comfort food… chicken pot pie soup

chick pot pie soup

i highly dislike winter.  short days & less sunshine make me sad.  typical winter comfort foods remind me of sunday nights, which meant going to school the next day.  so, the thought of roast beef doesn’t excite me… at all.  one dish i could always give or take was chicken pot pie.  after years and years of no chicken pot pie in my life, about 5 years ago i made my twist on it.  it was good & since then i have made versions that include ingredients like andouille sausage, smoked cheddar & old bay seasoning.

i haven’t made it in quite some time, so i decided to make a soup version.  this makes a massive pot of soup, although it is more like stew (shh!). be prepared to share or have it for leftovers.  it doesn’t freeze well due to it’s semi creamy base.

4 cups chicken stock
1 cup dry white wine (i used unoaked chardonnay)
10 sprigs fresh thyme
1 teaspoon whole black peppercorns
1 lb skinless boneless chicken breasts
2/3 of 1 lb bag baby carrots, cut into 1/3 -1/2 pieces
6 tablespoons butter
2 tablespoons olive oil
3 tablespoons vegetable oil
1 8oz container of sliced white mushrooms
1 medium white onion, chopped
3 garlic cloves, finely chopped
1 32 oz package frozen hash browns (southern style, not shredded)
1 pint heavy cream
1 cup 1% or 2% milk
1 package 8 count FLAKEY biscuits, cooked as directed on package (i made my own but canned are almost just as good)
1 cup goot essa cheddar, shredded
1 cup duff’s cheddar, shredded
fresh thyme for garnish
salt & pepper

for stock base:

. in a large pot add chicken stock, wine, thyme & peppercorns
. bring to boil over medium high heat
. drop heat to low and cook for about 20 minutes, until the alcohol flavor is gone from the stock
.  cut off heat, set aside

for hash browns:

. defrost potatoes in a large bowl in microwave, it took about 6 minutes in my microwave
. in large pan over medium high heat, add 2 tablespoons butter & the vegetable oil
. add potatoes & stir to coat potatoes
. let potatoes brown, stirring every 4-6 minutes until they are crunchy brown deliciousness
. set aside

for mushrooms:

. in medium saucepan, over medium high heat, add 2 tablespoons butter &1 tablespoon  olive oil
. add mushrooms & saute until they have shrunk quite a bit & are lightly golden brown
. set aside

for carrots:

. place carrots in medium microwave save bowl, add about 1/2 cup water & cover with plastic wrap
.  cook in microwave for 4 minutes
. drain & set aside

for onions:

. in medium saucepan over high heat, add 2 tablespoons & 1 tablespoon olive oil
. add onion & garlic
. saute for about 5 minutes (just don’t burn the garlic)
. set aside

for chicken:

. preheat oven to 350 degrees
. cover baking sheet with foil & spray with non stick cooking spray
. place chicken on baking sheet & sprinkle with salt & pepper
. bake in oven until internal temperature is 165 degrees (use that meat thermometer i told you to get)
. cool
. shred with folk
. set aside

for soup (finally)
. drain stock & add to blender
. add 1/3 hash browns to blender
. blend until smooth
. place mixture back into large pot
. add all of the goodies you just cooked, plus cream & milk
. stir to combine all of that hearty goodness together & heat over medium high
. when it gets bubbly, reduce heat to low & cook stirring very few minutes until thick (about 20-25 minutes)
. salt & pepper to taste
. meanwhile, turn oven to broil.  place cooked biscuits on foil covered baking sheet & HEAVILY cover biscuits with cheese.  place in oven, just until cheese is melted
. when soup is ready, spoon into bowl, place cheesy biscuit on top & garnish with a bit of fresh thyme leaves

note: goot essa is the best sharp cheddar i’ve ever had so that is why i use it.  if you can’t find it, any white sharp cheddar will do.  Duff’s cheddar is simple & mild, again it is my fav of the variety.  can’t find this one either? any mild chedder can replace it.

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