Chicken Potpie Soup

Ingredients

• 2 stalks celery chopped
• 0.3 cup flour all-purpose
• 1 cup half-and-half 
• 4 servings kosher salt 
• 3 cups chicken broth low-sodium
• 1 medium onion chopped
• 10 ounce peas-carrots mix shopping list mixed frozen
• 4 servings pepper freshly ground
• 1  disk pie dough refrigerated
• 1 pound chicken breasts boneless skinless cut into 1/2-inch pieces
• 2 tablespoons butter unsalted
• 3 medium yukon gold potatoes chopped

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

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. Meanwhile, melt the butter in a large pot over medium-high heat.
3. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute.
4. Transfer to a bowl.
5. 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. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes.
6. 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.
7. Photograph by Christopher Testani