Description
Chicken Pot Pie in soup form! This hearty and comforting soup is perfect for a chilly evening with its delicious piecrust pieces.
Ingredients
Russet Potatoes:
- 2–3 russet potatoes, peeled and diced and place in bowl of water until ready to use
Chicken:
- 3 boneless skinless chicken breasts
Seasonings:
- 1/2 teaspoon salt
- 1 tablespoon chicken bouillon granules
- 2 teaspoons Italian seasoning
- 1 teaspoon pepper
Vegetables:
- 1/3 cup diced onion
- 1/2 cup celery
- 4 cups frozen mixed veggies (green beans, peas, corn, and carrots)
Dairy:
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1 cup heavy cream
Pie Crust:
- 1 store-bought refrigerated pie crust
Instructions
- Boil Potatoes: Bring 2 quarts of water and 1/2 teaspoon salt to a boil. Add diced chicken and simmer for 8 to 10 minutes. Remove chicken and add chicken bouillon to water; reduce by half.
- Prepare Chicken: Dice chicken into bite-sized pieces.
- Make Roux: In a skillet, sauté onion and celery. Add flour, Italian seasoning, and pepper to form a roux. Gradually whisk into water/bouillon mixture.
- Cook Soup: Add potatoes, simmer, then add vegetables and diced chicken. Stir in cream and simmer.
- Bake Pie Crust: Preheat oven, bake pie crust until golden brown. Cut into pie-shaped pieces.
Notes
- Nutritional info is provided as an estimate only and can vary based on brands of products used.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmering, Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 494 kcal
- Sugar: 2g
- Sodium: 535mg
- Fat: 31g
- Saturated Fat: 13g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 76mg
