Description
This chicken pot pie soup is an easy twist to the original chicken pot pie recipe.
Ingredients
Scale
- 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.