Chicken Pot Pie Soup with Pie Crust Croutons
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 4 Tbs. butter
  • 1 medium onion, diced
  • 4 Tbs. flour
  • 2 - 32 ounce cartons College Inn Chicken Broth
  • 5 potatoes, peeled and cubed
  • 4 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 cup frozen peas
  • 3 cups cooked chicken
  • ⅛ tsp. poultry seasoning
  • 2 cups milk
  • salt and pepper to taste
Pie Crust Croutons
  • 2 prepared pie crusts
  • 1 Tbs. butter
  • poultry seasoning, optional
  1. Melt butter in large pot over medium heat. Add onion and cook till soft.
  2. Whisk in flour and cook 1 minute.
  3. Whisk in one carton of College Inn broth and stir until smooth.
  4. Add potatoes, carrots and celery and the second carton of broth.
  5. Bring to a boil over medium heat and cook about 30 minutes or until the potatoes are tender.
  6. Add peas, chicken, milk, salt and pepper and cook another 15-30 minutes, being careful not to let the soup boil.
Pie Crust Croutons
  1. Unroll pie crusts on two baking sheets.
  2. Cut crusts in 2 inch squares, or use a small circle cutter.
  3. Brush with melted butter and sprinkle with a dash of poultry seasoning if desired.
  4. Bake at 450 degrees 7-10 minutes.
Recipe by Eat at Home at