| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 disk refrigerated pie dough
- Freshly ground pepper
- 1/2 teaspoon plus a pinch of poultry seasoning
- 2 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- Kosher salt
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 medium Yukon gold potatoes, chopped
- 1 10-ounce package frozen mixed peas and carrots
Instructions
- 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 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 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.
Nutrition Facts
| Calories | 707 |
| Total Fat | 29 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 132 milligrams |
| Sodium | 965 milligrams |
| Carbohydrates | 69 grams |
| Dietary Fiber | 5 grams |
| Protein | 41 grams |
Reviews
Tonight will be my 2nd time making this for my neighbors and myself. So quick and easy on a rainy cold day like today. It’s delicious!! I didn’t change anything and only added a few of the celery top leaves chopped and some parsley for color. It’s delicious just the way it is! My oven cooks fast so I check the pie crust earlier than 10 minutes.
Delicious! I skipped the poultry seasoning and used 5 cups of chicken stock instead of using part water. I also used heavy cream instead of half and half to make it creamier.
Great recipe. I added salt.
Super good, I edited the recipe a bit and made it in my instapot. I put everything but the half and half in and cooked 10 mins. I obviously baked the pie crust. Turned out awesome. I would suggest more salt however
Everyone loved this soup! I modified the recipe like others below. I added 4 cups of chicken broth, 1 1/2 bouillon cubes and only 3/4 cup of water.
So good and easy! Will make again!
I used this as a base to what I actually made. But that’s what recipes are for. It was fantastic!!! Great idea. Definitely needed a little more thickness, but other than that it’s great!!! Serviced with biscuits and dipped them in it. Better the next day!!!
Fun, fast, and delicious
So very good and so very easy!