The other day it was cold and rainy. Since we were in 100+ degree heat and NO rain for the longest time, it was very welcome weather. Instead of making the roast chicken I had planned for that day, I decided the mood of the day really called for soup.
I really wanted to make a vegetable beef soup, but when I asked my husband what kind he wanted he said either chicken tortilla soup or some creamy chowder type. I really wanted that vegetable soup, which is NOT creamy so I decided we would meet in the middle and I concocted this chicken pot pie soup. I figured it’s got the filling that a pot pie would but in a chowder. I wasn’t sure what to do for the customary crust, so I figured a little crescent roll on the side to dip would do nicely. The end result was delicious, he was happy and I was happy and we all lived happily ever after.
Chicken Pot Pie Soup
Recipe a Cooking With Christen original
2 tbsp butter
3 boneless, skinless chicken breasts, cooked and diced
1 onion, chopped
2 cloves garlic, chopped
about 1 cup frozen chunk potatoes with onion and peppers (I use Ore-Ida brand)
1 lb. frozen mixed vegetables (corn, peas, green beans)
6 cups chicken stock
1/4 cup cooking sherry
1 cup half and half
1 cup heavy whipping cream
Seasonings desired (I used Tony’s Chachere’s Creole Seasoning on the chicken and added a little thyme and salt later)
Crescent rolls for dipping
- Heat the butter over medium heat until it melts, add the chicken and season to taste. Cook until no longer pink inside, then add the onion and garlic and saute’ until soft.
- Add the mixed vegetables and potatoes, all to cook until warmed through, a few minutes. You can add more butter at this point if needed, if it’s starting to stick.
- Add the chicken stock and cooking sherry, cover and allow to simmer 30 minutes.
- Stir in the half and half and whipping cream and allow to warm through. Taste for seasonings and serve with crescent rolls for dipping.