CHICKEN POT PIE SOUP
1 pound boneless chicken breasts
4 cups water
4 teaspoons chicken bouillon powder
1 can mixed vegetables, undrained
1 can cream of chicken soup
1 refrigerated pie crust, brought to room temperature for about 15 minutes
1 cup half and half
2 big tablespoons cornstarch
Place chicken, water and bouillon in a large dutch oven. Bring to a boil and simmer until chicken is done.
You can check the temperature to make sure it's at least 165. Remove chicken and place on a cutting
board to cool enough to handle. To the remaining broth add the mixed vegetables and chicken soup.
Let simmer and while that is simmering start on the pie crusts.
Roll the pie crust out onto a piece of waxed paper. With a pizza cutter or sharp knife cut into squares
or rectangle sized "crackers". Place on a sprayed baking sheet and bake for approximately 13 minutes
at 450 or until starting to get golden brown. Do not over bake.
While crusts are baking dice the chicken into small bite sized chicken and add to the simmering soup.
Reduce heat. Mix the cornstarch with the half and half and pour into the soup. Stir until the soup
starts to thicken up. Serve crusts with soup. Crumbled up in the soup was delicious.
Let's Cook YouTube Video
1 pound boneless chicken breasts
4 cups water
4 teaspoons chicken bouillon powder
1 can mixed vegetables, undrained
1 can cream of chicken soup
1 refrigerated pie crust, brought to room temperature for about 15 minutes
1 cup half and half
2 big tablespoons cornstarch
Place chicken, water and bouillon in a large dutch oven. Bring to a boil and simmer until chicken is done.
You can check the temperature to make sure it's at least 165. Remove chicken and place on a cutting
board to cool enough to handle. To the remaining broth add the mixed vegetables and chicken soup.
Let simmer and while that is simmering start on the pie crusts.
Roll the pie crust out onto a piece of waxed paper. With a pizza cutter or sharp knife cut into squares
or rectangle sized "crackers". Place on a sprayed baking sheet and bake for approximately 13 minutes
at 450 or until starting to get golden brown. Do not over bake.
While crusts are baking dice the chicken into small bite sized chicken and add to the simmering soup.
Reduce heat. Mix the cornstarch with the half and half and pour into the soup. Stir until the soup
starts to thicken up. Serve crusts with soup. Crumbled up in the soup was delicious.
Let's Cook YouTube Video
