SPG Chicken Pot Pie Soup

Chef Christian Gill

Servings

5-6

Prep Time

20 minutes

Cook Time

45 minutes

Cuisine

Modern American

Category

Soup/ Dinner

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.

SPG Chicken Pot Pie Soup

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

  1. Preheat oven to 350 degrees.

  2. 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.

  3. Dust chicken breasts in 1/8 cup of SPG and set aside.

  4. In a large dutch oven, heat butter and 2 tbsp of neutral cooking oil.

  5. Once melted and hot, sear chicken breast approximately 2 minutes per side. Remove all the whole chicken breast from the pot.

  6. Add mirepoix (carrot, onion, celery) and garlic to the pot and saute for 2-3 minutes.

  7. Place seared chicken breasts on top of sauteed vegetables and fill with water until the chicken is just covered.

  8. Cover and bring to a boil. Once boiling, reduce heat to medium low and let cook for an additional ten minutes.

  9. Remove chicken from the pot, dice into medium chunks.

  10. Add potatoes and chunked chicken back to the pot and return to a light boil.

  11. Skim fat off top of the soup and place in a medium mixing bowl. Cover the soup and return to a simmer.

  12. Whisk flour into the hot skim of fat and oil until a rich slurry forms.

  13. Add peas and 1 tbsp of SPG to the soup and fold in. Slowly whisk in the slurry until soup thickens.

  14. Reduce heat to low and simmer for an additional 10 minutes.

  15. 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 Products
Blend

Salt Pepper Garlic (SPG Seasoning)

Key Ingredients

Garlic Granules, Black Pepper, Kosher Salt