Name: Chicken Pot Pie Soup
Yield: 4
Ingredients: 1 refrigerated pie dough -; Egg wash -; 1/4 c. freshly grated Parmesan -; 2 tbsp. butter -; 1 onion, chopped -; 2 carrots, peeled and chopped into 1/2" coins -; 2 stalks celery, chopped -; 2 cloves garlic, minced -; 2 tbsp. all-purpose flour -; 1 c. water -; 4 c. low-sodium chicken broth -; 1 c. whole milk -; 4 medium Yukon gold potatoes, chopped -; Kosher salt -; Freshly ground black pepper -; 1/2 tsp. sweet paprika -; 1 c. corn -; 1 c. chopped green beans -; 1 1/2 c. frozen peas, defrosted -; 1 1/2 c. shredded rotisserie chicken -; 2 tbsp. chopped fresh parsley -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chicken Pot Pie Soup

1. 1 refrigerated pie dough -

2. Egg wash -

3. 1/4 c. freshly grated Parmesan -

4. 2 tbsp. butter -

5. 1 onion, chopped -

6. 2 carrots, peeled and chopped into 1/2" coins -

7. 2 stalks celery, chopped -

8. 2 cloves garlic, minced -

9. 2 tbsp. all-purpose flour -

10. 1 c. water -

11. 4 c. low-sodium chicken broth -

12. 1 c. whole milk -

13. 4 medium Yukon gold potatoes, chopped -

14. Kosher salt -

15. Freshly ground black pepper -

16. 1/2 tsp. sweet paprika -

17. 1 c. corn -

18. 1 c. chopped green beans -

19. 1 1/2 c. frozen peas, defrosted -

20. 1 1/2 c. shredded rotisserie chicken -

21. 2 tbsp. chopped fresh parsley -

How to cook deliciously - Chicken Pot Pie Soup

1. Stage

Preheat oven to 425°. Line a large baking sheet with parchment paper. Roll out pie dough to a ⅛” thickness. Brush with egg wash and bake until golden, about 15 minutes. Let cool then break into pieces.

2. Stage

In a large Dutch oven over medium heat, melt butter. Add onion, carrots, and celery and cook until the vegetables are tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Stir in flour, and cook until the flour is golden, about 30 seconds.

3. Stage

Add the water, broth, milk, and potatoes. Bring to simmer, then reduce heat to simmer gently until the potatoes are tender, about 15 to 20 minutes. Season soup with salt, pepper, and paprika. Stir in corn, green beans, peas, and chicken. Cook until the peas and green beans are tender and the chicken is warmed through.

4. Stage

Garnish soup with parsley and serve with pie crust dippers.