SPG Chicken Pot Pie Soup
Rated 5.0 stars by 1 users
Category
Soup/ Dinner
Cuisine
Modern American
Servings
5-6
Prep Time
20 minutes
Cook Time
45 minutes
Chicken pot pie, but make it cozy soup weather.
Tender SPG-seared chicken simmers with carrots, celery, and potatoes until everything feels like a hug in a bowl, then takes a creamy turn with peas, parsley, and a swirl of heavy cream. Top it with golden phyllo puffs and suddenly winter feels like something to look forward to.
Chef Christian Gill
Ingredients
-
1/8 cup + 1 tbsp SPG
-
3 lbs Chicken Breasts
-
3 lbs Russet Potatoes (peeled and chunked)
-
2 cups Carrots (medium dice)
-
1.5 cups Celery (medium dice)
-
2 cups White Onion (medium dice)
-
1/8 cup Fresh garlic (minced)
-
1/2 cup Parsley (coarse chop)
-
4 tbsp Butter
-
2 tbsp Neutral Cooking Oil
-
3 qts Water
-
4 tbsp Flour
-
1 cup Heavy Cream
-
1 10oz bag Peas (fresh or frozen)
-
1 sheet Phyllo dough
Directions
Preheat oven to 350 degrees.
Set one sheet of phyllo dough out to thaw. Once thawed, slice phyllo sheet into small bite sized squares. Grease a baking sheet and evenly space the squares on the sheet. Drizzle olive oil over phyllo squares and bake until puffed and golden brown. Remove from the oven and set aside.
Dust chicken breasts in 1/8 cup of SPG and set aside.
In a large dutch oven, heat butter and 2 tbsp of neutral cooking oil.
Once melted and hot, sear chicken breast approximately 2 minutes per side. Remove all the whole chicken breast from the pot.
Add mirepoix (carrot, onion, celery) and garlic to the pot and saute for 2-3 minutes.
Place seared chicken breasts on top of sauteed vegetables and fill with water until the chicken is just covered.
Cover and bring to a boil. Once boiling, reduce heat to medium low and let cook for an additional ten minutes.
Remove chicken from the pot, dice into medium chunks.
Add potatoes and chunked chicken back to the pot and return to a light boil.
Skim fat off top of the soup and place in a medium mixing bowl. Cover the soup and return to a simmer.
Whisk flour into the hot skim of fat and oil until a rich slurry forms.
Add peas and 1 tbsp of SPG to the soup and fold in. Slowly whisk in the slurry until soup thickens.
Reduce heat to low and simmer for an additional 10 minutes.
Add parsley and slowly stir in heavy cream. Turn the heat off, cover the dutch oven and let rest for five minutes. Ladle up a bowl, add 5-6 phyllo puffs and enjoy.
Recipe Video
Recipe Note
This recipe is delectable. No fuss, a bit of technique on the thicken and finish but still quite easy. Pro TIp: You can buy a premade pie crust, bake it and then crumble it if you prefer more of a classic pot pie vibe.
