I think of this as a crustless chicken pot pie. In fact, this is really just the filling from pot pie. Naked chicken pot pie if you will. Top this with a flaky biscuit and you’ve got a quick little pie.
Often, I’ll make this soup when I have leftover chicken, usually from roasted chicken that we’ve had the night before.
It’s such as easy dinner – serve it with fresh bread or flaky biscuits and a nice big salad. I like to use a frozen mixture of peas, carrots, green beans, and corn; many other combinations are available, and so it’s easy to adapt to your liking. If you keep a bag of your favorite veggie mix in the freezer, this soup is a cinch to make and makes a good last-minute meal,
If you’d rather make pot pie, just make 1-2-3 pastry (thanks, Michael Ruhlman): 12 ounces flour (2 1/2 to 2 3/4 cups), 8 ounces butter (2 sticks), 4 ounces ice cold water and 1/2 teaspoon salt will give you two crusts.
Chicken Pot Pie Soup
- 6 tablespoons butter
- 6 tablespoons flour
- 6 cups of chicken broth (homemade is best if available)
- 3 cups frozen mixed vegetables (eg, carrots, corn, peas, green beans)
- 3 cups diced cooked chicken (leftover or from rotisserie)
- Salt and pepper to taste
- Rolls for serving (optional)
- In a large skillet, melt butter over medium heat
- Add flour and mix to form roux
- Cook roux over low heat for about 1 minute but do not allow it to brown
- Slowly pour chicken broth into the roux in 1/2-cup increments and whisk to thicken.
- After all the broth has been incorporated, add vegetables and chicken and heat through - 3 to 4 minutes
- Add salt and pepper to taste.