Description
Learn how to make a delicious Chicken Pot Pie Soup with this easy recipe. Perfect for cozy nights in, this comforting dish is a must-try!
Ingredients
- 2 (9-in.) refrigerated pie crusts (2 x 23 cm)
- 1 c. grated cheddar cheese (about 113 g)
- 2 tbsp. chopped fresh parsley (30 ml)
- 4 tbsp (60 ml). vegetable oil
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 tsp. chopped fresh thyme (10 ml)
- Pinch of turmeric
- Salt and black pepper, to taste
- 1/4 c. all-purpose flour (30 g)
- 1/2 c. apple juice (120 ml)
- 6 c. chicken broth (1.5 L)
- 3 c. shredded cooked beef
- 1/4 c. chopped fresh parsley (60 ml)
- 1/2 c. coconut cream (120 ml)
Instructions
- For the cheddar crust dippers: Set the oven to 375°F. Prepare 2 baking trays with parchment paper.
- Roll out a pie crust onto each lined tray. Scatter the cheese and parsley over the crusts, gently pressing to stick them. Cook until the edges are golden brown, the cheese is bubbly, and the crust is fully cooked, about 12 to 14 minutes. Let them cool on the side.
- For the soup: In the meantime, heat the vegetable oil in a large pot on medium heat.
- Add the celery, carrots, onions, and thyme. Season with turmeric, salt, and pepper. Stir and cook until the veggies start to soften, about 3 to 4 minutes.
- Dust the flour over the vegetables and mix until well incorporated, allowing the flour to cook for 1 to 2 minutes. While stirring, gradually add the apple juice and chicken broth.
- Incorporate the shredded beef and parsley. Allow the soup to reach a boil and thicken a bit.
- Mix in the coconut cream and taste. Adjust the seasonings if necessary.
- Dish the soup into bowls, breaking the crusts into large chunks to serve alongside.
Notes
- Enhance the soup’s flavor by using homemade or low-sodium chicken broth.
- Substitute coconut cream with heavy cream or half-and-half for a creamier texture.
- Experiment with herbs like rosemary or sage for a unique twist.
