Chicken Pot Pie Soup
August 8, 2024 • 0 comments
Yield: 8 servings |
Prep time: 1.5 hours |
Total time: 2 hours (less if not using whole chicken)
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 lb) Package of Frozen Mixed Veggies
- (2) Medium Potatoes
- (4 cups) Chicken Stock
- (1) Refrigerated Pie Crust
- (1) Medium onion
- (4-5 stalks) Celery
- (1 cup) Heavy Cream
- (4 Tbsp) Butter
- (2-3 lbs) Shredded Chicken
- (1/4 cup) Flour
- (to taste) Salt & Pepper
Directions
- Thaw chicken, cover in large soup pot with water (add 1-2 Tbsp of salt and bring to boil), boil on high for 1 to 1.5 hours until water is reduced by half and chicken pulls apart easily. If using chicken breasts, cook in boiling water for 25-30 minutes until done. (Add packaged chicken stock if using chicken breasts instead of whole chicken.)
- Turn off heat and use tongs to pull chicken out of the pot, lay on a cutting board to cool for 15-20 minutes. Pull (or cut) the meat off the chicken.
- In separate pan, melt butter, add (thawed) frozen veggies, onion, celery. Sweat for 5 minutes, add ¼ cup of flour, stir for 1-2 minutes. Remove from heat, add to soup pot.
- Add pulled chicken, potatoes to pot, salt, and pepper. Simmer on Medium-low for 20 minutes until potatoes are soft. Add heavy cream and stir to incorporate.
- Follow package instructions to cook pie crust. Crumble, and add pie crust as a garnish, serve, and enjoy!
