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Chicken Potpie Soup
Pie dough
Freshly ground pepper
1/2 teaspoon and a pinch of poultry seasoning
2 tablespoons of unsalted butter
1 pound of skinless, boneless chicken breast, cut into 1/2-inch pieces
Kosher salt
2 stalks of chopped celery
1 medium chopped onion
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 cup half-and-half
3 medium Yukon gold potatoes (chopped)
10-ounce frozen mixed peas and carrots
Mexican Rice
28 ounces of peeled tomatoes
1 medium onion (peeled and chopped)
2 cups chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil
2 cups long grain white rice
1-2 chile peppers
4-5 garlic pressed cloves
1/4 cup chopped cilantro
Juice from 2 limes
Directions
- Preheat the oven to 425 degrees
- Put pepper and poultry seasoning on pie dough
- Bake pie dough for 10 minutes
- Melt butter in a large pot over the stove (medium-high heat)
- Add chicken and 1/2 teaspoon of salt
- Cook for 3 minutes
- Pour into a bowl
- Add the rest of the ingredients
- Bring down to a simmer
- Cook for 18 minutes
- Top with pie crust (crumbled)
- Puree onions and tomatoes
- Pour into a saucepan
- Add chicken, salt, and cumin
- Boil (medium heat)
- Add ingredients
- Cook for 8-10 minutes
- Add garlic (cook for 30 seconds)
- Turn heat to low
- Add cilantro and lime juice
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