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Chicken Pot Pie Soup with Pie Crust Croutons

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 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.