spicy pot pue soup

Spicy Chicken Pot Pie Soup

With all of the cold weather we have been having it is the perfect time for soup. Pot pies have always been my go to frozen meal when I don’t feel like cooking. Last time I was in Fiji I had a spicy hand pie from Hot Bread Kitchen which inspired the soup.

On recommendation from my mom I made the, Damn Delicious, Chicken Pot Pie Soup. It is a good base recipe but since we love spice here it was it little bland for us, so I set out to give it a bit of zip! I added in a habanero pepper which can seem intimidating. But remember you are going to add cream which will bring down the heat. If you are still worried swap it out for a jalapeño. I also added in a more veggies but feel free to change them out if there is something you don’t like!

Spicy Chicken Pot Pie Soup

Course: MainDifficulty: Easy

Warm spicy comfort food, perfect for cold winter days.

Source: Adapted from Damn Delicious, Chicken Pot Pie Soup.

Ingredients

  • 5 tbsps. unsalted butter, divided

  • 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1 onion thinly sliced

  • 3 carrots, diced

  • 3 celery ribs, diced

  • 1 sweet potato, diced

  • 1 cup sliced mushrooms

  • 1 habanero pepper, diced

  • 6 cloves of garlic, diced

  • 3/4 tsp. sage

  • 1/4 tsp. thyme

  • 5 tbsp. all-purpose flour

  • 1/3 cup dry white wine

  • 4 cups chicken stock

  • 1 bay leaf

  • 1 cup fresh cut green beans

  • 3/4 cup heavy cream

  • 1 bag frozen peas

  • 1 tsp. Tony Chachere’s Bold Creole Seasoning

  • Salt

  • Pepper

  • 1 batch of your favorite biscuits

Directions

  • Season chicken with salt and pepper and set aside. Meanwhile, over medium-high heat in a large pot melt 1 tbsp. of butter. Once the butter is melted add the chicken and cook until the outside starts to brown. Take the chicken out and set aside.
  • Add the additional butter into the pot along with the onion, habanero pepper, carrot, celery, mushroom and sweet potato. Turn the heat down to medium. Keep stirring until you can easily put a fork through the sweet potato. Then add in the garlic, sage, and thyme, mix in for about 60 seconds.
  • Next add in the flour and continuously mix it until the flour no longer smells raw, about 60 seconds. While whisking slowly add in the wine and chicken stock, making sure to scrap off the bits at the bottom of the pot.
  • Add in the bayleaf and bring the soup up to a boil, once it is boiling reduce the heat so the soup is simmering and allow it to cook for 10-15 minutes.
  • Next add back in your chicken, green beans, peas and finally cream. Allow this to cook until you beans are tender.
  • Mix in the Tony Chachere’s Bold Creole Seasoning. At this point you can test and see if you would like to add more to make it spicier. Season with pepper and salt to taste.
  • Serve topped with a biscuit.
 

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