Chicken Pot Pie Soup
Chicken Pot Pie Soup is a quick and easy dinner with all the flavors of a traditional chicken pot pie. This soup is so creamy and delicious. It is the perfect use for a store bought rotisserie chicken or leftover chicken.
Chicken Pot Pie is one of my favorite meals, but it can be time consuming. Chicken Pot Pie Soup has all the flavors of a traditional chicken pot pie in a fraction of the time. In this recipe, I start with making a traditional chicken pot pie gravy and adding rotisserie chicken and frozen shredded hash brown potatoes to cut the cooking time way down. I also use store bought pie crust for the perfect buttery and crunchy soup topping.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine: american
Servings: 6
Ingredients
- 2 tablespoons of butter
- 1 medium onion diced
- 2 stalks of celery diced
- 1 large carrot diced
- 2 tablespoons of flour
- 6 cups of chicken stock - plus additional to thin if soup is very thick
- 4 cups of frozen shredded potatoes used for hash browns
- 4 cups of cooked diced or shredded chicken
- 1/2 cup of heavy cream
- 1 cup of frozen peas
- 2 Frozen pie shells
Instructions
1. Bake pie shells according to package instructions. Once cooled, break into bite size pieces to sprinkle on top of soup.
2. In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened.
3. Sprinkle in flour and cook about one minute more.
4. add chicken stock and increase heat to medium high.
5. Once chicken stock begins to simmer, add hash browns and let simmer for about 15 minutes, or until potatoes begin to break down and thicken soup.
6. add chicken and let simmer until heated through, then add heavy cream and frozen peas and let simmer about ...???
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