Chicken Pot Pie Soup

  • Chicken Pot Pie Soup
  • Chicken Pot Pie Soup

Chicken Pot Pie Soup is a delicious soup that will be sure to please the whole family plus it’s quick and easy to throw together for a week night supper!

Chicken Pot Pie Soup

Also seen on What's Cooking with Ruthie


1 ready made roll out pie crust
to taste ground black pepper
1/2 teaspoon poultry seasoning ( plus a pinch )
1 tablespoon butter
1 pound chicken breast ( boneless, skinless chicken breasts- cut into 1/2 inch pieces )
1 teaspoon sea salt ( divided )
3 celery ( stalks )
1 onion ( chopped )
1/4 cup flour
2 cups water
3 cups chicken broth ( or 3 C water and 3 chicken bouillons )
1 cup half and half
3 potatoes ( chopped )
10 ounces frozen peas and carrots


Preheat oven to 425 degrees. Unroll pie crust onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into 6 triangles. Bake until puffed and golden about 10 minutes. In a large stock pot melt butter, add chicken, cook stirring occasionally for 3-4 minutes. Remove chicken to small bowl and set aside. Add celery, onion, flour, 1/2 tsp salt and 1/2 tsp poultry seasoning to stock pot. Cook stirring 1 minute. Stir in 2 C water, broth, half and half, potatoes; cover and bring to simmer. Simmer partially covered for 10 minutes. Add chicken and frozen peas and carrots. Return to boil for 3-4 minutes or until vegetables are tender. Divide among 6 bowls and top with pie crust triangle. Serve!

Adapted from Food Network Magazine Jan 2011


From our partners

Post your review

Please sign in to post a comment.

word press plugin