CHICKEN POTPIE SOUP
Makes 4 servings.
10 oz pkg frozen mixed peas and carrots
1 cup half and half
1/4 cup flour
2 stalks celery, chopped
1 pound skinless boneless chicken breasts, cut into pieces
1/2 tsp plus a pinch of poultry seasoning
1 disk pie dough
3 potatoes, chopped
3 cups chicken broth
1 onion, chopped
Salt
2 tbs unsalted butter
Black pepper
HEAT oven to 425 degrees. Unroll pie dough onto a baking sheet, sprinkle with pepper and a pinch of poultry seasoning, cut into quarters. Bake until puffed and golden 10 min. Melt butter in a pot. Add chicken and 1/2 tsp salt, cook undisturbed 2 min. then cook 1 more min. Transfer to a bowl. Add celery, onion, flour, 1/2 tsp salt and remaining poultry seasoning to pot, cook 1 min.
STIR in 2 cups water, broth, half and half and potatoes, cover bring to a simmer, simmer partially covered 10 min. Add peas and carrots, simmer until vegetables are tender. Return chicken to pot, simmer until cooked through. Divide among bowls, top with crust, then SERVE...
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