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
- 1/2 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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