Chicken Potpie Soup

• 1 disk refrigerated pie dough
• Freshly ground pepper
• 1/2 teaspoon plus a pinch of poultry seasoning
• 2 tablespoons unsalted butter
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
• Kosher salt
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup half-and-half
• 3 medium Yukon gold potatoes, chopped
• 1 10 -ounce package frozen mixed peas and carrots

1. Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters.
2. Bake until puffed and golden, about 10 minutes.
3. Meanwhile, melt the butter in a large pot over medium-high heat.
4. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute.
5. Transfer to a bowl.
6. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute.
7. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer.
8. Reduce the heat to medium and simmer, partially covered, 10 minutes.
9. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes.
10. Return the chicken to the pot and simmer until cooked through, about 1 minute.
11. Divide among bowls and top with the crust.
12. Per serving: Calories 707; Fat 29 g (Saturated 15 g); Cholesterol 132 mg; Sodium 965 mg; Carbohydrate 69 g; Fiber 5 g; Protein 41 g
13. Photograph by Christopher Testani

freshly ground pepper, poultry seasoning, unsalted butter, skinless, kosher salt, stalks celery, onion, allpurpose, lowsodium, gold potatoes, carrots

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-potpie-soup-recipe.html (may not work)