There is nothing better in the winter than a large bowl of steaming hot soup, and if it tastes like a delicious homey comforting chicken pot pie, then it's even better!
Here's how I make it.
INGREDIENTS (4 people):
- 2 cups shredded cooked chicken meat
- 3 carrots, peeled and diced finely (I like them to be the size of frozen peas)
- 1 1/2 cups of frozen peas
- 1 8oz basket of fresh button mushrooms
- 4 tbsps butter
- 1/3 cup AP flour
- 4 to 6 cups of chicken stock or more if you want your soup thinner
Note: if you make your own chicken stock (click here for a recipe), it can get a little fat. No worries, just let it sit in a pitcher and spoon off the fat from the top
- a splash of olive oil
- optional: oyster crackers
- slice the mushrooms thinly, and saute in a skillet in a splash of olive oil over medium high heat. They will first release a lot of moisture and get slimy, but continue cooking them and stirring until the liquid evaporates and the mushrooms get golden. Reserve on the side until further use
- in a pot, make a roux: melt the butter, add the flour and cook over medium heat while whisking constantly until the flour is bubbly and frothy (should take 1 to 2 minutes)
Note: be careful not to burn the flour at this stage! just use medium heat and stir a lot :)
- add the chicken stock in one go and whisk, whisk, whisk! The roux will melt in the stock and the smooth thin white sauce will be your soup base.
Note: in a regular chicken pot pie, this would be the step where you make the thicker white sauce, using more flour and less stock.
- add the carrots, chicken and peas in the soup and cook for about 20 minutes on medium heat, or until the carrots consistency is to your liking (the peas will cook really quick and the chicken just needs to warm up since it is already cooked)
- serve hot, sprinkled with oyster crackers