Chicken Pot Pie Soup


I have a favorite recipe for chicken pot pie and I found a new recipe for Chicken Pot Pie Soup.  So, I spent the afternoon combining the two and then adjusting as I was cooking dinner.  It was a fun experiment and turned out really tasty.  As with all soups, I am willing to bet this is fabulous the second day for leftovers.

Chicken Pot Pie Soup

My mother-in-law taught me to use celery leaves from the center of the celery bunch to flavor soups, stuffing, and gravy.  It was a delicious addition here.  I also think these leaves smell really good.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

4 boneless skinless chicken breasts, cut in 1 inch pieces

¼ cup butter

4 stalks celery, chopped

½ yellow onion, chopped

2 tablespoon celery leaves, chopped

2 garlic cloves, minced

2 teaspoon poultry seasoing

½ teaspoon salt

½ teaspoon pepper

½ cup flour

2 cups water

4 cans chicken broth

2 cups half and half

2 cups yukon gold potatoes, diced

25 oz mixed vegetables, frozen (carrots, peas, green beans, corn)

salt and pepper to taste

1. In a large soup pot, melt butter and saute chicken until no longer pink.  Use slotted spoon to remove chicken to a bowl to set aside, leaving juices in pot.

2. Add onion, celery, garlic, celery leaves, poultry seasoning, ½ teaspoon salt, ½ teaspoon pepper, and flour.  Stir while it thickens to a roux and let cook for 2 minutes.

3. Add water, broth, half and half, and potatoes.  Let simmer on low 20 minutes

4. Add chicken back in along with frozen veggies.  Salt and pepper to taste and let simmer another 15-20 minutes.

5. Serve with pie crust wedges (recipe following)


Pie Crust Wedges

1 package pie crust (refrigerated)

½ teaspoon poultry seasoning

1. Preheat oven to 425 degrees

2. Roll out pie crusts (2 of them) and sprinkle each crust with ¼ teaspoon poultry seasoning, spread with fingers.  Cut each crust in to 8 wedges.

3. Bake on ungreased cookie sheet 9-11 minutes until golden and puffy.

Liked my Chicken Pot Pie Soup? Try the Creamy Chicken Soup

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One Comment

  1. This sounds absolutely delicious! I love pot pies, but can't get down too many thick textures due to a gastric bypass I had years ago. Soups work better for me. Thank you for this recipe!

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