Chicken Potpie Soup

Name: Chicken Potpie Soup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: One pie crust, (uncooked (homemade or store-bought)); 1 tablespoon milk, (for brushing); salt and pepper, (as desired); ¼ cup (½ stick) salted butter; 1 large onion, (chopped); 3 large carrots, (chopped); 3 large celery ribs, (chopped); 4 medium Yukon Gold potatoes, (cut into ¾-inch cubes); 2 large garlic cloves, (minced); ⅓ cup all purpose flour; 1 teaspoon fresh thyme leaves ((or sub ½ teaspoon dried)); 6 cups chicken broth, (plus more as needed); 1½ cups frozen peas, (thawed); 2 cups shredded fully cooked chicken ((can sub turkey)); 2 cups half and half cream; 1 tablespoon freshly squeezed lemon juice; fresh thyme sprigs, (for garnish)

This is a lovable soup, in the tastiest way!

⏱️ 65 min 🔪 Prep: 30 min 🔥 Cook: 35 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

One pie crust, (uncooked (homemade or store-bought))
1 tablespoon milk, (for brushing)
salt and pepper, (as desired)
¼ cup (½ stick) salted butter
1 large onion, (chopped)
3 large carrots, (chopped)
3 large celery ribs, (chopped)
4 medium Yukon Gold potatoes, (cut into ¾-inch cubes)
2 large garlic cloves, (minced)
⅓ cup all purpose flour
1 teaspoon fresh thyme leaves ((or sub ½ teaspoon dried))
6 cups chicken broth, (plus more as needed)
1½ cups frozen peas, (thawed)
2 cups shredded fully cooked chicken ((can sub turkey))
2 cups half and half cream
1 tablespoon freshly squeezed lemon juice
fresh thyme sprigs, (for garnish)

Steps

Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Roll out your pie crust on a work surface. Using heart shaped cookie cutters (some medium-sized and some smaller), cut as many heart-shaped pieces as you can and place them on the prepared baking sheet. Brush the hearts lightly with milk, sprinkle lightly with salt, and bake for 10 minutes, or until lightly browned and crisp. Set aside.
In a medium pot, melt the butter over medium-heat. Add the onion, carrots, celery, potatoes and garlic; cook for 5 minutes, or until the vegetables begin to soften. Season with salt and pepper. Stir in the flour and cook for 1 minutes, or until the flour is no longer powdery and white. Add the thyme and broth. Bring it to a boil, reduce the heat and simmer for 15 minutes, or until the vegetables are tender. Stir in the peas and chicken for the last 3 minutes of cooking. Turn the heat to low, and add the half and half and lemon juice, cooking just until everything is warmed through, adding more broth if the soup is too thick. Season to taste with salt and pepper. To serve, ladle the soup into six bowls. Top with heart-shaped pie crust crackers and thyme sprigs, and serve immediately.

Nutrition Facts (per serving)

Macronutrients

Calories54727% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 7.000

Per Serving Rp 1.167/serving

🏠 Save ~Rp 14.000 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
One pie crust	-	-	-
milk	1 tablespoon	-	-
salt and pepper	-	-	-
	0.25 cup	-	-
onion	1 large	-	-
carrots	3 large	-	-
celery ribs	3 large	-	-
Yukon Gold potatoes	4 medium	-	-
garlic cloves	2 large	-	-
all purpose flour	0.333 cup	-	-
fresh thyme leaves	1 teaspoon	-	-
chicken broth	6 cups	-	-
frozen peas	1.5 cups	-	-
shredded fully cooked chicken	2 cups	-	-
half and half cream	2 cups	Rp 35.000/kg	Rp 7.000
freshly squeezed lemon juice	1 tablespoon	-	-
fresh thyme sprigs	-	-	-