Chicken Pot Pie Soup

This is one of the best soup recipes I have ever made.  EVER.  Try it.  You will thank me.

I'm normally disgusted by anything crumbled up in my soup.  But the pie crust stands up to the broth and really makes this soup taste like a pot pie.  Even still, I only crumble a little bit at a time, just in case. :-)

This recipe comes from the December 2012 issue of Food Network Magazine.  Their recipes are often complicated, but this one is simple and yummy!  There's a fair amount of chopping, but that's never really bothered me.

Chicken Pot Pie Soup

1 disk refrigerated pie dough
freshly ground pepper
1/2 tsp plus a pinch of poultry seasoning
2 Tbsp unsalted butter
1 pound skinless, boneless chicken breast, cut into 1/2 inch pieces
salt
2 stalks celery, chopped
1 medium onion, chopped
1/4 cup flour
3 cups low-sodium chicken broth (I usually buy regular)
1 cup half-and-half
3 medium Yukon gold potatoes, chopped
1 10-oz package frozen peas and carrots

1.  Preheat the oven to 425.  Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch (I used a little more than that!) of poultry seasoning.  Cut into wedges.  Bake until puffed and golden, about 10 minutes (mine were better at around 8 minutes).

2.  Meanwhile, melt the butter in a large pot over medium-high heat.  Add the chicken and 1/2 tsp salt and cook, undisturbed (this makes the chicken golden on the outside), 2 minutes, then cook, stirring, 1 more minute.  Transfer to a bowl.

3.  Add the celery, onion, flour, 1/2 tsp salt, and the remaining 1/2 tsp poultry seasoning to the pot and cook, stirring, 1 minute.  Stir in 2 cups water, the broth, the 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 and simmer until the vegetables are tender, about 6 minutes.  Return the chicken to the pot and simmer until cooked through, about 1 minute.  Serve with the crust wedges.

Serves 4