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.
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INGREDIENTS:
| 12 oz | San Giorgio® Pot Pie Squares |
| 4 1/2 lbs | stewing chicken, cut into pieces |
| 10 cups | water |
| 1 Tbsp | salt |
| 1 tsp | saffron |
| 1/2 tsp | ground black pepper |
| 2 cups | potatoes, peeled and diced |
| 1 1/2 cups | carrots, sliced diagonally |
| 1 cup | celery, chopped |
| 1 cup | diced onion |
| 2 Tbsps | parsley, chopped |
DIRECTIONS:
- In 5-quart Dutch oven or stockpot, cook chicken in boiling water with salt, saffron, if desired and pepper until done (about 45 minutes).
- Remove chicken from pot; set aside. Skim off excess fat, if desired.
- Add potatoes, carrots, celery and onion; heat to boiling and cook 5 minutes.
- Stir in parsley and uncooked pasta; boil 11 to 13 minutes or until pasta is tender.
- Meanwhile, remove chicken from bones; cut into 1-1/2-inch pieces.
- Stir chicken into Pot Pie mixture; heat thoroughly.
