Chicken Pot Pie Soup
Chicken Pot Pie Soup
Servings 6
Ingredients
- 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
- 2 Frozen pie shells
Instructions
- 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 break down 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.