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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
 Posted - Oct 20 2009 : 5:09:16 PM
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http://chaosinthekitchen.com/2009/10/chicken-pot-pie-soup-over-mashed-potatoes/
A warm and cozy stick-to-your-ribs comfort of all comfort food dishes for when the wind is whistling through the dark trees and you and you family are wanting something to sooth the soul =) from a great blog, I hope I don't get in trouble for posting this...
But I've tried it and it is YUMMY!
Ultimate Comfort: Chicken Pot Pie Soup over Mashed Potatoes
October 4th, 2009 by katie
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
* 1/2 cup crinkle cut carrots
* 1/4 cup green beans
* 1/4 cup peas
* 1/4 cup corn kernels
* 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 until soft. Sprinkle flour over veggies. Stir and cook several minutes until flour is browned.
4. Add chicken stock and milk and heat to a boil.
5. Simmer soup, stirring frequently until thickened.
6. Add chicken and vegetables, heat soup until hot, stirring occasionally.
7. Salt and pepper to taste, serve over a scoop of mashed potatoes.
Serve with biscuits or shapes cut out of pie crust or puff pastry (or you could forget the potatoes and serve in a bread bowl). If you store or freeze the soup be sure to store it separate from the mashed potatoes. Otherwise, when you reheat the soup the potatoes will melt completely and throw off the texture.
Puff Pastry Stars
makes 9+, prep 5 min, cook 15 min, thaw pastry 40 minutes
* 1 sheet puff pastry
* 1 egg, beaten
* grated parmesan cheese
* salt
1. Thaw a sheet of puff pastry for 40 minutes at room temperature. Preheat oven to 350°F.
2. Unroll and cut into small shapes with a knife or cookie cutter.
3. Place on a baking sheet and brush with beaten egg.
4. Sprinkle each shape with grated cheese and salt.
5. Bake 15 minutes.
I usually use leftovers or buy a rotisserie chicken at the store when I know I am going to make a pot pie, but today! at the store! no rotisserie chickens! So for this one I grabbed a fresh chicken (Is it just me or do raw chickens feel like newborn babies to anyone else??) and did a no-fuss roast chicken instead. You can also quickly poach a few chicken parts in water or broth.
Simple Roast Chicken
prep 5 min, cook time 60 minutes
* 1 roasting chicken
* salt
1. Preheat oven to 450°F.
2. Place chicken in a roasting pan and sprinkle with a palmful of salt.
3. Roast chicken for about 60 minutes or until juices run clear.
4. Remove meat from chicken, saving all skin and bones for making chicken stock.
This is actually a pretty quick weeknight meal despite the length of this post. Set your puff pastry out to thaw. Peel and chop your potatoes and set them on to boil. Start the soup. While the soup is simmering, cut the puff pastry shapes and put them in bake. When the soup is done, keep hot and mash your potatoes. Done.
Annika
Farmgirl & sister #13
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Chicken pot pie soup over mashed taters
