Chicken Pot Pie Soup
This hearty chicken vegetable soup has all the great flavor of your favorite chicken pot pie. It includes a pie crust cracker recipe that you can make to go with it.
Ingredients
For the Crust (Optional)
- dough for 1 pie crust
- 1/8 tsp black pepper
- 1/8 tsp sage
- 1/8 tsp thyme
For the Soup
- 3 boneless (skinless chicken breasts)
- 1 Tb butter
- 1 Tb vegetable oil
- 1/2 tsp each salt & pepper
- 3 large large potatoes
- 1 small onion
- 2 stalks celery
- 1/3 c flour
- 4 c chicken broth
- 1 cup half & half (or milk)
- 2 c frozen mixed vegetables
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp sage
- 1/2 tsp rosemary
Instructions
- Roll out the pie dough onto a baking sheet and sprinkle with the pepper, thyme and sage. Bake at 400 for 8-10 minutes until lightly golden.
- Meanwhile, cut the chicken into 1 inch pieces. Heat the oil & butter in a Dutch oven.
- 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 the potatoes into 1/2 in pieces. Set aside.
- Dice the onion and 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 the flour. Add in the chicken broth and half & half. Add in the chicken and remaining ingredients.
- 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!
Nutrition
Serving: 1cCalories: 707kcalCarbohydrates: 83gProtein: 30gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 15gCholesterol: 74mgSodium: 1316mgFiber: 8gSugar: 8g
Nutritional information is auto-generated and the accuracy is not guaranteed.
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