Chicken Potpie Soup
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 707
- Total Fat
- 29 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 132 milligrams
- Sodium
- 965 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 5 grams
- Protein
- 41 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.