Wednesday, September 23, 2009

Chicken Pot Pie Soup and Apple Dumplings

Today was the first day of Fall AND here in Austin we had a "cold" front with some much needed rain. I made my first batch of soup for the season--and tried 2 new recipes I've been oh, so anxious to try. We had our wonderful neighbors over too! They made the first day of Fall even more wonderful!

Chicken Pot Pie Soup

4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breasts, split
1 T bullion flavoring (I used 2 large cubes)
1/2 cup vegetable oil
NOT 1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup flour
2 tsp. Italian seasoning
1 tsp. black pepper
1 1/2 pounds frozen mixed vegetables (I just used both bags)
1 cup heavy cream
pinch sea salt
1 store-bought pie crust (I used 2 Pillsbury ones for 4 adults and 2 children)

Add diced potatoes to a large bowl filled with cold water. Set aside.

(Now might be a good time to start your pie crusts. Preheat oven as directed on package. Lay pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until pie crust is golden brown. When crust has cooled break into pieces. With Pillsbury ones, I cut them into squares using a pizza cutter.)

Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8-10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bullion until reduced by half, about 10 more minutes. Dice the chicken when cooled.

In a large skillet, heat the oil over medium-high heat. DO NOT add the onion (though I did use minced garlic) and celery, cooking u ntil translucent, about 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper, cook for 3 more minutes.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes (probably more like 25 for me). Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Ladle soup into bowls

and garnish with pie crust.

YUMOLA!! A huge hit with all--and Lexi ate more than I dreamed she would...especially after she wanted Mommy to pick out the green ones, the orange ones, etc.!!

(Serves 6-8)
( McCargo Jr.)

And for dessert...

Stephanie made these delicious treats for dessert when we had Bunco at her house. They are from Pioneer Woman's website and they're fun. I was so curious about the secret ingredient--Mountain Dew!!

Apple Dumplings

2 (large) Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp. vanilla
1 small can Mountain Dew

Peel and core apples, cut into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter (I used Pyrex measuring cup) and add sugar; barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream and spoon some of the sweet sauce from the pan over the top.



Thanks Pioneer Woman (and Stephanie) for another fantastic recipe!!


  1. Wow...what a delicious meal it was!! Thanks for having us over to celebrate the first day of fall and great friends!!! xoxoxo

  2. It ended up being 80 degrees here in CA. but I made this and it was great.I especially liked the pie crust. I had to half the receipe since we are a family of 2. The apple dumplings were good, I didn't use as much butter and sugar.

  3. Thanks for your comment, erinube and Janet! Janet, I can relate to your frustration with temperature and soup. Glad your family enjoyed it!