Oh my goodness, Chicago. Are we doing OK?
Of course we are, right? We are IN the play-offs. And doing really well. Heck yeah.
Yet the moments are still tense. I’m not sure what goes down in your household, but in mine there is screaming one minute followed by jumping for joy. It’s intense. It’s fun. It’s long. over. due.
Need a little comfort to get you through it all? Cozy up for the play-offs in your jersey and a big bowl of this chicken pot pie soup, no matter which team you’re rooting for.
Because I’m quite certain there isn’t a better way to get through the unknown of it all. And hey, even if your team is down, you’re munching on something pretty darn delicious. I know, I know… soup doesn’t make up for a loss, but hopefully it can take the edge off ever so slightly.
So go Cubs go!!! 2015 is your year.
- 1 onion, diced
- 3 carrots
- 4 cloves of garlic, minced
- salt & pepper
- 2 tablespoons butter
- ¼ cup flour
- 2 cups chicken stock
- 2 cups 2% milk
- 1 teaspoon parsley flakes (I used fresh)
- 1 pinch red pepper flakes
- 1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat)
- 1 cup frozen peas
- 1 cup frozen corn
- 5 grates fresh nutmeg
- 1 pre-made pie crust - optional but highly recommended
- Preheat your oven to 425 degrees. Lay your pie crust out on the counter and slice it into circles using a drinking glass and place on a baking sheet. When the oven is preheated, bake the pie crust for 10-15 minutes or until the discs are golden brown. Set aside.
- Heat some olive oil in a large soup pan over medium high heat. When warm, add your carrots, onions, and garlic and saute until the onions are translucent. Season with salt and pepper.
- Add in your butter and let that melt then stir in your flour letting cook for about 30 seconds, stirring constantly.
- Pour in your chicken stock and milk. Add in your parsley, red pepper flakes, and nutmeg.
- Bring to a boil, reduce to a simmer, and simmer until thickened.
- Add your chicken, peas, and corn and bring back to a simmer and cook until the frozen peas and corn are heated through. Taste soup and season with more salt and pepper if necessary. (It was for me).
- If your soup gets too thick, add a little bit of milk and stir to combine. Top your bowls of soup with a pie crust disk and you are ready to go!
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um yum!! I do love a warm chicken pot pie…I never understood the bottom crust though…it always gets so mushy!! This looks like the perfect weekend cold weather meal! (Also, we haven’t watched one Cubs game….I KNOW)
Tia G/ recently posted…Seasons of life
This is my kind of Fall dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Karly recently posted…Barbecue Pulled Pork Sandwiches with Pickle Slaw
Courtney, your chicken pot pie soup looks delicious! Pinning to our group board. Thanks so much for sharing your recipe @ Dream. Create. Inspire. Link. I hope you will join us again tomorrow night. The party starts @ 8 EST. Take care, Tara
Tara @ Lehman Lane recently posted…Bennett’s Room Part II – Changing the Doorway
Thank you, Tara!