Chicken Pot Pie Soup

Total Time:
1 hr 20 min
20 min
1 hr

6 to 8 servings

  • 4 medium russet potatoes, peeled and diced
  • 2 quarts water
  • 1 1/2 pounds boneless, skinless chicken breast, split
  • 1 tablespoon bouillon flavoring
  • 1/2 cup vegetable oil
  • 1/2 small white onion, diced (1/4 cup)
  • 2 stalks celery (1/2 cup), diced
  • 1/2 cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon cracked black pepper
  • 1 1/2 pounds frozen mixed vegetables
  • 1 cup heavy cream
  • Pinch sea salt
  • 1 store-bought pie crust
  • Add diced potatoes to a large bowl filled with cold water. Set aside.

  • Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.

  • In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.

  • Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

  • Preheat the oven as directed on the pie crust package.

  • Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces.

  • Ladle the soup into bowls and garnish with the pie crust.

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