Chicken Pot Pie Soup
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- coarse salt and fresh ground black pepper
- 4 tablespoons butter, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme, crushed between fingertips
- 3 medium carrots, cut into coins
- 3 medium-ish Yukon gold potatoes, peeled and cubed
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 3/4 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 cup heavy cream (light is ok)
- 1 pie crust
- 1 tablespoon melted butter
- 2 - 3 tablespoons shredded Parmesan cheese, plus more for serving
- fresh ground black pepper
- Produce
- Carrots, medium (3)
- Celery (2 stalks)
- Garlic (2 cloves)
- Ish yukon gold potatoes, medium (3)
- Onion, small (1)
- Parsley, fresh (2 tablespoons)
- Peas, frozen (3/4 cup)
- Thyme, dried (1/2 teaspoon)
- Meat
- Chicken breasts, skinless boneless (1 pound)
- Canned Goods
- Chicken broth, low-sodium (4 cups)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Black pepper, fresh ground (1)
- Salt and fresh ground black pepper, coarse (1)
- Bread & Baked Goods
- Pie crust (1)
- Dairy
- Butter (5 tablespoons)
- Heavy cream (1 cup)
- Parmesan cheese (2 tablespoons)
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Published December 11, 2012 (2 months ago).
94 people saved this recipe.
