A rich, creamy soup to satisfy your pot pie cravings. Loaded with chicken, veggies, seasonings, and a creamy broth. Top with pie crust cut-outs flavored with cheese and herbs. Perfect for a fall or winter day.
Course Soups/Stews
Cuisine American
Keyword Chicken Pot Pie Soup
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 400kcal
Author pamelashank2015
Ingredients
PIE CRUST TOPPERS
1/2cupcold buttercut in small pieces
1 1/4cupsflour & 2 Tbsp to sprinkle
1/2teaspoonkosher salt
1teaspoongrated parmesan cheese
1/2teaspoonfreshchopped herb
3-4Tbspice water
1egg
1teaspoonmilk
SOUP
2Tablespoonsbutter
2Tablespoonsolive oil
1/2cuponionsdiced
2cupspotatoesdiced
1/2cupcelerydiced
1/2cupcarrotsdiced
1/4teaspoonkosher salt
1/4teaspooncoarse black pepper
1clovegarlicminced
3Tablespoonsflour
5cupschicken broth
1can10 1/2oz cream of chicken soup
3-4cupsrotissere chickencut in bite size chunks
1/2cupfrozen peas
1cupheavy cream or half-and-half
2-3Tablespoonsfresh parsleychopped
1-2drops of yellow food coloringoptional
Instructions
Prepare pie toppers first. In a small food processor, combine the butter,flour,salt,cheese,and herb. Pulse until pea sized pieces are formed. Slowly add the ice water and continue pulsing until a dough ball is formed. Flatten into a disc shape and wrap in parchment paper or saran wrap. Chill for at least 30 minutes.
In a large dutch oven, over a low heat, melt the butter and oil. Add the onions,potatoes,celery,and carrots. Saute about 6 minutes,stirring frequently. Season with salt,pepper,and garlic.
Sprinkle with flour and stir until veggies are well coated.
Add the chicken broth and bring to a boil. Lower heat to a simmer and stir in the soup.
Cook over a low heat until the potatoes become tender. Stir in the soup,chicken,peas,and heavy cream. Continue to cook over a low heat for 5-10 minutes.
Bake the pie crust toppers while soup is cooking. Preheat oven to 375 degrees F.
Roll the dough out on a lightly floured surface to 1/4 inch thickness. Cut out desired shapes with cookie cutters or metal rounds. Arrange on a parchment lined baking sheet. Whisk together the egg and milk. Brush the pie cut outs. Bake for about 15 minutes or until golden brown.
To serve the soup, garnish each bowl with a few pie toppers and fresh parsley.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.