Description
Discover how to make a comforting Hearty Chicken Pot Pie Soup that will warm you up from the inside out. Perfect for cozy nights in!
Ingredients
- 2 (23 cm) refrigerated pie crusts (2)
- 1 c. grated cheddar cheese (113 g)
- 2 tbsp. chopped fresh parsley (30 ml)
- 4 tbsp. vegetable oil (60 g)
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 tsp (10 ml). chopped fresh thyme
- Pinch of turmeric
- Salt and black pepper, to taste
- 1/4 c. all-purpose flour (30 g)
- 1/2 c. beef broth (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
Instructions
- INSTRUCTIONS:
- For the cheddar crust dippers: Heat your oven to 375°F and prepare two baking sheets with parchment paper.
- Place one pie crust on each baking sheet. Scatter the cheese and parsley over the crusts, pressing down gently to help them stick. Bake until the edges are golden, the cheese is bubbly, and the crusts are fully cooked, taking about 12 to 14 minutes. Allow them to cool.
- For the soup: At the same time, warm the vegetable oil in a large pot over medium heat.
- Add the celery, carrots, onion, and thyme to the pot. Season with the turmeric, salt, and pepper. Stir and cook until the veggies start to soften, about 3 to 4 minutes. Sprinkle the flour over the vegetables and mix well, letting it cook for 1 to 2 minutes. Gradually pour in the beef broth and chicken broth while stirring. Add the shredded beef and parsley. Bring the soup to a boil and let it thicken slightly. Mix in the coconut cream and taste to see if you need more seasoning.
- Serve the soup in bowls, breaking the crusts into large pieces to accompany the dish.
Notes
- Consider enhancing the flavor by using a mixture of beef and chicken broth in the soup.
- Ensure the soup thickens slightly before adding coconut cream for a creamy consistency.
- Cool the cheddar crust dippers completely before serving for the best texture and taste.
