Chicken Pot Pie Soup
Chicken Pot Pie Soup (Serves 8)
1 disk refrigerated pie dough
Freshly ground pepper
1/2 teaspoon plus a pinch of poultry seasoning
2 tablespoons unsalted butter
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 stalks celery, choppedSoup Recipes
1 medium onion, chopped
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 cup half-and-half
3 medium Yukon gold potatoes, chopped
1 10 -ounce package frozen mixed peas and carrots
Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into rounds with a biscuit cutter. Bake until puffed and golden, about 10 minutes.
Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl.
Add 2 T of butter to the pot over medium high heat. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 3 cups chicken broth, half-and-half and potatoes, peas and carrots; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 8 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the Crust.