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Chicken Pot Pie Soup

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Chicken Pot Pie Soup
2010-12-08 Main Dish
4.8 42

Everything you love about chicken pot pie in a soup form, conveniently made with a rotisserie chicken.

  • Servings: 4


4 Tbsp Butter, divided
1 Large Onion, chopped
2 stalks Celery, sliced
4 Carrots, peeled and sliced
Salt & Pepper, to taste
4 cloves Garlic, finely minced
8 Baby Yukon Potatoes, halved
1 cup Fresh Corn
2 Tbsp Poultry Seasoning
1 Tbsp Dried Sage
2 Bay Leaves
2 Tbsp Flour
6 cups Chicken Stock
1 Rotisserie Chicken; Skinned, boned and shredded
1 pkg Refrigerated Pie Dough
1 cup Heavy Cream


Preheat oven to 350 degrees. Melt 2 Tablespoons of the butter in a large stock pot over medium high heat. Add onion, celery, and carrots; season with salt and pepper to taste. Cook, stirring frequently, until vegetables are softened, about 10 minutes. Add garlic and potatoes; cook 5 minutes longer. Stir in corn, poultry seasoning, sage, and bay leaves. Taste to adjust seasoning with salt and pepper. Cook, stirring often, for 2 minutes. Whisk flour into a small amount of stock to blend. Add blended mixture and rest of stock to pot along with shredded chicken. Reduce heat to low and cook until all vegetables are completely softened, about 20 minutes; remove bay leaves. Meanwhile, place pie crusts on a baking sheet. Melt remaining 2 Tablespoons butter and brush over the crusts. Sprinkle crusts with salt and pepper. Bake for 10 minutes or until browned. Remove from oven and cool, then break into pieces. When vegetables in soup are softened, add the heavy cream and simmer about 5 minutes or until heated through. Serve in a bowl with chunks of pie dough on top.