This hearty chicken pot pie soup has all the flavors of chicken pot pie but is way easier to make in soup form! The pie crust crackers are a great addition but can be skipped for a faster meal.
2cupsof frozen mixed vegetablesgreen beans, carrots, peas and corn
3/4cupheavy cream
4cupscooked chicken diced
Instructions
Preheat the oven to 425 °F.
Unroll the pie dough onto a baking sheet. Brush the dough with the melted butter.
Sprinkle lightly with the poultry seasoning, then salt and pepper.
Cut the crust into triangles or shapes as desired, Bake until puffed and golden, about 10 minutes. Remove and cool on the sheet.
Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion and celery. Cook until they are soft.
Add in the garlic and sauté until browned and fragrant, around 2 minutes. Sprinkle the poultry seasoning and the flour over top of the vegetables, and stir, letting the flour lightly brown and cook.
Slowly stir in the broth, stirring to combine.
Add in the potatoes. Reduce the heat to medium and simmer, partially covered, for 10 minutes.
Add in the frozen vegetable mix and heavy cream, and continue to simmer until all of the vegetables are tender.
Add the chicken to the pot and simmer until heated through, about 1 minute.