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Chicken and Herb Pot Pie Stoup Recipe

Chicken and Herb Pot Pie Stoup

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Average Rating:

Total Reviews: 17

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  • on November 21, 2012

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    Loved this recipe! I used a pound of chicken tenders, doubled the garlic and upped the rue to make it thicker, and threw in some cooked mini rotini noodles and it came out delicious! I loved the amount of herbs in it and thought it came out just like a pot pie. Will definitely make again this winter.

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  • on November 02, 2012

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    Everyone loved this stoup and I think it truly captures the essence of a chicken pot pie. I used dried herbs and not too much, probably 1 tsp of thyme and 1/2 tsp of tarragon and that was just the right amount. But I also added about a tsp of poultry seasoning since I really wanted to make sure it had that homey flavor, and it sure did! I also used more chicken, more potatoes, plus more flour, about 3T flour, and a little more butter to make sure it was thick enough. It was so much like a chicken pot pie that it was just screaming for a pie topper! I think next time I will serve it with white toast and that might give it that crispy texture. Or biscuits would be real good with it and would soak up the sauce nicely too. This is now going in the family rotation! Thanks, Rachel.

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  • on February 10, 2012

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    I have made this several times now and love it. This recipe is definitely a keeper.

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  • on December 13, 2011

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    This is an outstanding recipe and is my new "go to" soup recipe. I make it all winter long! Everyone makes their own "adjustments" to recipies. I've made very few to this one. Garlic Batard bread is my favorite match up with this soup!

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  • on June 28, 2011

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    Rachael does it again!! This recipe was delish!! Everyone in my family LOVED it! I made a few small adjustments- I added zucchini instead of peas and I doubled the garlic & chicken. My son asked for noodles so I also threw in some rotini, I think it was a great addition since it bulked it up some. I also doubled the rue so that it would be a little thicker thanks to some other reviewers recommendations. Overall, it was a delicious meal with some french bread and it made my house smell wonderful!

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  • on June 28, 2011

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    I love all of Rachel's recipes! This one is very good and very easy.

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  • on June 22, 2011

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    I love this recipe! I put in only half the herbs and doubled the recipe as well as the roux because I wanted it a little thicker. It turned out delicious! W/half the herbs it was great with none of them overpowering the dish. And, I do agree with everyone else that Rachael seemed really tired (or sick? in this episode..she is usually much perkier!

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  • on June 21, 2011

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    Caught a rerun of this about hour before I went to meet my trainer. I've been trying to eat better and this looked easy and comforting without all of the heavy cream, gobs of butter, etc...I ended up making this at 10:00pm and it was the exact consistency and flavor of a pot pie! Personally, I love all of the fresh herbs and I could have went with more garlic; maybe next time. I resisted the temptation to thaw out a sheet of puff pastry to make a topper, as this could have sent this stoup over the top!

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  • on April 26, 2011

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    Remarkably easy to make. Cook times aren't exact which allows for better prep times. The chicken - I used 1.25 pounds of chicken breast strips. The celery I dropped (I personally don't like celery. I added a little more spice and 1 large potato was surpisingly just about right (I like potatoes. In any case, this is great for lunches for the kids the next day. And everyone loved it. Again, nice work Rachel. I never go out looking for a chef's recipes but I always seem to pick yours. Thank you.

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  • on October 26, 2010

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    This was great! My husband and i only eat organic and i made it all organic with local produce and chicken. We couldnt get enough of it! I am going to make it for a family dinner next week for everyone to enjoy!

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