Emily, of the blog Back to the Cutting Board, loves food, photography, TV, nature and design.
Here is Emily's story: "In 2008, after years of eating out for the majority of the week and rarely cooking, I finally got to the point where I just did not want to step foot in one more restaurant. I was tired of the unhealthy food, the money wasted and it was finally motivation enough to get me back to my kitchen." Now Emily spends her days "making a mess in the kitchen, one step at a time," which translates into creating delicious dishes such a Garlicky Red Beans & Sausage, Caramelized French Toast, and Oatmeal Cream Pies.
She also provides a helpful list of favorite kitchen tools used in creating her dishes. Emily says the following about her Chicken Pot Pie Soup recipes:
"...I love Jason’s Deli [and] this is another item they have that I love almost as much as their muffins. When I was searching around for a similar recipe, I wound up finding two. One was made from scratch and kinda high in fat, while the other was uber simple (10 minutes to make it – TOTAL) and low fat. I decided to make both and see how they compared. In end all taste-testers (which would be me and Brandon) agreed that the made from scratch version was better, but the other version was definitely still good and the fact that it was so simple and also low in fat made up for the taste discrepancies.
In the end, I’ll be keeping both of these in my recipe arsenal and choose based on how much time I have to make dinner. Both versions were very hearty and filling. I was actually amazed that I could be filled up from soup! I’ve listed peas, carrots and corn, but I’ve also made this with green beans instead of peas. You can put in whatever vegetables you like. And just like Jason’s I put a square of puff pastry on top. So good!"
Chicken Pot Pie Soup – Made from scratch
Adapted from this recipe on RecipeZaar.com, serves 4
Ingredients
2 cups cooked chicken, cubed
Small onion, chopped
1 cup carrots, chopped
2 cups potatoes, cubed
1 can green peas, drained
1 can corn, drained
6 tbsp. butter or margarine
1/2 to 1 cup flour (see note below)
2 tbsp. chicken bouillon, ground up
2 cups chicken broth
4 cups of milk
1/2 tsp. pepper
1/4 tsp. garlic salt
Puff pastry dough ( I use Pillsbury Crescent Recipe Creations)
The Process
Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.
Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.
In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.
Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.
Note: I like this soup to be thick, more like actual chicken pot pie. You may want it to be soupier, though. My recommendation is to start with 1/2 cup of flour and 1/2 cup of broth and bring to boil with milk (don’t skimp on the milk) like instructed. If you think it’s too soupy add more flour about 1/4 cup at a time until it thickens. If you add more flour, add another tablespoon of the ground up bouillon, too, or else it’ll taste too flour-y. If it’s too thick for your liking, add in chicken broth, about 1/4 cup at a time until it gets to the right consistency.
Add chicken and then each vegetable one at time and stir carefully between each addition.
Roll out your pastry dough about 1/4 inch thick and cut into 3×3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup.
Chicken Pot Pie Soup – The uber easy way
Adapted from this recipe on All Recipes.com, serves 4
Ingredients
2 cups cooked chicken, cubed
2 cans condensed cream of potato
1 can condensed cream of chicken
1 can corn, drained
1 can peas, drained
1 can carrots, drained
2 cups of milk
1/2 tsp. pepper
Puff pastry dough (optional if you are trying to keep it low fat)
The Process
In large pot, combine all ingredients and heat through, about 10 minutes.
Roll out your pastry dough about 1/4 inch thick and cut into 3×3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup.
Comments