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Chicken Pot Pie Soup

Ingredients

  • 2 tablespoons butter
  • 1/2 medium onion diced
  • 2 stalks celery diced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons poultry seasoning
  • 4 cups chicken broth divided
  • 3 tablespoons cornstarch
  • 1 cup Half & Half
  • 3 cups diced chicken cooked
  • 1 cup frozen peas or veggie of your choice
  • 1 pie crust

Instructions

  1. Heat the butter in a large pot until melted. Add the onions and celery and cook until soft, 2-3 minutes. Stir in the salt, pepper, and poultry seasoning.
  2. Pour 3 cups of the broth into the veggies.
  3. Whisk together the remaining 1 cup of broth with the cornstarch. Stir into the veggie mixture along with the half & half, chicken, and veggies. Bring to a simmer and cook 20 minutes.
  4. Meanwhile, preheat your oven to 425 degrees. Lay your pie crust on a parchment lined baking tray. Sprinkle with salt and bake 10 minutes. Break into pieces and serve with the soup.