chicken pot pie soup
(1 RATING)
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.
No Image
prep time
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 3 large potatoes, peeled & cubed
- 1 1/2 pounds mixed vegetables, frozen
- 1 stick butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup flour
- 4 cups chicken broth
- 3 cups milk
- 2 cans cream of chicken soup
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 4 cups chicken, cooked & chopped
- 4 - refrigerated pie crusts
- - salt & pepper, to taste
How To Make chicken pot pie soup
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Step 1Place cubed potatoes & mixed vegetables in a pot, add water and cook 15 minutes until potatoes are tender. Drain and set vegetables aside.
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Step 2In a large pot, melt butter; add onion and garlic. Saute until onions are tender.
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Step 3Sprinkle flour over butter/onions; stir and cook for 2 minutes.
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Step 4Whisk 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.
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Step 5Stir in the potatoes, mixed vegetables and chopped chicken. (I like to use a deboned Rotisserie chicken.) Salt and pepper, to taste.
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Step 6Preheat 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.
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Step 7Ladle the soup into bowls and serve with crumbled pie crust over the top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Keyword:
#creamy
Keyword:
#vegetables
Ingredient:
Chicken
Method:
Bake
Culture:
Southern
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