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Creamy Chicken Pot Pie Soup with Dippers

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"As I wrote in Comfort Foods That Take You Home, my mom always kept individual chicken pot pies in the freezer so we could have a hot meal when she worked late. Here's a spin on that childhood favorite—a quick, velvety soup with pieces of rotisserie chicken and plenty of frozen vegetables. Since there's no pastry 'lid,' make dippers from refrigerated pie crust to serve with this brothy soup."

List of Ingredients

â—¦ 1 refrigerated pie crust, at room temperature
â—¦ 1 large egg, beaten
â—¦ ¼ teaspoon plus ½ teaspoon freshly ground black pepper
â—¦ 2 teaspoons dried parsley flakes
â—¦ 2 tablespoons vegetable oil
â—¦ 1 10-ounce package mirepoix (diced celery, onions, and carrots)
â—¦ 1 32-ounce box low-sodium chicken broth
â—¦ 2 cups shredded rotisserie chicken meat
â—¦ 1 ½ cups frozen peas and carrots
â—¦ 1 14.75-ounce can cream cream of chicken soup


Recipe

Heat the oven to 400° F. Line a sheet pan with parchment paper.

Unroll the pie crust on a flat surface. Using a knife or pizza wheel, cut the dough into 16 equal-size triangles. Brush the triangles with the beaten egg. Evenly sprinkle the ¼ teaspoon black pepper and parsley flakes on top. Place the triangles on the prepared pan. Bake until golden brown, 8 to 10 minutes. Cool on a wire rack. These can be made ahead and stored in an airtight container for up to 2 days.

Heat the oil in a pot over medium-high heat. Add the mirepoix and cook until the onions are softened, about 5 minutes. Stir in the broth, chicken, peas and carrots, and the remaining ½ teaspoon pepper. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables are tender, about 15 minutes. Stir in the cream of chicken soup and cook until heated through, 2 to 3 minutes. Ladle into bowls and accompany with the dippers.

Makes 4 to 6 servings