It is exactly like it sounds, friends: chicken pot pie, but in soup form. The original recipe is from Six Clever Sisters and includes a recipe for adorable looking "Flaky Pie Crust Leaves" which I absolutely did not make because I'm lazy. I "made" some Pillsbury Grands biscuits instead. Her (their?) recipe is below, with my edits & notes in italicized bold.
Word of caution: this is not a recipe for when you're in a hurry. I think from start to finish, including cooking (and "cubing") the chicken breasts to scooping the soup into my bowl, this took me about two hours. But I had plenty of time.
You Will Need:
- 3 12 oz. packages of frozen mixed vegetables (I used 2 16 oz. packages because math.)
- 2/3 cup margarine (I used butter; does anyone use margarine anymore?)
- 2/3 cup flour
- 1 cup diced onion
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. Herbs de Provence
- 1/2 tsp. dried parsley
- 4 cups chicken broth
- 3 cups milk
- 1 1/2 lbs. boneless skinless cooked chicken breast, cubed (I used 3 breasts because who has a scale to measure? Approximately three cups' worth. I cooked them from frozen in the InstaPot with some salt and pepper and poultry seasoning. If your cooked chicken is unseasoned, you might add 1 tsp. poultry seasoning to the soup itself.)
- 3 tbsp. cornstarch (I only used 1 tbsp. More on that later.)
- Rinse frozen vegetables in cold water to separate; drain.
- Melt margarine in large “soup pan” over medium heat. (This is a one pot recipe, so make sure your pot will be able to hold 10 cups of soup).
- I worried about this note from Six Clever Sisters, so I used the Googles and did some math. If you have a six-quart stock pot/soup pan, you'll be fine; six liquid quarts equals 24 US cups.)
- Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
- (How can a mixture that is pretty much a paste -- the beginnings of a roux [equal parts flour and melted butter] -- get "bubbly"? It doesn't, not like a liquid would. I kept stirring until it was sort of bubbly/sizzly from the heat on the bottom, then continued on.)
- Stir in broth and milk. Heat to boiling, stirring constantly.
- (I think I should have turned up the heat to medium high here, and this part wouldn't have taken quite so long.)
- Boil and stir 1-2 minutes, until thickened. Stir in chicken and vegetables. Simmer until mixture starts to boil.
- (This is where I tasted it and decided I wanted a tad more seasoning, so I add the 1/2 teaspoons each of Herbs de Provence and parsley, and I don't regret it. A person could maybe even do a full teaspoon of each.)
- Mix cornstarch with a little cold water until blended. Slowly add to soup while stirring. Boil until desired thickness is achieved. (For a thinner soup, use less cornstarch; for a thicker soup, use a little more.)
- (My soup was plenty thick for my taste at this time, so I only used 1 tbsp. of cornstarch with some water and stirred it in. Also, the soup will continue to thicken a bit as it cooks in the next step. And your leftovers the next day will be SUPER thick when you go to reheat, FYI).
- Reduce heat to low-medium and let cook for 30 minutes, stirring occasionally.
- (This is where I turned on my oven for the Pillsbury rolls and baked them; the timing was almost spot-on, if I do say so myself.)
- Optional: Add 1/4-1/2 cup half and half for extra creaminess. (I didn't do this.)