Chicken Pot Pie Soup
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
Description
This chicken pot pie soup is an easy twist to the original chicken pot pie recipe.
Ingredients
- 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
Instructions
- To begin, roll out a sheet of refrigerator pie crust onto a baking sheet.
- 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.
Smart idea!
Smart idea!