Week #17 - Jason's Deli Style Chicken Pot Pie Soup

My husband and I went to Jason's Deli this weekend. While he claimed that it was overpriced and not very good, I thoroughly enjoy their chicken pot pie soup. I found a recipe on CopyKat.com and decided to try it.

Chicken Pot Pie Soup – 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 (don’t skimp on the milk) like instructed. If you think it’s 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 it’ll taste too flour-y. If it’s 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.

I did not use a puff pastry topping just because I already had some bread at home and just had that with it instead. I prepared the carrots and potatoes in the same pot since they both required the same amount of time, and it worked fine. I ended up using about 1/2 cup of flour, and it still tasted a bit to flour-y, even though I added extra bouillon. I wanted it to be thick like real pot pie, and it was. It had the texture and taste of pot pie, but it was definitely not as good at Jason's. The broth part of it just didn't taste as good. But if I wasn't comparing, it was good enough.

Rating: 3/5