Chicken Pot Pie Soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love chicken pot pie so when I saw this recipe I jumped at it. REally pretty good. then only thing I would do though is to make more then 1 pie crust. It makes a lot of soup and if you like crusty pot pie, you will want more crust to put with the soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this soup tonight, and it was absolutely fabulous! I read some of the other comments about seasoning, and I always adjust recipes to my family's tastes. I did add more salt...I actually used garlic sea salt. And I used chicken base paste instead of chicken bouillion. I think that has more flavor. It is a definite make again for me!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

ooh la la my fav. I love you big daddy. Can't wait to see what's for next week. My kids love my cooking (your recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this on a rainy day and let me tell you My family loved it!!!!! It was like cuddling up with a warm blanket on a rainy day. Thank You Big Daddy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Aaron. I think he should be given a more prominent prime time spot on Food Network's schedule. This soup sounded great, and I made it just as written, with just a few changes. Making it again, I would make several more changes, and this is what I would do. His recipe calls for poaching the chicken in water with no extra seasonings.Next time I would either use all chicken broth OR I would buy a whole roasted chicken and use both white and some dark meat in the mix and just skip the poaching process.Next time rather than 1/2 cup of vegetable oil for sauteeing the veggies, I will use part oil and part butter to equal half a cup for a richer flavor. Also, I did use all of the amount of Italian seasoning that he suggests, and I also added a grind of rosemary and garlic. I don't think that amount of Italian seasoning was too much. If anything, I think the dish lacked some seasoning, especially salt. I know bouillon is pretty salty, but this dish lacked salt in a big way, and there are so many vegetables as well as the chicken, that didn't get seasoned during the poaching or sauteeing process. So, definitely, checking the seasoning while sauteeing and after adding everything to the pot is a good idea. Lastly, half cup of flour sounds like a lot, but in fact it really wasn't. I used the entire half cup for thickening, but I would have actually liked it a bit thicker, like what you think of when you eat a pot pie. The way that I will change that next time is that I won't use a full two quarts of chicken broth/water. I will probably cut that back to six cups total. This makes an enormous amount of soup/stew. I don't think you'll miss the two cups of liquid, and I actually think it will be thicker and richer tasting this way. I gave it four stars because I think the soup has great promise to be even greater. Definitely one for someone to try. I will definitely make it again with the above changes. P.S. The broken up pieces of pie crust is an awesome idea!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this and let me just say it was fantastic! I also used 1 tsp of the italian seasoning and milk instead of the cream and it was perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

THSI WAS VERY GOOD, DID NOT USE AS MUCH ITALIAN SEASONING-JUST 1 TSP WAS ENOUGH FOR ME, ALSO I USED CHICKEN STOCK INSTEAD OF WATER (MUCH BETTER NEXT TIME i'LL MAYBE USE JUST HALF CUP OF CREAM, BUT I JUST REALLY ENJOYED THIS SOUP

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really enjoyed this soup. Easy to make, good flavor. The pie crust for the top was what made the dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was dinner last night, and my husband said it was great. Only thing I added was I salt and peppered the chicken prior to poaching, and fresh garlic to the saute mixture. What gives this meal it's wow factor is the crumbled pie crust on top, and lots of texture also. The only thing I would change next time is to half the seasoning. It's too much spice for me. This recipe seems very versatile, next time I'm going to try turkey breast or maybe beef. One of the best recipes I have ever made when it comes to soups. Thanks Aaron!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this soup!!!!!!!!!!!!!!1 The pie crust added so much I've made it twice so far. Too much italian seasoning will cut that back next time. Loved it!!!!!!!!!!!!!!