Chicken Pot Pie Soup

I love it when people share recipes with me. My friend, Tami, sent this recipe to me the other day and we made it last night. It will be on the repeat list, it was a hit!

The original recipe can be found here. I had to make some changes, because I didnt have all the ingredients it called for, here is my version:Chicken Pot Pie Soup

• 3 medium russet potatoes, peeled and diced
• 1 quarts water
• 1 quart chicken broth
  
• 1/2 pound chicken
  
• 1/2 cup olive oil
• 1/2 small white onion, diced (1/4 cup)
• 3 stalks celery, diced
• 1/2 cup all-purpose flour
• 1 teaspoon cracked black pepper
• 1 cup chopped carrots
• 1 cup frozen peas
  
• 1/2 cup heavy cream
• Pinch salt
• 2 pie crust (store bought or make your own,the best pie crust recipe can be found here)
  

Directions

Add diced potatoes to a large bowl filled with cold water. Set aside.

Bring quarts of water and chicken broth to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth.

In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the carrots and peas. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Preheat oven.

Lay the pie crust on a baking sheet and place into the oven. Cook 15 - minutes or until the pie crust is golden brown. When the crust has cooled, break up into pieces.

Ladle the soup into bowls and garnish with the pie crust.