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


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