Chicken Pot Pie Soup Recipe

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Chicken Pot Pie Soup

Meredith Sayre

By
@helavacook

My family & friends LOVE this soup! Just good old "comfort food"! Instead of crackers, bake several ready-made pie crusts until browned. Sprinkle crumbled pie crusts over soup when serving. It gives it a true "pot pie" taste.


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Comments:

Serves:

12

Method:

Bake

Ingredients

3 large
potatoes, peeled & cubed
1 1/2 lb
mixed vegetables, frozen
1 stick
butter
1 medium
onion, diced
2 clove
garlic, minced
1/2 c
flour
4 c
chicken broth
3 c
milk
2 can(s)
cream of chicken soup
1 tsp
poultry seasoning
1 tsp
dried thyme
4 c
chicken, cooked & chopped
4
refrigerated pie crusts
salt & pepper, to taste

Directions Step-By-Step

1
Place cubed potatoes & mixed vegetables in a pot, add water and cook 15 minutes until potatoes are tender. Drain and set vegetables aside.
2
In a large pot, melt butter; add onion and garlic. Saute until onions are tender.
3
Sprinkle flour over butter/onions; stir and cook for 2 minutes.
4
Whisk together, chicken broth, milk, soup, poultry seasoning and thyme. Slowly whisk into butter/onions; bring to a boil. Reduce heat and simmer until thickened, stirring often.
5
Stir in the potatoes, mixed vegetables and chopped chicken. (I like to use a deboned Rotisserie chicken.)
Salt and pepper, to taste.
6
Preheat the oven as directed on the package of refrigerated pie crusts. Lay the pie crusts out on baking sheets and bake until browned. When the crust is cooled, break into pieces.
7
Ladle the soup into bowls and serve with crumbled pie crust over the top.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #creamy, #vegetables