Lightened-Up Chicken Pot Pie Soup
This is the kind of food that gives you ALL the fall feels.
It’s comforting, cozy, and completely homey. Not to mention easy, lightened-up, and ready to dominate your weekly eating schedule.
If you’ve been on my About Me page you know that the Waverly Inn’s chicken pot pie is one of my favorite NYC dishes. In truth there’s nothing all that extraordinary about it — The ingredients are classic, the flavor is true, and it looks exactly how you’d expect. But its simplicity IS what makes it special. The intensity, robustness, and soothing sensation of every slurp makes it truly otherworldly. Not to mention the pie crust is insane.
So with this pot pie soup, I aimed to mimic those magical Waverly Inn vibes, but in an achievable at-home dish that doesn’t take hours to make.
You start by buying a rotisserie chicken, because ohmygod — I’m finally giving you a shortcut.
Sure, I could have harassed you about making the chicken yourself. But since you guys are always so patient with my judgmental, from-scratch demands, I decided to do you a solid. So this recipe begins with you buying half the recipe — You’re welcome.
Use two forks to shred the hell out of your rotisserie chicken, discarding of the skin as you do. When you have 3 1/2 cups worth — buying a 6lb bird should be good — begin making the soup.
In a large stockpot or dutch oven melt butter and olive oil over a medium-high flame, then sauté onions, carrots, celery, and garlic until fragrant. Next coat everything in a light dusting of flour, then add chicken stock, potatoes, corn, and peas to the pan. Cover, bring to a rolling boil, then add in the shredded chicken, half & half, and pancetta. The half & half is a lightened-up spin vs. cream (as is the EVOO in the beginning), and the pancetta is just for kicks. You don’t have to use it — it does add a bit of fat — but the smokey flavor it lends is completely dreamy, so highly consider it. Anyway, lastly season everything with salt, pepper, and fresh thyme, then keep at a simmer till needed!
Like I said, easy peasey.
Predictably, I’m now going to erase all my rotisserie good-will and tell you that to finish this recipe, please make pie-crust from scratch.
I KNOW. I’m ridiculous. But this pie crust recipe is the one I use in all my pies and galettes. And as I’ve reiterated countless times — it’s seriously SO easy. Whether you make your own crust is obviously up to you (please do this) but if you must… you could buy biscuits. Whatever path you choose (make your own crust), the important thing is that this soup is like a taste of fancy pot pie, all in the comfort of your own home. It’s creamy without being too heavy, hearty without being a bore, and truly, totally, comforting.
In short, it’s the perfect soup. And I bet the Waverly would say the same. xo
Lightened-Up Chicken Pot Pie Soup
Ingredients:
- SOUP:
- 2 tbsps salted butter
- 2 tbsps extra virgin olive oil
- 1 cup diced yellow onion
- 1 cup diced carrot
- 1 cup diced celery
- 3 – 4 garlic cloves, thinly sliced
- 1/4 cup all purpose flour, sifted
- 3 cup chicken stock
- 1 1/2 cups mini potatoes, sliced
- 1/2 cup corn
- 1/2 cup english peas
- 3 1/2 cups finely shredded chicken (breasts and thighs, preferably)
- 2 cups half & half
- 3 oz cubed pancetta
- a few pinches of salt & pepper
- fresh thyme
- PIE CRUST:
- 1/4 cup salted butter
- 3/4 cup all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 3 tablespoons cold water (approx.)
- shortening to grease
Directions:
- Begin by preparing the dough. Using a handheld cheese grater grate the butter into a small bowl, then freeze for 10 minutes (scroll this recipe for details). While the butter freezes, combine the flour, salt, and sugar in large mixing bowl.
- When ready, whisk the cold grated butter into the flour mixture until a mealy texture takes hold, then slowly begin adding the water, 2 teaspoons at a time, until the dough takes shape. Next, gather the dough in a ball and transfer to a lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until the dough is firm and cold.
- Meanwhile, begin the soup. In a dutch oven melt the butter and olive oil over a medium-high flame, swirling to coat the bottom. Add the onions, carrots, celery, and garlic to the pan and saute until tender, about 5- 7 minutes. Next incorporate the flour, quickly combining so that all ingredients are evenly coated. Add the chicken stock, potatoes, corn, and peas, then cover and reduce flame to medium. Let all ingredients come to a rolling boil.
- Once a rolling boil is reached, lastly add the shredded chicken, half & half, and pancetta, combining well. Season with salt, pepper, and fresh thyme, then cover and keep warm over a low flame until needed, stirring occasionally.
- Pre-heat oven to 350F. Amply grease a baking sheet with shortening.
- With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet. Use cookie cutters to cut into desired shapes, then transfer to the greased baking sheet. Bake on oven middle rack for 10 – 12 minutes until lightly browned.
- Ladle the soup into serving bowls, then pair with crust shapes and EAT!
