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Chicken Pot Pie Soup

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Keyword: chicken soup

Ingredients

  • 1 tsp oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 4 cup chicken stock
  • 2 - 3 cup potatoes, peeled and diced
  • 2 cup diced chicken
  • Fresh dill or 1/2 t. dried dill, optional
  • 3 tbsp butter or margarine
  • 3 tbsp flour
  • 1 1/2 cup milk
  • Pie crust for single-crust pie

Instructions

  • Heat oil in a large stockpot. Add onions, carrots and celery. Cook for 2 minutes. Add garlic, season to taste with salt and pepper. Cook an additional 3 minutes. Stir in chicken stock. Bring to a boil; reduce heat, cover and simmer as long as desired, but at least 5 minutes. (I had mine simmering for over an hour.)
  • Add potatoes and bring soup back to a boil. Reduce heat and boil gently until potatoes are tender. If using fresh dill, add a few sprigs in with the potatoes and then remove when the potatoes are done. Stir in chicken.
  •  In a separate pot, melt butter or margarine. Stir in flour and cook 2 minutes. Whisk in milk, bring to a boil and cook until slightly thickened. Slowly stir into soup, bring to a boil and simmer until soup is thickened to desired consistency. Stir in optional dill and season again with salt and pepper to taste.
  • While the soup simmers, roll out pie crust and cut out as many large circles as you need – one for each bowl. Then cut out additional circles or shapes to top the soup. Bake at 350 degrees for 10-15 minutes, just until lightly browned.
  • To serve, place one circle of pie crust in the bottom of each bowl. Spoon soup on top and cover with additional pie crust circles or shapes.