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Chicken Potpie Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.

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