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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Chicken Pot Pie Soup Cooking View

What is the weather like where you are? Sunny and warm? I hope so. Here it has been a lifeless gray, drizzly, hazy and as utterly blah as you can possibly imagine. I’m starting to feel like sunshine is just a figment of my imagination rather than a thing I have actually experienced! News headlines grow more disturbing and depressing every day. One small upside to this is that comfort food really does bring a little bit of comfort, and that is certainly worth something.

I have been eyeing this chicken pot pie in Chrissy Teigen’s cookbook ever since I first flipped through it but oh mama, the original version is a degree of decadent that I reserve for dessert and dessert only. (Well, maybe also for mac and cheese.) One day I decided to bite the bullet and just try it, but when it came time to cook, I couldn’t bring myself to make it as written. Instead I made a ton of modifications but the result was superb! While this is by no means health food, it is a significantly lighter version without sacrificing any of the flavor. Her version also includes pie crust crackers which are a lovely idea but again, not something I would eat on a typical day. However, they are something to consider if you are in the mood for a bit of a splurge. (Basically, make pie crust, bake until browned, and break into rough pieces for crackers.)

Good news – as with most soups, this keeps well and makes excellent leftovers. I ate it for several days for lunch and was still so sad when it was gone. Guess it’s time to make some more!

Chicken Pot Pie Soup
Yield: about 10-12 servings

Ingredients

  • 6 cups low sodium chicken broth
  • 1 tbsp. olive oil
  • Salt and pepper
  • 2-3 boneless, skinless chicken breasts (about 1 lb.)
  • 6 tbsp. butter, divided
  • 1 large yellow onion
  • 2 cups diced carrots
  • 4 cloves garlic, minced or pressed
  • ½ cup all-purpose flour
  • 2 cups whole milk
  • 2 tsp. kosher salt, plus more to taste
  • 1 tsp. ground black pepper, plus more to taste
  • 1½ cups frozen peas
Cooking View

Directions

  • In a medium saucepan, bring the chicken broth to a simmer over medium heat. Meanwhile, heat the olive oil in a medium or large skillet over medium high heat. Season the chicken breasts with salt and pepper. Add to the skillet to brown on the outside, about 2 minutes per side. Remove the chicken from the pan and add to the saucepan with the simmering broth. Let cook until the chicken is cooked through and registers 160˚ F internally with an instant read thermometer. Remove the chicken pieces to a plate or cutting board to cool briefly, then shred into bite-sized pieces with a fork. Set the warm broth aside.

  • In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add the onion to the pot and cook until it begins to soften, about 4 minutes. Add the carrot to the pot and cook about 3-4 minutes more. Add the garlic and cook just until fragrant, about 1 minute.

  • Add the remaining 4 tablespoons of butter to the pot and melt amongst the vegetables. Once it is fully melted, add in the flour. Stir so that the flour is incorporated into the butter and vegetables, and no dry bits remain. Slowly add the warmed broth a bit at a time, making sure each addition is incorporated before adding more. Once all of the broth has been stirred in, add in the milk. Stir in the salt and pepper. Allow the mixture to come to a boil. Once it reaches a boil, lower the heat to a medium simmer and let cook, stirring frequently, until the mixture has thickened. Taste for seasoning and adjust as needed. Stir in the peas and the shredded chicken and let cook a few minutes more, until warmed through. Serve warm.

Source

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