Chicken Pot Pie Soup

Lately, we’ve had some crazy cold weather around our neck of the woods- which put me in the mood to share something warm and cozy t0day! I hope this soup recipe will hit that warm and cozy spot for all of you too… Chicken Pot Pie Soup! YUM!!

Yield: 8

Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 disk refrigerated pie dough; freshly ground pepper; 1/2 tsp plus a pinch of poultry seasoning; 1 Tbsp butter; 1 lb boneless, skinless chicken breasts- cut into 1/2 inch pieces; 1 tsp sea salt, divided; 3 stalks celery, chopped; 1 medium onion, chopped; 1/4 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

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1 disk refrigerated pie dough
freshly ground pepper
1/2 tsp plus a pinch of poultry seasoning
1 Tbsp butter
1 lb boneless, skinless chicken breasts- cut into 1/2 inch pieces
1 tsp sea salt, divided
3 stalks celery, chopped
1 medium onion, chopped
1/4 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

Instructions

Instructions
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!

*this recipe was adapted from Food Network Magazine Dec 2012