Chicken Pot Pie Soup Recipe
All the flavors of chicken pot pie in a tasty soup, garnished with pie crust strips.
Equipment
Ingredients
- 1 uncooked pie crust homemade or store bought
- 1 rotisserie chicken shredded (or 3 chicken breasts)
- 1 ½ Tbsp butter
- 1 small onion diced
- 3 celery stalks sliced
- 3 large carrots diced
- 3 potatoes diced
- 2 cups water
- 2 tsp chicken base or bouillon
- ½ tsp dried parsley
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 bay leaf
- ¾ tsp salt
- ½ tsp pepper
- ¼ cup butter
- 6 Tbsp flour
- 2 ½ cups milk
- ½ cup cream
- 1 ½ cups frozen peas
Instructions
- Melt 1 1/2 Tbsp butter in a large soup pot over medium heat. Add diced onions and cook for 4-5 minutes, or till onion is tender. Add celery, carrots, potatoes, water, chicken base, seasonings, and salt and pepper. Simmer till vegetables are tender, about 15 minutes.
- Meanwhile, roll out pie crust and cut into strips. Place on a large cookie sheet and bake at 425° for 10-12 minutes or till lightly browned and crispy. Set aside.
- In a medium sized saucepan, melt the 1/4 cup butter over medium heat. Whisk in the flour, then the milk and cream. Cook and stir till mixture bubbles and thickens. Let boil at least one minute, stirring constantly. Add to the vegetables and broth.
- Stir in the shredded chicken and frozen peas. Heat through and serve with pie crust strips.
Nutrition
Serving: 1gCalories: 357kcalCarbohydrates: 32gProtein: 15gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 64mgSodium: 527mgFiber: 4gSugar: 4g
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