August 27, 2010

Chicken Pot Pie Soup

2 cups cooked chicken (love to use rotisserie chicken)
small onion, chopped
1 cup carrots, chopped
2 cups potatoes, cubed
1 cup green peas, frozen or fresh
1 cup corn, frozen or canned
6 Tbs. butter
1 cup flour
2 Tbs. chicken bouillon granules
2 cups chicken broth
4 cups milk
1/2 tsp. pepper
1/4 tsp. garlic salt
puff pastry dough or pie crust dough

Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both veggies until fork tender, about 15-20 minutes. (I added my fresh corn and peas to the carrots with thee were almost done.)
Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic salt, broth and flour. Stir until smooth. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly. Add chicken and then each vegetable one at a time and stir carefully between each addition.
*Roll out pastry dough about 1/4 inch thick and cut into 3x3 inch square. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup. We like the pie crust of chicken pot pie so instead of the puff pastry, I cut a pie crust into pieces and baked it and serve it with soup.