Chicken Potpie Soup

This. Is. Fabulous. 

I found this recipe in the December issue of Food Network Magazine, but apparently it's pretty popular today on other food blogs. I guess we all had a soup craving last night! 

This soup is almost like a cross between a bisque or chowder and a soup because it's slightly creamy, but still has a "soupy-texture." Either way, it's delicious and it doesn't take that much time to make! 

Instead of using raw chicken, I used some leftover chicken breasts that were already cooked, so it cut down on the cooking time by probably 5-10 minutes. I also only had a bag of frozen peas and fresh carrots, so I simply diced my raw carrots and partially cooked them in the microwave. I think the only thing that it changed was making the soup even better! 

Oh, and here's a bonus for you gluten-free'ers - you can easily substitute the 1/4 cup of flour with brown rice or almond flour and it still tastes incredible! 

In the FN recipe, the soup is paired with pie dough wedges, but I made cornbread with ours. So it's easily interchangeable and, have I mentioned? So, so good! Make it tonight!!

Happy eating, 
~HB~

Chicken Potpie Soup (adapted from Food Network Magazine, December 2012 issue)
1 disk refrigerated Pie Dough
Freshly ground Black Pepper
1/2 tsp. plus a pinch of Poultry Seasoning
2 T. Unsalted Butter
1 lb. skinless, boneless Chicken Breasts, cut into 1/2-inch pieces
Kosher Salt
2 stalks Celery, chopped
1 medium Onion, chopped
1/4 C. all-purpose Flour
2 C. Water
3 C. low-sodium Chicken Broth
1 cup Half-and-Half
3 medium Yukon Gold Potatoes, chopped
1 (10 oz.) package frozen mixed Peas and Carrots

Preheat oven to 425 degrees. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.
Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, for 2 minutes, then cook, stirring, for 1 more minute.

Transfer to a bowl. Add the celery, onion, flour, 1/2 tsp. salt, and remaining 1/2 tsp. poultry seasoning to the pot and cook, stirring, for 1 minute. 

Stir in 2 cups of water, the broth, half-and-half, and potatoes; cover and bring to a simmer. 

Reduce heat to medium and simmer, partially covered, for 10 minutes.
Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes.

Return the chicken to the pot and simmer until cooked through, about 1 minute. 

Divide among bowls and top with the crust.                    Serves 4