Chicken Pot Pie Soup (Much Better and Easier Than The Pie)
 
Prep time
Active time
Total time
 
Author:
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
  1. 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.
  2. 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.
  3. 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/