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Treat everyone to a hearty bowl of chicken soup— with a pot pie twist!
ne of my ultimate comfort foods is chicken pot pie. I love it because it’s warm and comforting but also because it’s an entire meal in a pie crust.
For more great recipes, check out Ina’s most recent cookbook, Modern Comfort Food ($35, Clarkson Potter).
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FOOD NETWORK MAGAZINE
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JANUARY/FEBRUARY 2022
SOUP PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. RECIPE FROM MODERN COMFORT FOOD: A BAREFOOT CONTESSA COOKBOOK. COPYRIGHT © 2020 BY INA GARTEN. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE.
through an airport one day and spotted chicken pot pie soup on a menu at the food court and thought it sounded like a great idea. Curiously, it was harder to make than I thought; my first attempts just tasted like chicken pot pie, not soup. But I played around with the recipe and ultimately made a delicious, hearty chicken soup with homemade chicken stock (find my recipe at foodnetwork.com/inastock), roasted chicken, lots of vegetables and—in place of the crust— puff pastry croutons. The secret to this recipe is frozen peas and frozen pearl onions, which makes the prep really easy!
