Serves at least 4
This is a recipe that works great with a rotisserie chicken from the store. If you don’t have time to make the popovers, then just serve this as a thick soup. Add some toasty French bread, and you will have a great meal! You can also substitute leftover turkey if you prefer.
8 oz. mushrooms, halved and sliced (preferably cremini mushrooms, which are baby portbellos)
1 small onion, chopped
1/2 red bell pepper, chopped
2 small carrots, thinly sliced diagonally
1/2 rotisserie chicken, cut into 1/2 inch cubes
1 medium potato, peeled and cut into 1/2 inch cubes
4 Tbsp. butter
2 Tbsp. olive oil
5 Tbsp. flour
3 cups chicken or turkey stock or broth
1/3 cup milk
1/4 cup white wine (optional)
1 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh parsley
salt to taste
pepper to taste
1 recipe Popovers (For the recipe, click here.)
- Prepare the popover batter. While the popovers bake, prepare the pot pie filling using the following instructions.
- Place the cubed potatoes into a saucepan. Just cover the potatoes with water and add 1 to 2 tsp. salt. Bring the water to a gentle boil and cook the potatoes until just tender when pierced with a fork or knife (10-15 minutes). Drain the water off the potatoes and set them aside.
- Melt the butter and olive oil in a saucepan.
- Add red bell peppers, onion, mushrooms, and carrots. Sprinkle with salt and pepper (about 1/4 tsp. each). Saute until tender.
- Add the flour and stir until the liquid is absorbed and the flour has cooked slightly. It will take 2-3 three minutes.
- If you are using white wine, add it to the mixture and stir until it is combined. Then immediately stir in 2 1/2 cups of the broth or stock. (Reserve 1/2 cup for later if needed.) Continue stirring to prevent lumps. Let the mixture come to a slow boil. It will thicken as it heats.
- Add the thyme and stir to combine.
- Turn the heat down to low and add the milk. Stir to combine. Do not let the milk boil.
- Add the chicken and potatoes. Gently stir the mixture but be careful not to break up the potatoes.
- If it is too thick, add the other 1/2 cup of broth.
- Taste the mixture and add more salt or pepper to adjust the flavors as necessary.
- Stir in the parsley before serving.
- When the popovers are ready, cut 1/2 inch of the top off of each popover. Place the bottom part of a popover in each soup bowl. Fill the popover with pot pie filling. Let extra pot pie filling spill over the edge. Set the top part of a popover on top of each popover. Serve immediately.
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