Chicken Pot Pie Soup

When I was a kid, every Sunday we went to my grandparent's house for Sunday Supper.  My Grandmother Mary made delicious, comforting meals like chicken & dumplings, pot roast, meatloaf, and of course chicken pot pie.  I love the idea of having a big, comforting family meal at my house, at least once a week.  Even if it's just Mr. DD and I.  It brings me back to my childhood and reminds me of a time when life was more simple and less stressful.  And it's a great way to relax and wind down before Monday charges at us.  Mr. DD loves Chicken Pot Pie, so when I heard of a soup version I thought it would be the perfect thing for a cloudy, chilly October day.  It's warm, soothing and ideal for a Sunday Supper!

Chicken Pot Pie Soup!
Warm, comforting and perfect for Fall Weather!
Don't you love these old-fashioned soup crocks?

Chicken Pot Pie Soup4 boneless, skinless chicken breasts
1 teaspoon Fines Herbes
3 tablespoons unsalted butter
1 yellow onion, diced
3-4 stalks celery, diced
1 broccoli crown, diced
1/4 cup all-purpose flour
5 cups chicken broth
1 cup heavy cream
1 cup whole milk
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
dash Worcestershire sauce

dash hot pepper sauce
1 package finely shredded Cheddar cheese
1 refrigerated pie crust, thawed

Preheat oven to 350 degrees F.  Line a small cookie sheet with foil.  Sprinkle chicken breast with Fines Herbes and season with salt and pepper.  Bake approximately 20 minutes until done.  Allow to cool slightly, then chop.  Set aside.  In a Dutch oven over medium heat, melt butter.  Add onions, celery and broccoli.  Cook for 5 minutes.  Sprinkle with flour, and stir constantly for 1 minute.  Add chicken broth, cream, milk, and red pepper flakes.  Season with salt and pepper.  Add in cooked chicken.  Bring to a boil, then reduce to a simmer an heat until thoroughly warmed, about 10-15 minutes.  Meanwhile, cut pie crust into 1x4-inch strips.  Place on a parchment paper-lined baking sheet.  Bake in a 450 degree F oven for 6-8 minutes, or until lightly browned.  Remove from oven and set aside.  Just before serving, stir in a dash of Worcestershire sauce, and a dash of hot sauce into the soup.  Taste and re-season with salt and pepper if necessary.  Ladle into bowls.  Sprinkle generously with shredded Cheddar cheese, and garnish with pie crust strips.

Prep Time:  Approximately 30 minutes     Cook Time:  Approximately 30 minutes

NOTE:  You can mix up your own Fines Herbes seasoning blend by combining:

1 tablespoon dried tarragon
1 tablespoon dried chervil
1 tablespoon dried chives
1 tablespoon dried parsley