Chicken Pot Pie Soup

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Sometimes you would love the comfort of a chicken pot pie, but don’t have the time to make one. Chicken Pot Pie Soup has that classic flavor but is simple to whip up on a busy school night.

How to Make Chicken Pot Pie Soup

To begin, roll out a sheet of refrigerator pie crust onto a baking sheet. (I had some extra homemade from a pie I had just made.)

Over the pie dough, sprinkle 1/8 teaspoon each of sage, thyme, and black pepper. Score the dough into rectangles with a butter knife and bake at 400 for 8-10 minutes or until lightly golden.

Meanwhile, dice 3 boneless, skinless chicken breasts into 1 inch pieces.

In a Dutch oven, melt a tablespoon each of butter and oil.

Salt & pepper the chicken, and toss it into the pot. Let it cook over medium heat for a few minutes, until opaque.

While the chicken is cooking, dice 3 good sized potatoes into 1/2 in pieces. Set aside.

Dice a small onion and 2 stalks of celery.

Scoop the chicken out into a bowl.

Toss in the celery and onion and cook them in the liquid in the pot for about 2 minutes.

Stir in 1/3 cup of flour.

Pour in 4 cups chicken broth and 1 cup of half & half (or milk for a lighter version.)

Stir in the potatoes, along with 2 cups of frozen mixed vegetables.

Add in a half teaspoon each of thyme, rosemary, sage, salt & pepper. Bring it to a boil, reduce the heat and cook on medium heat until the vegetables are just done – about 10 minutes.

 Serve the Chicken Pot Pie Soup with the pie crust crumbled over the top. Enjoy!

Looking for a tasty dessert to serve alongside your chicken pot pie soup? Why not try this tasty apple spice cake?

Chicken Pot Pie Soup

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• Author: Trish Corlew

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Description

This chicken pot pie soup is an easy twist to the original chicken pot pie recipe.

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Ingredients

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• sheet of refrigerator pie crust
• 1/8 teaspoon each of sage, thyme and black pepper
• dice 3 boneless, skinless chicken breasts
• a tablespoon each of butter and oil
• Salt & pepper
• 3 good sized potatoes
• a small onion
• 2 stalks of celery
• 1/3 cup of flour
• 4 cups chicken broth
• 1 cup of half & half
• 2 cups of frozen mixed vegetables
• half teaspoon each of thyme, rosemary, sage, salt & pepper

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Instructions

1. To begin, roll out a sheet of refrigerator pie crust onto a baking sheet.
2. Over the pie dough, sprinkle 1/8 teaspoon each of sage, thyme and black pepper. Score the dough into rectangles with a butter knife and bake at 400 for 8-10 minutes or until lightly golden.
3. Meanwhile, dice 3 boneless, skinless chicken breasts into 1 inch pieces.
4. In a Dutch oven, melt a tablespoon each of butter and oil.
5. Salt & pepper the chicken, and toss it into the pot. Let it cook over medium heat for a few minutes, until opaque.
6. While the chicken is cooking, dice 3 good sized potatoes into 1/2 in pieces. Set aside
7. Dice a small onion and 2 stalks of celery
8. Scoop the chicken out into a bowl
9. Toss in the celery and onion and cook them in the liquid in the pot for about 2 minutes
10. Stir in 1/3 cup of flour
11. Pour in 4 cups chicken broth and 1 cup of half & half (or milk for a lighter version.)
12. Stir in the potatoes, along with 2 cups of frozen mixed vegetables
13. Add in a half teaspoon each of thyme, rosemary, sage, salt & pepper. Bring it to a boil, reduce the heat and cook on medium heat until the vegetables are just done – about 10 minutes.

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