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Chicken Pot Pie Soup
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Chicken Pot Pie Soup

Chicken Pot Pie Soup

The original comes from 'Aunt Cass' at Disneyland's California Adventure. You could easily speed the whole thing up by using a deli roasted chicken, and forgetting the cheesy wontons. But should you?

Serves 4-6ish

Ingredients

Soup

  • 2 boneless, skinless chicken breasts, or 3 cups shredded deli roasted chicken
  • Kosher salt
  • Coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Neutral oil
  • 2 Yukon gold potatoes, peeled and cut into 1/2 inch dice
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream (or more milk)
  • 1 cups frozen peas, though frankly it cold be any veggies you like
  • Optional: bread bowls for serving

Wontons

  • 3 tablespoons cheddar cheese powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Square wonton wrappers

Directions

Soup

  1. Remove chicken from fridge 30 minutes before cooking
  2. Combine 1 tablespoon kosher salt, with 1 teaspoon black pepper and the thyme & sage - mix well
  3. Lightly oil the chicken, season with herb mix, and grill turning often until well marked and 160 degrees - set aside to rest
  4. Bring a pot of water to a boil, and add potatoes - cook until just soft enough to poke through with a fork, 5-7 minutes. Then drain and set aside
  5. Melt the butter in a large pot over medium heat, and add the onion and celery - cook 5 minutes until softened
  6. Add the garlic, thyme and salt & pepper to taste - cook another minute
  7. Sprinkle flour over the veggies, stir and cook 1 to 2 minutes until it smells a bit nutty
  8. Slowly whisk in the broth, then the milk and cream - keep whisking so it stays smooth
  9. Let simmer on medium low 5 to 7 minutes or until thickened
  10. Add chicken, peas and potatoes and simmer gently another 5 minutes, stirring now and then
  11. To serve, make a bowl out of the bread, and bake in a 350 oven 8 minutes
  12. Serve with cheesy wontons

Wontons

  1. Combine cheese powder, paprika, salt, sugar, garlic, onion and chili powders - mix well
  2. Heat oil in a small pot to 350, and carefully add wrappers, one at a time - cook until golden on each side, about 15 seconds
  3. Remove, gently shake off excess oil and while still warm season right away with mixture

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