Friday, October 3, 2014

Pot Pie Soup for St. Francis

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda

 Last year, I made Chicken Pot Pie Soup which is basically a cream of chicken soup with baked pie crust crumbled on top. I thought that using my mini animal cookie cutters I could make the pie crust represent the animals that St. Francis is patron of.
I made a basic pie crust recipe but you could just roll out a pre-made one. Cut out the shapes and bake them up on a cookie sheet. Sprinkle them over soup when ready to serve. The recipe for the soup is below but you can use your favorite recipe if you have one.

Chicken Pot Pie Soup

2 tablespoons of butter
1 medium onion, diced
2 stalks of celery, diced
1 large carrot, diced
2 cloves garlic
2 tablespoons of flour
4-6 cups of chicken stock  (depending on how thick or thin you like your soup)
4 cups of frozen shredded hash browns
4 cups of cooked, diced chicken
½ cup of heavy cream
1 cup of frozen peas

In a large soup pot, melt butter and cook onions, celery and carrots over medium heat until softened. Add garlic and cook for another 30 seconds. Stir in the flour and cook for just another 30 seconds stirring constantly. Add chicken stock and increase heat. Once soup begins to simmer, add hash browns and simmer about 15 minutes until soup begins to thicken. Add chicken and simmer until heated through. Add cream and peas. Simmer 5 more minutes. Add salt and pepper to taste.

Dear God, You enabled St. Francis to imitate Christ by his poverty and humility. Walking in St. Francis' footsteps, may we follow Your Son and be bound to You by a joyful love. Amen.
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  1. When do you add the 2 tbs flour?

    1. Sorry, Melissa. I add it right after I add the garlic and right before I add the broth. I'll update the recipe now. Thanks for catching that!