Sunday, December 18, 2011

Chicken Pot Pie Soup

Something I crave often, but rarely make, is Chicken Pot Pie. The warm, savory taste of creamy vegetables and flaky crust, create the perfect comfort food… but again, I rarely make this dish. Instead, when the craving pops up, l head over to my Mother’s house for a heaping bowl of her Chicken Pot Pie Soup. All of the same flavors and textures of Chicken Pot Pie but made into a healthier version of this classic winter dish.

This recipe begins by making the Autumn Chicken Soup I shared last week. A few years ago my Mom was making a fresh pot of her Autumn Chicken Soup when she decided to take it someplace new… something resembling a pot pie… and her Chicken Pot Pie Soup was created. It’s the perfect lower calorie version of a chicken pot pie. By replacing the layers of crust with miniature pie crust bites… it gives you the traditional taste you are looking for, but in a healthier way. This soup is amazing. I hope you enjoy. :)

Chicken Pot Pie Soup
by Laura Friendly’s Mom :)

Start to Finish: about 1 hour and 30 minutes
makes about 12+ cups of soup
  • 1 quart (4 cups) gluten-free chicken stock
  • 1 quart (4 cups) water
  • 1 whole pre-roasted chicken broken into 4 or 5 chunks, with bones and juice
  • 3 stalks celery, diced
  • 2 med onions, sliced
  • 2 bay leaves
  • 1 ½ tbsp gluten & dairy-free chicken bullion
  • 1 tbsp onion powder
  • 1 tsp allspice
  • ½ tsp black pepper
  • ½ tsp garlic salt
  • ½ tsp roasted garlic, minced (optional)

  • 4 to 6 cups vegetables (if using frozen veggies, thaw and drain prior to use)
  • 1 to 2 tbsp gluten-free Worcestershire Sauce (optional)

  • ½ stick margarine
  • ½ cup gluten-free flour
  • 1 cup of non-dairy creamer
  • 3 cups hot chicken broth, from the simmering pot

In a 6 quart dutch oven, combine chicken stock, water, roasted chicken, celery, onion, bay leaves, chicken bullion, onion powder, allspice, pepper, garlic salt and roasted garlic. Heat over high heat until liquid starts to boil, reduce heat and simmer, covered, for 30 minutes.

After simmering, remove soup from the stove and strain out the broth into a large bowl, (this is best done in your kitchen sink, making sure to pour away from yourself). Clean out your pot, removing any pieces of bone, and return clear broth to the pot. Add in your vegetables and bring to a low simmer for about 15 to 20 minutes.

While your vegetables are cooking it’s time to work on the chicken. When the chicken is cool enough handle, remove and discard the skin, bones, celery and onion. Shred chicken into bit size pieces and return chicken to the pot. Add in Worcestershire Sauce and stir thoroughly. Season with additional salt and pepper to taste. note: At this point you have made my Mom’s Autumn Chicken Soup. To turn this into Chicken Pot Pie Soup, move on to the next step, the Roux. :)

Now it’s time to make the Roux. In a 2 quart pot, melt the soy margarine over medium heat. Once melted add in the flour while whisking frequently to combine. The mixture should become thick and almost gummy. Slowly add in the non-dairy creamer, ½ cup at a time, whisking constantly. Add in 1 cup of the hot chicken broth, ½ cup at a time, whisking constantly. The roux will have a thick gravy-like consistency.

Add in an the additional 2 cups of the chicken broth, 1 cup at a time until well blended. Slowly transfer the roux mixture back into the large pot of chicken soup. Stir well and allow to simmer for an additional 15 minutes.

Serve warm, topped with pie-crust bites.

Pie Crust Bites
by Laura Friendly’s Mom :)

  • 1 ¼ cup gluten-free flour
  • ½ tsp xanthan gum
  • ½ tsp salt
  • 1 stick cold soy margarine, cut into pieces
  • 1 tbsp cold water

Combine flour, xanthan gum and salt and into a food processor. Pulse together for about 30 seconds. Add in margarine and water, pulse until all ingredients crumble together and firm into a ball like shape.

Transfer mixture into an air-tight container and refrigerate for 1 hour.

Pre-heat the oven to 350 degrees. On a non-stick surface, roll the dough out flat, to about ¼ inch thick. Using a cookie cutter or knife, cut the dough into 1 inch pieces. Place cutouts onto a non-stick baking sheet and bake in the center of a pre-heated oven until crust is lightly browned, about 8 to 10 minutes. Baking time may vary depending on your oven. Allow to cool slightly before serving.

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