This cream cheese-topped chicken pot pie is simple to make and a fantastic comfort food. It’s my husband’s preferred dish.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 1 gallon |
Ingredients
- ¼ cup vegetable oil
- 1 cup finely diced onion
- 2 teaspoons minced garlic
- 4 large carrots, thinly sliced
- 2 cups peeled and cubed butternut squash
- 12 cups vegetable broth
- 2 red potatoes, cubed
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups finely chopped kale leaves
- 1 (16 ounce) can great Northern beans, rinsed and drained
Instructions
- Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
- Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
- Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.
Reviews
I make this all the time. I add celery for flavor. Extra carrots and two cans of white beans preferably cannellini. For seasonings, I add extra garlic, a dash or two of nutmeg and coriander, and then usually a couple teaspoons of turmeric. I usually only add 8 cups of liquid, one large container of broth, and fill that with water to make 8 cups. Use an immersion blender instead of putting it in a table top blender. I like it chunky, so I only give it a few pulses. My husband likes meat in his soup so we cut up andouille or kielbasa sausage and put that in there toward the end
I love it! I followed the recipe except I used spinach instead of kale because that’s what I had. Otherwise it’s delicious just as is.
I loved it! . I did not have any great northern beans so it did not come out as thick as yours. I did not have kale so i used baby spinach .
Awesome recipe. I followed the recipe exactly except that I used vegetable stock. So tasty!
I love this recipe as it is full of veggies and super flavorful! I reduced the broth to 8 C and added 4 C H2O, 1 tsp of red pepper flakes, and I did not have any white beans so I subbed in black eyed peas! It makes a huge pot so its great for a large fam, or to freeze some and give some away!
I made a few additions to this recipe but think it would be just as good if I hadn’t. I used olive oil rather than vegetable oil. I used 8 cups of vegetable broth and 4 cups chicken, added a can of fire roasted chopped tomatoes and some sliced fresh mushrooms. I also added beans I had on hand which was one can of large butter beans and a can of small white beans. I sauteed the onions and garlic, added the squash and carrots and when ready as noted in the recipe I put all that into a soup pot along with the broth, thyme, canned tomatoes and the cubed red potatoes. Then I sauteed the kale as I think it’s better if added after it’s cooked down or wilted, added that to the pot and repeated with the mushrooms. The red potatoes took a while to soften up, but after bringing to a slow boil and then immediately reducing the heat to low and simmering for 30 minutes they were just right. This made a lot of soup! I served it with toasted sour dough bread. Oh…I didn’t puree it but wanted to note that putting very hot liquid into a blender and holding it down with a towel, in my eyes, is foolish and dangerous! Hold off adding cups of broth to the pot and then mix the cold or room temp broth half and half with the hot vegetable soup from the pot. You can also take out what you want to puree and allow it to cool first. If you’ve never put very hot liquid into a blender you mightn’t realize that doing so will cause the top to blow off and hot liquid to go everywhere.
I did make changes. I used 4 cups of chicken broth and 8 cups of the vegetable broth. I used spiral cut squash because I had it in the fridge. I also added two chicken billion cubes. I will never try to use a blender again. Even with the folded towel over the top, soup still went everywhere. Other than that mishap, it had a really good taste. I would make this again.
I played fast and loose with the amount of vegetables. I bought 1 bunch of kale. I used 1 bunch of kale. I bought one butternut squash and used all of it. I bought 2 red potatoes the size of softballs (more or less) and used them. I added a half teaspoon of marojam and a teaspoon of Mrs. Dash, my go to spice. Served it with salad and sourdough bread. Very tasty.
Very good! I added celery because I love celery in soup and also Italian seasoning because I didn’t have thyme. I used spinach instead of kale.
I wasn’t impressed. It was really bland, even after I spruced it up with extra spices. The beans should’ve been added far earlier in the process to soften and absorb the flavors. I won’t make this again.
Phenomenal recipe. I used only 8 cups of vegetable broth and the consistency was perfect. My family and friends loved it! Will definitely make this again.
I really liked this soup, I did make some adjustments to it, which I feel added more flavor to the soup. But overall the recipe itself is a great starting point. I used olive oil instead of vegetable oil. I used a whole butternut squash, which was more than the recipe called for. I added a lot more fresh garlic. I used small red potatoes, and added more. I added about 3 heaping handfuls of medium chopped spinach instead of kale. I used 4 cups of vegetable broth and 4 cups of water. For spice and a kick to it, I added a lot of mild curry powder. Using my hand blender, I blended part of it directly in the pot. After blending, I added a couple of handfuls of broken up soup noodles, which gave it a nice texture. Very hearty, thick satisfying soup, especially on a cold, snowy day. I will definitely make this again. I’m thinking of trying sweet potatoes in it as well.
I have made this soup about 6 times in the past month. It is delicious. I like it pretty much completely pureed though, and so did the dozens of people that have tried it. I have tried it without kale or beans and with. Both are delicious. if you choose to puree the soup, make sure you have enough potatoes because it gives it the thick texture
We loved the soup! Delicious, light but filling. We will have this one on a regular basis.
It was SO much better than I thought it would be!! I followed it as written except for adding a cup of sweet potato and only 2 cups kale with 2 cups of spinach. And a pinch of nutmeg. OH…and I didn’t have any beans on hand. You can always add more winter veggies if you think it is too runny, as some reviews mentioned. Will make again!!
Thanks to the submitter, an excellent base to start with. I had to make changes for family preferences and very low sodium restriction. 2 TBL olive oil, LG onion chopped, 3 cloves garlic, 6 carrots, 4 cups squash, 8 cups low sodium chicken stock, 4 sm red potatoes with skin, 5 ox pkg organic baby kale, 1 can reduced sodium cannelini beans. I added thyme and black pepper, but no salt. My immersion blender on short pulses allowed me to blend to the perfect consistency. These changes yield 16 cups of soup, calculated to 118 mg sodium per cup. Phenomenal flavor, enjoyed by 4 generations in my family.
Did not purée. Only used 8 cups of water. Otherwise, as directed. Tasted good but only specific flavor was from beans. Will make again using baked then diced squash and 6 cups (instead of 4) of kale.
My wife and I love this soup! We loved it even more with a few changes. Following many of the suggestions offered in previous reviews, and breaking away from the vegetarian version, I made the following changes: 1. In step one, I cooked hot/spicy pork sausage before adding the onion and garlic. 2. I used an entire medium sized butternut squash – probably 3-4 cups. 3. I used 3-4 red potatoes, depending on their size 4. I used 8-10 cups of chicken broth versus 12 cups of vegetable broth. 5. I only used 2 cups of the finely chopped kale leaves versus 4. 6. I used 2 cans of Northern beans versus 1. Let me finally add that blending 6 cups of the soup at the end is key!!! Makes the soup rich, thick, and delicious!!!
I tweeked it a bit and we loved it. I used onions, red/green peppers, crushed garlic, Mrs Dash garlic herb seasoning, salt, sofrito ( spanish seasoning) for flavor. For the veggies I used the butternut squash, potatoes, celery, baby carrots, kale, and baby spinach. It was really good.
Used cabbage instead of Kale.
I loved this recipe, thank you! Just made a couple alterations: 4 c organic chicken broth + 8 c h20 for broth; used olive oil + 1 tbsp walnut oil; 6-8 small baby red potatoes chopped w/peels; added: 3-4 tbsp brown sugar, 1 generous tsp nutmeg, pinch of cayenne, and steeped in a branch of fresh thyme instead of dried; simmering after boil for an hour+. Didn’t purée, love the taste of veggie cubes together. Used all the kale recipe called for: what a powerhouse of nutrition w/butternut squash & kale & xtra brothy style was wonderful for winter “headcold” season!