Chicken Pot Pie Soup
Recipe type: Main Dish
Cuisine: Soup
  • 1 disk refrigerated pie dough freshly ground pepper
  • ½ tsp plus a pinch of poultry seasoning
  • 1 Tbsp butter
  • 1 lb boneless, skinless chicken breasts- cut into ½ inch pieces
  • 1 tsp sea salt,
  • Divided 3 stalks chopped celery,
  • chopped 1 medium onion,
  • ¼ C flour
  • 2 C water
  • 3 C chicken broth (or 3 C water and 3 chicken bouillons)
  • 1 C half and half
  • 3 medium potatoes, chopped
  • 1 (10oz) package frozen mixed peas and carrots
  1. Preheat oven to 425 degrees.
  2. 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.
  3. In a large stock pot melt butter, add chicken, cook stirring occasionally for 3-4 minutes. Remove chicken to small bowl and set aside.
  4. Add celery, onion, flour, ½ tsp salt and ½ tsp poultry seasoning to stock pot.
  5. Cook stirring 1 minute. Stir in 2 C water, broth, half and half, potatoes; cover and bring to simmer.
  6. Simmer partially covered for 10 minutes. Add chicken and frozen peas and carrots.
  7. Return to boil for 3-4 minutes or until vegetables are tender.
  8. Divide among 6 bowls and top with pie crust triangle. Serve!

*this recipe was adapted from Food Network Magazine Dec 2012

Recipe by The 36th AVENUE at