Chicken Pot Pie Soup
Chicken Pot Pie in soup form! Extra warm and comforting for a chilly evening. You will love the piecrust pieces.
Servings 8
Ingredients
- 2-3 russet potatoes, peeled and diced and place in bowl of water until ready to use
- 1/2 teaspoon salt
- 3 boneless, skinless chicken breasts
- 1 tablespoon chicken bouillon granules
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1/3 cup diced onion
- 1/2 cup celery
- 1/2 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon pepper
- 4 cups frozen mixed veggies (green beans, peas, corn,and carrots)
- 1 cup heavy cream
- additional salt to taste
- 1 store bought pie crust, refrigerated
Instructions
- Bring 2 quarts of water and 1/2 teaspoon salt to boil in a Dutch oven.
- Add chicken and simmer for 8 to 10 minutes.
- Remove chicken and add chicken bouillon to water. Turn heat up some and boil until reduced in half, about 10 minutes.
- Let chicken cool slightly and then dice into bite-sized pieces.
- In a large skillet, heat oil and butter over medium heat. Add onion and celery and sauté 2 minutes.
- Add flour to skillet and whisk into oil/butter mixture to form a roux. Add Italian seasoning and pepper and cook 3 minutes.
- Gradually whisk roux into water/bouillon mixture in the Dutch oven and bring to a boil.
- Add potatoes and simmer 10 minutes.
- Add vegetables and diced chicken and simmer 5-8 minutes
- Stir in cream and simmer 3 minutes. Do a taste test and add additional salt to taste.
- Preheat oven to 400 degrees. Unroll pie crust and place flat on a baking sheet. Bake until golden brown. Cut into pie shaped pieces and serve with soup.