#63 :: Chicken Pot Pie Soup

This was a great twist on an ordinary dish. We ate the entire pot of soup this week (which is why we didn't cook much else!).

Ingredients

• 4 medium russet potatoes, peeled and diced
• 2 quarts water
• 1 1/2 pounds boneless, skinless chicken breast, split
• 1 tablespoon bouillon flavoring
• 1/2 cup vegetable oil
• 1/2 small white onion, diced (1/4 cup)
• 2 stalks celery (1/2 cup), diced
• 1/2 cup all-purpose flour
• 2 teaspoons Italian seasonings
• 1 teaspoon cracked black pepper
• 1 1/2 pounds frozen mixed vegetables
• 1 cup heavy cream
• Pinch sea salt
• 1 store-bought pie crust

Directions

Add diced potatoes to a large bowl filled with cold water. Set aside.

Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.

In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Preheat the oven as directed on the pie crust package.

Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces.

Ladle the soup into bowls and garnish with the pie crust.

Makes 6-8 servings.

Recipe from Big Daddy's House on Food Network.

Star Rating: 4.5 out of 5 stars

#61 :: Shepherd's Pie

Paula Deen made this on her show about Pub grub from England. I remember eating Shepherd's Pie as a kid. My mom made it quite a bit, but I remember hers having green beans {we used corn today, and Paula says traditional English pies use carrots & peas}. Whichever veggie you choose, this makes an easy meal in one pan and it's a great comfort food dinner.

Ingredients

• 1 small onion
• 1 1/2 pounds ground beef
• 2 (8-ounce) cans tomato sauce
• 1 1/2 cups mixed vegetables or niblet corn, prepared
• Salt and freshly ground black pepper
• 8 to 10 medium red new potatoes
• 1 1/2 cups milk
• 12 tablespoons butter
• 1/2 cup sour cream
• 2 cups instant biscuit mix
• Scallions for garnish, chopped
  

Directions

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.

Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Potato Layer

Meat Layer

Biscuit Layer

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.

Makes 8-10 servings

Recipe from Paula's Home Cooking on Food Network

Star Rating: 4 out of 5 stars