Chicken Potpie Soup

Name: Chicken Potpie Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 stalks celery, chopped; 59 milliliters all-purpose flour; 237 milliliters half-and-half; 4 servings Kosher salt; 710 milliliters low-sodium chicken broth; 1 medium onion, chopped; 283 grams package frozen mixed peas and carrots; 4 servings Freshly ground pepper; 1 disk refrigerated pie dough; 454 grams skinless, boneless chicken breasts, cut into 1/2-inch pieces; 2 Tbsps unsalted butter; 3 mediums Yukon gold potatoes, chopped

You can never have too many main course recipes, so give Chicken Potpie Soup a try. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 635 calories, 39g of protein, and 28g of fat. If you have celery, flour, onion, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is perfect for Autumn.

Instructions

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.

Ingredients you will need

Poultry Seasoning

Pie Dough

Pepper

Equipment you will use

Baking Sheet

Oven

Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Oven

Pot

Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute.

Ingredients you will need

Whole Chicken

Salt

Transfer to a bowl.

Equipment you will use

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.

Ingredients you will need

Poultry Seasoning

Potato

Celery

Broth

All Purpose Flour

Onion

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Peas And Carrots