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.
Prep Time 20mins
Cook Time 40mins
Total Time 1hr
Course Soups and Stews
Cuisine American
Servings 6servings
Calories 707kcal
Ingredients
For the Crust (Optional)
dough for 1 pie crust
1/8tspblack pepper
1/8tspsage
1/8tspthyme
For the Soup
3boneless(skinless chicken breasts)
1Tbbutter
1Tbvegetable oil
1/2tspeach salt & pepper
3large large potatoes
1small onion
2stalks celery
1/3cflour
4cchicken broth
1cuphalf & half(or milk)
2cfrozen mixed vegetables
1/2tspsalt
1/2tspblack pepper
1/2tspthyme
1/2tspsage
1/2tsprosemary
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.