Chicken Pot Pie Soup Recipe
Easy and delicious, this Chicken Pot Pie Soup is a great dinner idea when you need a cozy option. With a crescent roll crust on top, this dish is a family favorite and crowd pleaser too!
Ingredients
- 4 tbsp butter
- 1/2 cups white onion finely chopped
- 3-4 carrots peeled & diced
- 1/4 cup flour
- 1 32 oz box chicken broth
- 1 22.6 oz cans condensed cream of chicken soup
- 4 cups chopped rotisserie chicken
- 1.5 cup frozen peas
- Salt & pepper to taste
- 2 8 oz tubes crescent rolls
Instructions
- Preheat the oven to 375 and prepare a deep dish 9x13 (or larger) inch pan with a little butter or cooking spray.
- In a large soup pot, melt the butter, add the onion and cook until translucent,
- Add the carrots and cook until slightly softened, add the flour and cook for about a minute, stirring often until carrots and onions have a small coating of flour mixture on them.
- Whisk in the chicken broth and continue whisking until the flour is fully incorporated. Stir in the chicken soup, bring to a boil and simmer for about 5 minutes.
- Stir in the shredded chicken, frozen peas, and salt & pepper to taste.
- Pour the mixture into the prepared baking dish, line the top with crescent rolls and bake until the crescent roll crust is golden brown, about 20-25 minutes.
- You should have enough dough for about 4-6 crescent rolls, bake them up for dipping in the soup and enjoy!