chicken pot pie soup
(1 rating)
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My family & friends LOVE this soup! Just good old "comfort food"! Instead of crackers, bake several ready-made pie crusts until browned. Sprinkle crumbled pie crusts over soup when serving. It gives it a true "pot pie" taste.
(1 rating)
yield
12 serving(s)
method
Bake
Ingredients For chicken pot pie soup
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3 lgpotatoes, peeled & cubed
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1 1/2 lbmixed vegetables, frozen
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1 stickbutter
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1 mdonion, diced
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2 clovegarlic, minced
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1/2 cflour
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4 cchicken broth
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3 cmilk
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2 cancream of chicken soup
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1 tsppoultry seasoning
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1 tspdried thyme
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4 cchicken, cooked & chopped
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4refrigerated pie crusts
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salt & pepper, to taste
How To Make chicken pot pie soup
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1Place cubed potatoes & mixed vegetables in a pot, add water and cook 15 minutes until potatoes are tender. Drain and set vegetables aside.
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2In a large pot, melt butter; add onion and garlic. Saute until onions are tender.
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3Sprinkle flour over butter/onions; stir and cook for 2 minutes.
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4Whisk together, chicken broth, milk, soup, poultry seasoning and thyme. Slowly whisk into butter/onions; bring to a boil. Reduce heat and simmer until thickened, stirring often.
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5Stir in the potatoes, mixed vegetables and chopped chicken. (I like to use a deboned Rotisserie chicken.) Salt and pepper, to taste.
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6Preheat the oven as directed on the package of refrigerated pie crusts. Lay the pie crusts out on baking sheets and bake until browned. When the crust is cooled, break into pieces.
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7Ladle the soup into bowls and serve with crumbled pie crust over the top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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