Chicken Potpie Soup


There is something so comforting about eating a nice warm bowl of soup on a cold winter night! We love soup in this house and could eat it all of the time. When I saw this recipe in the December 2012 issue of the Food Network Magazine, I knew I had to try it. We were not disappointed, the kids loved that the pie dough was dunkable. This soup was hearty and delicious and tasted just like Chicken Potpie (but not as thick and creamy so it’s probably healthier)! I made some small changes, I used fresh carrots instead of frozen and added some corn because my kiddos love corn. Other than that here is the recipe:

  • 1 disk refrigerated pie dough
  • Freshly ground pepper
  • 1/2 teaspoon plus a pinch of poultry seasoning (I did not have this so I didn’t use)
  • 2 Tablespoons unsalted butter
  • 1 pound skinless, boneless chicken breasts, cut into 1/2″ pieces
  • Kosher salt
  • 2 stalks celery, chopped (I’m not a big fan of celery so I did not use any)
  • 1 medium onion, chopped
  • 1/4 cup flour
  • 4 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 (I used 2 fresh carrots, a cup of frozen peas and a cup of frozen corn)
  1. Preheat the oven to 425 degrees. 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.
  2. 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.
  3. Add the celery (if using), onion, fresh carrots (if using fresh instead of frozen), flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 1 cup 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 (If using frozen carrots), corn and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. You can add a little more seasoning to taste here if you would like. Divide among bowls and top with the crust.