Chicken Pot Pie Soup

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Chicken Pot Pie Soup

Chicken Pot Pie Soup
1 tbsp. butter
1 medium onion, peeled and chopped
1 (6- oz.) package sliced baby bella mushrooms
2 stalks celery, chopped
1 cup sliced carrots
1/2 cup frozen corn
1 tsp. thyme
1 (32- oz.) container chicken stock
2 (10.5- oz.) cans chicken gravy
2 cups shredded rotisserie chicken
1/2 sheet refrigerated pie crust
Freshly ground pepper to taste

Prep: 20 minutes, Cook: 60 minutes, Serves: 6

1. Melt butter in a large pot. Add onion; cook and stir over medium heat for 10 minutes. Add mushrooms, celery, carrots, corn and thyme and cook for 10 minutes more. Stir in stock and gravy. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Stir in chicken and simmer, uncovered, for 10 minutes more.

2. While soup is cooking, preheat oven to 450°F. Cut pie dough into circles and bake on a small baking sheet for 5 to 7 minutes or until golden brown.

3. Season soup to taste with pepper; ladle into bowls and sprinkle with pie crust squares.

Nutritional Information:
330 calories, 17 g protein, 19 g total fat (6 g sat., 0 g trans), 24 g carbohydrate, 3 g fiber, 6 g sugar, 50 mg cholesterol, 1060 mg sodium, 8 points


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