Chicken Pot Pie Soup (with Pie Crust Croutons)
Chicken Pot Pie Soup
All the goodness of chicken pot pie with half the work.
Servings: 6
Calories: 288kcal
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast diced
- 2 tsp no salt seasoning
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- ½ onion diced
- 1 clove garlic minced
- 4 stalks celery diced
- 2 medium carrots diced
- 4 tbsp butter
- ¼ cup all purpose flour
- 4 cups chicken broth
- 1½ cups green peas
- ½ cup heavy cream
- 1 roll pre-made pie dough
Instructions
- In a soup pot over medium heat, sautee chicken in olive oil. Season with salt, no salt seasoning, onion powder, garlic powder, paprika, and black pepper. Once cooked, remove from pot and set aside in a bowl.
- In the same pot add diced onion and cook for one minute. Add minced garlic and cook for an additional minute. Then add in diced celery and carrot and cook for 5 minutes. Remove from soup pot and add to the same bowl as the chicken.
- Add butter to the soup pot and melt. Stir in flour and whisk for 2 minutes until raw flour taste has cooked out. Slowly pour in chicken broth until thick. Add back cooked vegetables and simmer for 30 minutes.
- Preheat oven to 425°.
- For pie crust "croutons", unroll the pre made pie dough on a parchment lined baking sheet and using a pizza cutter, cut the dough into ½ inch squares. Bake for 12-15 minutes until golden brown. Using a spatula, separate cooked "croutons" and let cool while you finish the soup.
- Add peas to the soup and cook for 10 minutes. Stir in heavy cream and turn off heat.
- Serve in bowls with desired amount of pie crust "croutons".
Nutrition
Calories: 288kcal | Carbohydrates: 16g | Protein: 20g | Fat: 16g