Chicken Pot Pie Soup, a quick 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 left over chicken. In this recipe, I use frozen shredded potatoes for hash browns instead of whole potatoes to cut the cooking time way down. Chicken Pot Pie Soup comes together in a snap!
- 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
- ½ cup of heavy cream
- 1 cup of frozen peas
- Frozen pie shells
- Bake pie shells according to package instructions, once cooled break into bite size pieces to sprinkle on top of soup.
- In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened.
- Sprinkle in flour and cook about one minute more.
- Add chicken stock and increase heat to medium high.
- Once chicken stock begins to simmer, add hash browns and let simmer for about 15 minutes, or until potatoes begin to breakdown and thicken soup.
- Add chicken and let simmer until heated through, then add heavy cream and frozen peas and let simmer about 5 more minutes.
- Add salt and pepper to taste, and adjust consistency of soup with additional chicken stock if needed.
- Sprinkle with flat leaf parsley and serve with pie shell pieces.
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