Chicken Pot Pie Soup (Much Better and Easier Than The Pie)
Prep time
Active time
Total time
Author: Food Network Kitchen (adapted by TAC)
Difficulty: Easy
Est. Cost: $13
Serves: 4 servings
Ingredients
1 disk refrigerated pie dough
Freshly ground pepper
1 teaspoon plus a pinch poultry seasoning
2 tablespoons unsalted butter
1 pound skinless, boneless chicken breasts, cut into ½-inch pieces
Kosher salt
2 stalks celery, chopped
1 medium onion, chopped
¼ cup all-purpose flour
5 cups chicken STOCK
1 cup half-and-half
3 medium Yukon gold potatoes, chopped
1 10 -ounce package frozen mixed peas and carrots
Instructions
Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.
Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and ½ teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl.
Add the celery, onion, flour, 1 teaspoon salt and the remaining 1 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. If needed, add salt and/or pepper. Divide among bowls and top with the crust.
Recipe by The Amiable Cooks at https://theamiablecooks.com/chicken-pot-pie-soup-much-better-and-easier-than-the-pie/