Chicken Potpie Soup

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
  • Kosher salt
  • 2 stalks celery, chopped
  • 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
Directions

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 quarters. 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 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 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.

Per serving: Calories 707; Fat 29 g (Saturated 15 g); Cholesterol 132 mg; Sodium 965 mg; Carbohydrate 69 g; Fiber 5 g; Protein 41 g

Photograph by Christopher Testani


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    This recipe is featured in:

    Easy One-Pot Meals