Chicken and Veggie Pot Pie Soup

  • Servings: 8
  • Prep: 10
  • Cook Time: 70

Tender chicken, colorful veggies, and flaky, buttery pasta, all bathing in a creamy sauce. Warm your soul with every bite of our pot pie.


12 ozSan Giorgio® Pot Pie Squares
4 1/2 lbsstewing chicken, cut into pieces
10 cupswater
1 Tbspsalt
1 tspsaffron
1/2 tspground black pepper
2 cupspotatoes, peeled and diced
1 1/2 cupscarrots, sliced diagonally
1 cupcelery, chopped
1 cupdiced onion
2 Tbspsparsley, chopped


  1. In 5-quart Dutch oven or stockpot, cook chicken in boiling water with salt, saffron, if desired and pepper until done (about 45 minutes).
  2. Remove chicken from pot; set aside.  Skim off excess fat, if desired.
  3. Add potatoes, carrots, celery and onion; heat to boiling and cook 5 minutes.
  4. Stir in parsley and uncooked pasta; boil 11 to 13 minutes or until pasta is tender.
  5. Meanwhile, remove chicken from bones; cut into 1-1/2-inch pieces.
  6. Stir chicken into Pot Pie mixture; heat thoroughly.