Chicken Potpie Soup (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
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.
2. 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.
3. 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.
4. Per serving: Calories 707; Fat 29 g (Saturated 15 g); Cholesterol 132 mg; Sodium 965 mg; Carbohydrate 69 g; Fiber 5 g; Protein 41 g
5. Photograph by Christopher Testani
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