Labadie Recipe Database

Name Chicken Pot Pie Soup Number of People 6 List of Ingredients Bake: 4 Puff Pastry Shells Sweat: 4 T. unsalted butter 1 c onion 3/4 c chopped celery 3/4 c chopped carrots 1 1/2 c diced red potatoes (small chunks) Whisk in: 1/4 c flour Stir in: 4 c chicken broth 2 T sherry 1 1/2 tsp poultry seasoning 1 tsp white pepper 3/4 tsp kosher salt 1/4 tsp nutmeg Add: 2 c cooked chicken 1/2 c frozen corn 1/2 c frozen peas Finish with: 2 T chopped fresh parsley 1/4 c heavy cream Description Bake pastry shells according to package directions; set aside. Sweat vegetables with butter in soup pot over medium heat until softened, about 5 minutes. Whisk in flour. Cook 2-3 minutes. Stir in broth, sherry, and seasonings. Increase heat to medium-high and simmer until thickened, 10-15 minutes. Add chicken, simmer until chicken warmed. Turn off heat. Add peas and corn. Finish with cream and parsley. Spoon into bowl and place baked pastry shell on top of serving of soup! Time 45 Minutes Difficulty (1-5) 3 Notes Meghann likes to double the amount of corn, but not the peas (they float in this soup, and Chris hates them) Chris - Forget the peas, they suck!! Image