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Thread: Jason's deli chicken pot pie "soup"

  1. #1
    nursetam5 Guest

    Default Jason's deli chicken pot pie "soup"

    Was wondering if anyone has this recipe. The crust is puff pastry but was wondering about the rest.

  2. #2
    Join Date
    Jun 2006
    Location
    Fremont, Nebraska, United States
    Posts
    3,167

    Default Re: Jason's deli chicken pot pie "soup"

    This is supposed to taste just like it....or pretty darn close!


    Chicken Pot Pie Soup Ė Made from scratch
    Adapted from this recipe on RecipeZaar.com

    Ingredients

    ◦2 cups cooked chicken, cubed )
    ◦Small onion, chopped
    ◦1 cup carrots, chopped
    ◦2 cups potatoes, cubed
    ◦1 can green peas, drained
    ◦1 can corn, drained
    ◦6 tbsp. butter or margarine
    ◦1/2 to 1 cup flour (see note below)
    ◦2 tbsp. chicken bouillon, ground up
    ◦2 cups chicken broth
    ◦4 cups of milk
    ◦1/2 tsp. pepper
    ◦1/4 tsp. garlic salt
    ◦Puff pastry dough ( I use Pillsbury Crescent Recipe Creations)
    The Process

    1. 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 vegetables until fork tender, about 15-20 minutes.

    2. Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.

    3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.

    4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.



    Note: I like this soup to be thick, more like actual chicken pot pie. You may want it to be soupier, though. My recommendation is to start with 1/2 cup of flour and 1/2 cup of broth and bring to boil with milk (donít skimp on the milk) like instructed. If you think itís too soupy add more flour about 1/4 cup at a time until it thickens. If you add more flour, add another tablespoon of the ground up bouillon, too, or else itíll taste too flour-y. If itís too thick for your liking, add in chicken broth, about 1/4 cup at a time until it gets to the right consistency.

    5. Add chicken and then each vegetable one at time and stir carefully between each addition.

    6. Roll out your pastry dough about 1/4 inch thick and cut into 3◊3 inch squares. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup.

  3. #3
    Join Date
    Jun 2006
    Location
    The Ozarks in Arkansas!
    Posts
    11,168

    Default Re: Jason's deli chicken pot pie "soup"

    Ha ha... this recipe calls for using FOUR pots!! Yikes!!

    Love the recipe tho!
    "What fresh hell is this?" Dorothy Parker

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