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Chicken Pot Pie Soup with Pie Crust Croutons
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
servings
Ingredients
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
1/8
tsp.
poultry seasoning
2
cups
milk
salt and pepper to taste
Pie Crust Croutons
2
prepared pie crusts
1
Tbs.
butter
poultry seasoning
optional
Instructions
Melt butter in large pot over medium heat. Add onion and cook till soft.
Whisk in flour and cook 1 minute.
Whisk in one carton of College Inn broth and stir until smooth.
Add potatoes, carrots and celery and the second carton of broth.
Bring to a boil over medium heat and cook about 30 minutes or until the potatoes are tender.
Add peas, chicken, milk, salt and pepper and cook another 15-30 minutes, being careful not to let the soup boil.
Pie Crust Croutons
Unroll pie crusts on two baking sheets.
Cut crusts in 2 inch squares, or use a small circle cutter.
Brush with melted butter and sprinkle with a dash of poultry seasoning if desired.
Bake at 450 degrees 7-10 minutes.