Chicken Pot Pie Soup
This recipe for Chicken Pot Pie Soup is a update on a classic comfort food that you will love.
Equipment
- Le Creuset Dutch Oven
- Lodge Dutch Oven
- Cuisinart Dutch Oven
- Chef's Knife
Ingredients
- 3 Tbsp Butter
- ½ Cup Onion Diced
- ½ Cup Celery Sliced
- ½ Cup Carrots Sliced
- 3 Tbsp Flour
- 8 Cups Chicken Stock
- 2 Cups Half and Half
- ½ Tsp Sage
- Salt
- Pepper
- 1 Pound Chicken Breast Cooked, Cubed
- ½ Cup Peas
Pie Crust Croutons
- 1 Pre made Pie Crust
- 1 Egg
- Flaky Sea Salt
Instructions
- Melt butter in a large dutch oven or large pot. Add onions, celery and carrots. Cook for 5 minutes or until softened.
- Add flour and cook for 1-2 minutes more.
- Stir in chicken stock and half and half. Add cubed chicken and bring pot to a simmer. Add sage and salt and pepper to taste. Cook for 20 minutes.
- While soup is cooking, prepare pie crust. Cut into small squares, place on a baking sheet, brush with egg wash and top with finishing salt. Bake as per directions for frozen crust.
- Add peas to soup and cook for 2-3 minutes before serving. Serve soup with croutons and enjoy!
Notes
Does this recipe look familiar? It first appeared on my other site, The Brooklyn Cook
Nutrition
Calories: 531kcalCarbohydrates: 36gProtein: 31gFat: 29gSaturated Fat: 13gCholesterol: 130mgSodium: 770mgPotassium: 863mgFiber: 2gSugar: 7gVitamin A: 2445IUVitamin C: 9mgCalcium: 122mgIron: 2mg
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