in a pot ahead of time to ensure they are softened. You can do the rest in a giant pot and keep on the stove on medium-high heat for about 15 minutes. Make sure to stir occasionally so the soup doesn’t stick to the bottom of the pan. I also like it for a slow-cooker, set-it-and-forget-it, lazy weekend meal.
I topped mine with store bought puff pastry you can find in the freezer section at your grocery store. Or top this heart soup with some good old fashioned oyster crackers! Either way, you are in for a treat!
- 1 rotisserie chicken
- 1/2 yellow onion, diced
- 3 cloves fabric, minced
- fresh rosemary and thyme sprigs
- 32 oz low-sodium chicken broth (1 box)
- 1 large russet potato, peeled and diced
- 2 cups frozen peas
- 1/2 cup heavy cream
- 1/2 cup lowfat milk
- 3 tablespoons cornstarch
- 2 tablespoons flour
- salt and pepper to taste
- fresh parsley, chopped
- 1 puff pastry sheet, thawed
- Add broth, onion, garlic, salt and pepper, fresh rosemary & thyme sprigs, potato and peas to the slow cooker
- Set slow-cooker to high for 3 hours
- remove rosemary and thyme sprigs
- In a separate bowl, whisk flour and cream, add to slow cooker
- In same bowl, whisk cornstarch with a little cold water to create a paste, add to slow cooker
- Roll out your puff pastry with a rolling pin to eliminate creases
- Cut puff pastry into whatever shape you choose!
- Bake puff pastry on a lined baking sheet at 375 for 10 minutes
- Add fresh parsley and puff pastry to the top of your soup and serve
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