I love soups of all kinds. I know I have mentioned that before, many many times, but I just have to say it again. I am like that sometimes. On this occasion I was excited that I got the opportunity to make a soup. Kevin had been feeling a bit under the weather and I wanted to make him something that would fill him up, but hopefully be easy on his stomach. Wow, did that just sound like I was happy Kevin was sick.....oops!
I also got to be a bit sneaky. Kevin does not like, and when I say doesn't like he realllllllly doesn't like pot pies. I am still not quite sure why he has such a strong aversion to one of my childhood favorites but he does, so pot pies have been off the radar for quite some time. When I decided to make him soup I knew of course that it was going to be chicken soup, but I wanted a change from my regular Chicken Noodle Soup, or myGrandma's "Good For What Ails Ya" Chicken Noodle Soup. That is when I got the idea of doing a pot pie minus the pie. I hoped it would be met with the enthusiasm I was feeling.
When I told him what I was making he started to remind me that he didn't like pot pies. I assured him that the pot pie in the name was just referring to the ingredients included in the soup and that there was no pie whatsoever involved in it. He seemed a bit skeptical so I knew I had my work cut out for me.
The soup itself is very close to the soup I make for my Chicken with Herbed Dumplings with just a few changes so I was pretty sure he would enjoy it. I decided to make the little pastry hearts last minute because, well I thought they were cute.
So how was it? Kevin ate two bowls!! Yay, success!! It really was quite good and I loved having the pastry hearts because I love the crust and dipping them in the soup gave me that crust "experience".
This soup also freezes well, so if you are like me, make a double batch so you have some for a quick weeknight meal down the road.
Chicken Pot Pie Soup
1 sheet puff pastry
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large potatoes, peeled and cubed
1 medium onion, chopped
3 ribs of celery, chopped (include the leafy ends if there are any)
2 large carrots, chopped
1/2 cup all-purpose flour
Cracked black pepper
6 cups chicken stock
1 small rotisserie chicken, meat removed and shredded
1 cup frozen peas
1 cup frozen corn
Preheat oven to 425 degrees F.
Place the puff pastry on a lightly floured surface and roll out a bit with a rolling pin. Cut hearts from the pastry with a cookie cutter. Spray a baking sheet with butter flavored cooking spray and bake 8 to 11 minutes, or until golden brow.
In a dutch oven melt the butter with olive oil over medium-high heat. Add the potatoes, onion, celery, and carrots. Cover the pot and cook for about 15 minutes, until the vegetables soften a bit, stirring occasionally. Stir in the flour until well blended. Gradually add the chicken stock, whisking as you do. Season with salt and pepper to taste.
Bring soup to a boil, reduce heat to a simmer, cook for 10 minutes, stirring occasionally or until the potatoes are tender. Add the chicken, peas, and carrots and continue to simmer until heated through. Ladel into soup bowls and garnish with pastry hearts