Chicken Pot Pie Soup

Rating: 5
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings
All the reasons we love chicken pot pie for are found in this very same comforting soup even the pie crust!
Ingredients
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • coarse salt and fresh ground black pepper
  • 4 tablespoons butter, divided
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme, crushed between fingertips
  • 3 medium carrots, cut into coins
  • 3 medium-ish Yukon gold potatoes, peeled and cubed
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3/4 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • 1 cup heavy cream (light is ok)
    pie crust triangles:
  • 1 pie crust (I like this one)
  • 1 tablespoon melted butter
  • 2 - 3 tablespoons shredded Parmesan cheese, plus more for serving
  • fresh ground black pepper


Instructions
  1. Season the chicken well with salt and pepper. Heat 2 tablespoons butter in a large soup or stock pot over medium heat. Add chicken, brown on all sides and cook through. Remove to a platter and set aside.
  2. Turn the heat down to medium-low and add the remaining 2 tablespoons of butter to the pot along with the onion, celery, thyme and a dash of salt and pepper. Cook 5 minutes, stirring often, add garlic and cook until fragrant.
  3. Add carrots, potatoes, the cooked chicken and the flour. Toss well and cook 2 minutes, stirring often.
  4. Stir in the chicken broth, frozen peas and parsley. Season well with salt and pepper. Bring to a simmer and cook 20 minutes. Taste and add additional salt and pepper if needed. Stir in heavy cream, bring back up to a simmer and cook 5-10 more minutes.
  5. Meanwhile preheat oven to 425 degrees F. Roll the pie crust out to an 8 or 9-inch round and place on a large, parchment lined baking sheet.
  6. Brush with melted butter and sprinkle with Parmesan and pepper. Bake 10-12 minutes or until golden brown. Cut into 8 triangles.
  7. Serve the soup with extra Parmesan for sprinkling over top and warm pie crust triangles.

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