By Sam Johnson Deputy Director of Cullinary | 1776
This is one of my favorites. I love it as these winter days get colder and colder. It’s so much fun to warm up with a bowl of soup and why not chicken pot pie soup. There are a couple of twists on the old classic in my recipe – I know it will be loved by all. Keswick, let’s settle into the fall season with this classic.
- 6 tablespoons unsalted butter,
- 2 lbs boneless, skinless chicken thighs, diced
- salt & coarse ground black pepper, to taste
- 1 white onion, diced
- 3 carrots, and diced
- 4 celery diced
- 4 cloves garlic, chopped
- 1 teaspoon poultry seasoning
- 1 tablespoon rosemary
- 5 tablespoons all-purpose flour
- ½ cup white wine
- 2 cups chicken stock
- 2 cups vegetable stock
- 1 bay leaf
- 1 cup fresh cut green beans
- 2 cup heavy cream
- 1/4 cup chopped fresh parsley leaves
- ½ teaspoon lemon zest
- Melt 2 tablespoons butter in a large stockpot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning and rosemary.
- Whisk in flour until lightly browned.
- Stir in wine, whisking well.
- Stir in chicken stock and vegetable stock add the bay leaf. Bring to a boil, reduce heat and simmer for 15 min.
- Stir in green beans (can use frozen but fresh is better), heavy cream and chicken; simmer until green beans are tender and soup has thickened.
- Stir in parsley and lemon zest let stand for 10 min then serve.
- Roll puff pastry out cut into large squares brush with olive oil sprinkle with salt and pepper bake for 10 min at 400.