chicken pot pie soup

Took a day off from my service with the frog farm and made this dish i've been wanting to since forever:


chicken soup! courtesy of crepes of wrath (serves 6-8)

3 cups cooked chicken (preferably breast meat) cubed or shredded
1 onion, diced
*2 carrots, chopped
2 cups potatoes, cubed (more if you are a fan of potatoes)
*1 can green peas, drained
*1 can corn, drained
6 tbsp unsalted butter
1 cup flour (all purpose/ plain)
2 chicken/vegetable cubes
2 cups chicken/vegetable broth
4 cups of milk (UHT)
1/2 tsp. pepper
1/4 tsp. garlic salt
Puff pastry dough or whatever else you like (i used delifrance baguette)

*i substituted carrots, peas and corns with 3/2 cups of mixed vegetables instead.


1. Put the potatoes in a pot with 1 cup of the broth and enough water to cover them. (I actually cooked the potatoe first and skinned it before doing this step.) At the same time, put your peeled and chopped carrots in a small pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes. (otherwise, boil the mix vegetables if you are using them instead.)

2. Meanwhile, saute your onions in a few teaspoons of olive oil until soft and translucent, about 8 minutes.


3. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour. Stir until smooth.

4. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.

5. Add chicken and then each vegetable one at time and stir carefully between each addition.

6. Roll out your pastry dough (if you’re using it) about 1/4 inch thick and cut into 3×3 inch squares. Bake in 190 degree in the oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup. (otherwise, i just cut the baguette into small pieces) Serves 6-8.


overall, an awesome dish which tasted like campbel soup! :) it was a pity i didnt share with the intended party cause of a tantrum i threw.

from back to the cutting board; enjoy!