Chicken Pot Pie is one of the ultimate comfort foods. The problem is that it can be hard to prevent the crust from getting too soggy. Packed with chicken, celery, onion, potatoes, peas and carrots, this soup tastes IDENTICAL to chicken pot pie… but that’s not the best part. Instead of serving with soup with the predictable roll, you serve this soup with triangles of pie crust sprinkled with poultry seasoning. It’s really just brilliant. This soup is majorly satisfying and a serious crowd-pleaser : the perfect thing to serve a group of any size on a chilly day. With only 15 minutes prep time, you’ll wonder why you ever bothered with an actual pie.
Tip (unsponsored): We’ve found that – for the most part – refrigerated pie crusts and frozen peas and carrots are created equally, so just buy the cheap versions. You will be cutting up boneless, skinless chicken breasts here, so if you want to make cutting a tad bit easier on yourself and save some cuts, you can buy tenders, which are already in smaller pieces. If you do buy full-sized breasts, put them in the freezer about 15 minutes before you plan to cut them, which will make them firmer, and therefore, easier to slice. Also, remember that the smaller you cut your celery and potatoes, the less time they will take to cook. As always, we HIGHLY recommend using Kitchen Basics brand chicken stock. It truly makes all the difference.
Have your kids help you dump ingredients into your soup pot. As you prepare and enjoy this soup with those you love, teach them about some of the health benefits they will be receiving:
- Onions provide your body with a flavonoid that can help prevent cancer.
- Potatoes can help to lower high blood pressure.
- Carrots are one of the best things to eat to prevent heart disease.
Apparently, the Greeks used to make topless meat pastries. The Romans must have thought this was a good idea, because they took things a step further and would serve pies with live birds under the top crust. Can you imagine being served (what you thought was) a chicken pot pie, and a live robin flew out when you cut into the crust? Now wondering what how hygienic this practice was…
Adapted slightly from: Chicken Potpie Soup
- 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
- 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.
