Chicken Potpie Soup

By charlotteh371

Ingredients

• 1 1
• disk refrigerated pie dough
• Freshly ground pepper
• 1/2 1/2
• teaspoon plus a pinch of poultry seasoning
• 2 2
• tablespoons unsalted butter
• 1 1
• pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
• Kosher salt
• 2 2
• stalks celery, chopped
• 1 1
• medium onion, chopped
• 1/4 1/4
• cup all-purpose flour
• 3 3
• cups low-sodium chicken broth
• 1 1
• cup half-and-half
• 3 3
• medium Yukon gold potatoes, chopped
• 1 1
• 10-ounce package frozen mixed peas and carrots

Preparation

Step 1

Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.

Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and ½ teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl.

Add the celery, onion, flour, ½ teaspoon salt and the remaining ½ teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, 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. Divide among bowls and top with the crust.