I made you some soup today.

Chicken Pot Pie Soup I howsweeteats.com

Actually (and obviously), it’s a soup slash chicken pot pie hybrid.

See… I’ve been doing this very depressing, terrible thing that consists of letting magazines pile up to the heavens on my dining room floor. If you were here, you might nominate me for Hoarders. Thank goodness you’re not here.

I am a serious magazine junkie. No, we are talking seeeeerious. s-e-r-i-o-u-s. I used to hear people say (and by hear people say I mean see people post on Facebook) all the time about how they couldn’t get through magazines, and thought, well… that was just insane. I will always have time to get through magazines! I love magazines! Magazines are my liiiife!

Ha. Funny.

Chicken Pot Pie Soup I howsweeteats.com

Guess what? I don’t really have time to get through magazines now. Whomp whomp. Well, I guess that is subjective considering that yesterday I was “busy” watching eight reruns of Sex and the City (so cliche) but hey, it is what it is. Apparently, I just don’t have time.

My point is, finally, that I grabbed the top magazine from my stack right before Thanksgiving and tried to immerse myself. What do I see first? Chicken pot pie soup. Hmmm. I like chicken pot pie. I like soup.

I think this will work.

Chicken Pot Pie Soup I howsweeteats.com

It sure did. I made some spur of the moment puff pastry biscuits (I think on this specific day I also ate puff pastry for lunch. Like… only puff pastry.) inspired by our all time favorite chicken pot pie recipe in the universe (it’s that good.). When those little puffs sank down into the soup… OMG. I have decided that puff pastry is like bacon. I have to make about 32 times the amount I think I will need… because I can’t stop eating it.

The best news here is that you can successfully freeze this and drag it out later (did so last week) and it is just as delicious. If you’re feeling crazy you can also make your own puff pastry and all that jazz, but considering that the one time I tried making croissants I almost died (no, I am not dramatic at all), I stuck to the frozen stuff.

So long story long, this has Monday written all over it.

Chicken Pot Pie Soup I howsweeteats.com

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Chicken Pot Pie Soup

Yield: serves 4-6

Total Time: 30-45 minutes

Ingredients:

1 sheet puff pastry, thawed
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
1 cleaned and trimmed leek, sliced
1/3 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken stock
1 cup lowfat half and half
1.5 pounds yukon gold potatoes, cut into 1/2 inch chunks
1/2 cup frozen peas
1/2 cup frozen corn

Directions:

Preheat oven to 425 degrees F.

Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha... that sounds interesting.)

At this point, use a biscuit cutter (or even a knife) and cut 12 "biscuits" out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.

Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with puff pastry on top!

Note: you can definitely use heavy cream or regular half and half (it will probably be even more delicious) in place of the low fat half and half. you can also use a mixed corn + peas blend if you have one, I just happened to have separate bags of organic peas and corn, which is why I separated them. you can also cube the chicken instead of shredding. finally, to reheat, add to a saucepan and add a little liquid (I do a bit of both stock/half and half or milk) and heat over low heat, stirring.

[slightly adapted from food network magazine, december 2012]

Chicken Pot Pie Soup I howsweeteats.com

(I know I talked in parentheses a lot. It’s Monday.)

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92 Responses to “Chicken Pot Pie Soup.”

  1. #
    1
    Michelle — December 3, 2012 @ 8:03 am

    This looks so incredibly delicious! I look forward to eating it, and copious amounts of puff pastry as well. :P Thanks so much for the recipe!

    Reply

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    Aimee @ ShugarySweets — December 3, 2012 @ 8:05 am

    This is totally going on the dinner menu! Love that you made biscuits from Puff Pastry!!! (I totally go through lots of magazines, I sit in carpools all day/night)<—parenthesis just for you, to show support!

    Reply

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    Angela @ Eat Spin Run Repeat — December 3, 2012 @ 8:25 am

    I am a total magazine junkie too! I keep my subscriptions to 4 and I love love LOVE the days when new issues come in the mail. Having said that though, I’ve been having trouble keeping up lately! I’m hoping to have tome time this week to curl up with a blanket and a magazine….. and a bowl of this soup wouldn’t hut too. ;)

    Reply

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    Jennifer @ Peanut Butter and Peppers — December 3, 2012 @ 8:26 am

    I am a magazine freak too! I keep getting them in the mail, yet I don’t have time to read them. I hate that! Your chicken pot pie soup looks amazing!!!

    By the way, I like your new photo at the bottom!!

    Reply

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    Rachel Cooks — December 3, 2012 @ 8:27 am

    Yum! This looks so perfect for a chilly day.

    Reply

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    Blog is the New Black — December 3, 2012 @ 8:28 am

    I saw this recipe, too! Looks great!

    Reply

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    Kim in MD — December 3, 2012 @ 8:28 am

    I am also a magazine junkie! The problem I have is getting rid of them! I make myself recycle the home magazines, but I have trouble parting with the cooking magazines. I have this issue of FN magazine in my pile as I type this! I’m so glad you “tested” this recipe for me, Jessica!

    Reply

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    amanda @ fake ginger — December 3, 2012 @ 8:29 am

    Ooh, I love the biscuits! My hubby won’t eat chicken pot pie but I’m willing to bet money he’d love this.

    Reply

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    9
    The Spatularettes — December 3, 2012 @ 8:35 am

    Love it! Totally that time of year where I start obsessing over soup. Had soup for lunch? Great, I’ll have it again for dinner too!

    Reply

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    Alicia Greenrabbit — December 3, 2012 @ 8:36 am

    I’d like this for breakfast,please………….it looks so good. I do have Trader Joes frozen croissants in my fridge, maybe that could work too. I do have a sick child at home today and she likes chicken soup.
    I have baskets everywhere of magazines too!

    Reply

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    Rachel — December 3, 2012 @ 8:56 am

    That looks creamy and delicious! Perfect for a cold day

    Reply

  12. #
    12
    Sydney — December 3, 2012 @ 9:06 am

    First of all, I looooove your blog and everything I’ve ever made from here has been delicious. So excited to make this soup (I live in Norway and it’s -14 today….)

    Quick questions – how much garlic? And which amt of flour in the ingredient list is the right one? Unless I’m super confused I think there might be a tiny typo there.

    Thanks for all of your hard work! This blog is seriously delightful.

    Reply

    • Jessica — December 3rd, 2012 @ 10:25 am

      oops so sorry – that 1/2 teaspoon was for pepper, not flour! and 2 garlic cloves. :)

      Reply

      • Sydney — December 3rd, 2012 @ 5:54 pm

        Thank you!!

  13. #
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    stacy t — December 3, 2012 @ 9:06 am

    yeah you made it….so when are you delivering it??? :)

    Reply

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    sally @ sallys baking addiction — December 3, 2012 @ 9:28 am

    i am a gossip magazine addict. like, it’s bad. in college, i used to stalk the school store on thursdays b/c they would release the friday US weeklys, people, OK!, and In touch a day early. So embarrassing. this soup! love it. chicken pot pies are the ultimate comfort food and no one can make them quite like my mom – or at least I can’t! Making a soup – that’s something I can do. I want this right nowwww.

    Reply

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    Joelle (on a pink typewriter) — December 3, 2012 @ 9:46 am

    Gahhhh! I want this! Coincidentally I made pot pie last night, ‘crept it was all veggie and not soup. I think this is the logical next step.

    Reply

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    alyssa - life a la wife — December 3, 2012 @ 9:51 am

    I always keep my magazines too. They just pile up on my coffee table and when my husband says can we throw these away I say NO! I’m going to use those for something!

    Reply

  17. #
    17
    Erin@LawStudentsWife — December 3, 2012 @ 10:16 am

    Hello winter nights. I’m not afraid of you, I’ve got chicken pot pie soup.

    Reply

  18. #
    18
    Brittany — December 3, 2012 @ 10:31 am

    I don’t even like Chicken Pot Pie but I want this soup!

    Reply

  19. #
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    Averie @ Averie Cooks — December 3, 2012 @ 10:56 am

    I love the bright pop of green peas in this soup and little orange carrots and it also pretty much proves how versatile puff pastry is! So creamy and delish looking – this is comfort in a bowl!

    Reply

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    Cookbook Queen — December 3, 2012 @ 11:15 am

    I am all about freezing food lately, so this has my name all over it.

    Also, I ordered a super huge, super expensive magazine holder from Crate and Barrel…it’s basically fabulous, because it’s FULL (FULL!!!!!) of hoarded magazines but it looks organized and classy. Just don’t look inside. I’m fairly certain there are Glamour magazines from 3 years ago.

    Reply

  21. #
    21
    Hayley @ The Domestic Rebel — December 3, 2012 @ 11:17 am

    Holy moly, if only you knew of my magazine obsession. Like insanity, cray-cray OBSESSED. I have every issue of Cosmopolitan magazine since like, 2006. I keep them in my closet and will actually reread them sometimes since I forget what’s been said and whatnot. And in my younger years, you couldn’t pry my Seventeen magazines from my teenage death grip. I held onto those like my life depended on it. It’s bad news.

    Anyway, I want this soup. I want to eat endless bowls of it while reading old magazines. Can we be best friends?

    Reply

  22. #
    22
    Jess — December 3, 2012 @ 11:27 am

    On my side of PA (I’m in York!) “pot pie” IS soup! We go PA Dutch style – with big fat homemade noodles. The “pot pie” where you actually make a pie? Doesn’t happen in my house! I like this combo of the two, however. I might just have to give it a try!

    Reply

  23. #
    23
    Dana @ Conscious Kitchen Blog — December 3, 2012 @ 11:36 am

    This soup looks perfect for diving into a pile of neglected magazines. Get lost in a new puff pastry at every page turn! Haha I’m such a magazine junkie myself – my problem is finally getting rid of them once I’ve read them. I always feel the need to keep them and I don’t know why!

    Reply

  24. #
    24
    Kara — December 3, 2012 @ 11:52 am

    We made this same food network magazine this weekend too! I didnt like the idea of the pie crust so we also did biscuits. It was delicious. In fact, i am having leftovers for lunch today!

    Reply

  25. #
    25
    little kitchie — December 3, 2012 @ 11:58 am

    I was JUST telling someone last night that I wanted to make chicken pot pie soup soon. Now I have a great recipe – thanks for sharing!!

    Reply

  26. #
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    allie@sweetpotatobites — December 3, 2012 @ 12:13 pm

    i’ve been wanting to make chicken pot pie but i love the idea with this soup. sounds delish!

    Reply

  27. #
    27
    Mandie @ Oh So Decadent — December 3, 2012 @ 12:15 pm

    I love how cute these are with the little biscuit on top. I just want to bronze one and keep it in my kitchen as a reminder that all food should look this adorable! Well, maybe that’s weird. Whatever.

    Anyway, these look so delicious. Love the idea of making a chicken pot pie into a soup. Perfect for winter, if only it wasn’t 75.349324 degrees on the east coast today. I eat soup in the summer though, so I’d still make it :).

    Reply

  28. #
    28
    Karly — December 3, 2012 @ 12:18 pm

    So, the only problem is that if I make this, I’ll probably burn my face off trying to shove it in the pot to suck up the soup.

    Reply

  29. #
    29
    Christine @ Cooking with Cakes — December 3, 2012 @ 12:18 pm

    yumm this looks divine!!!

    Since it’s the holidays and I have the privilege of wearing ENORMOUS comfy sweaters and my beloved leggings, I think I’d prob splurge on the heavy cream for this one :)

    Reply

  30. #
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    Erica {Coffee & Quinoa} — December 3, 2012 @ 12:40 pm

    Today is definitely the day for soup! Love how comforting this looks.

    Reply

  31. #
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    Amy Powell — December 3, 2012 @ 1:08 pm

    yum! looks perfect!

    Reply

  32. #
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    Morgan — December 3, 2012 @ 1:36 pm

    I was craving some chicken pot pie this weekend, but this looks even better. :) Creamy soup is my kind of soup (my thighs may disagree).

    Reply

  33. #
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    Cassie — December 3, 2012 @ 2:42 pm

    How do you think this would do in the crock pot?

    Reply

  34. #
    34
    Allison @ Foodie Heart — December 3, 2012 @ 3:14 pm

    This looks like THE perfect Monday meal. Yum. And don’t you just love sheets of puff pastry? So perfect. I admire your audacity to make homemade croissants! Very impressive. Not sure if I am (or ever will be) ready to try that!

    Reply

  35. #
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    Gillian @ Money After Graduation — December 3, 2012 @ 3:51 pm

    Wow what a great looking recipe ! I must try !

    Reply

  36. #
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    Julia Jolliff — December 3, 2012 @ 3:59 pm

    Yum! I just pinned this for later– and am saving it for a day I need something comforting and delicious.

    Reply

  37. #
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    Elizabeth H — December 3, 2012 @ 4:05 pm

    Looking at this makes me a little sad because even though it’s December and we’ve had some very cold weather, it’s currenty 72 degrees outside!

    Reply

  38. #
    38
    Julie @ Table for Two — December 3, 2012 @ 4:06 pm

    omg i just want to bathe in that luscious, creamy, soup!!!

    Reply

  39. #
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    Emily @ Emily Eats and Runs — December 3, 2012 @ 4:25 pm

    I love the idea of using puff pastry to make biscuits to top this soup!

    Also, that photo of the frozen peas being dropped into the soup is gorgeous! I’m so jealous of your photography skills!!

    Reply

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    a farmer in the dell — December 3, 2012 @ 5:06 pm

    welp….that settles that. I know what we are having for dinner. yum!

    Reply

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    Rachel @ Baked by Rachel — December 3, 2012 @ 5:06 pm

    I want this in such a serious way right now… even with the peas but I can’t promise I’ll eat them ;)

    Reply

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    Kati — December 3, 2012 @ 5:12 pm

    yum-tastic! yes, I just said that. this looks delicious and has me craving cold WINTER nights intead of this stupid 80 degree TX weather we’re having. but I’m not bitter. :>

    Reply

  43. #
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    Sarah — December 3, 2012 @ 6:08 pm

    Don’t mind if I do! The best part of any pastry situation is letting it get hell-soggy in the broth anyway. Just me? Fine with it.

    Reply

  44. #
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    LisaG — December 3, 2012 @ 6:31 pm

    I want; Gimmes Gimmes!

    Reply

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    Ashley @ Wishes and Dishes — December 3, 2012 @ 6:35 pm

    My hubby despises soup for dinner but I don’t care – I’m making this for him and he WILL like it hahaha

    Reply

  46. #
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    Sharla — December 3, 2012 @ 6:41 pm

    Do you know how many times I am scrolling through my reader, see your recipe title and say to myself “W.H.A.T.?” Every day. I can’t wait to try this – my husband loves Chicken Pot Pie and I love soup – perfect combo!!

    Reply

  47. #
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    woodycrest toftrees — December 3, 2012 @ 7:26 pm

    I love that you creamed this out, and used a roux rather than a slurry. This would be do rich it would make your head spin. Let it melt in your mouth. very nice!

    Reply

  48. #
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    Sarah — December 3, 2012 @ 8:58 pm

    Hi! I’ve been a silent follower of yours for a long time and made many recipes! Recently, I had to go gluten-free due to some intolerance issues. I was so excited to see you were starting to tag gluten-free recipes! This soup sounds great -though no biscuits for me :( – Do you think I could substitute the flour for cornstarch?

    Reply

  49. #
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    Jess — December 3, 2012 @ 10:13 pm

    I have such a magazine hoarding problem too. Every time I think I’ve tackled it, a whole mountain of them come in the mail and I’m buried again. What to do… ;) This soup looks great!

    Reply

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    Tieghan — December 4, 2012 @ 12:06 am

    I love me some magazines! Mostly food related! This looks delish!

    Reply

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