Chicken & Winter Vegetable Soup Pot Pie

Nothing warms the body more than a hot steamy bowl of chicken soup. How about when its topped with crisp, golden pizza dough? Although this is not a traditional chicken pot pie, it is just as comforting.  A hot bowl of chicken soup and a thick piece of hearty bread to dunk with, is the perfect meal for a winter night. This soup combines this into one perfect bite. A traditional pot pie is a thick creamy stew topped with a traditional pie dough or biscuit dough. Since no cream or butter is used in this recipe, the soup consistency is more like a traditional chicken soup. My tiny kitchen loves this recipe as well since it is a one-pot dish.

2 tbsp olive oil

1 lb chicken, cut into chunks

1/4 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1 cup diced onions (about 1/4 inch dice)

1/2 cup diced celery  (about 1/4 inch dice)

1 cup chopped carrots (about 1/2 inch dice)

1 cup chopped sweet potato (about 1/2 inch dice)

1 bunch kale, thick veins trimmed and roughly chopped

3 1/4 cup chicken stock

2 tbsp corn starch

1/2 package whole wheat pizza dough

1. Heat oven to 400 degrees F. In a large pot heat 1 tbsp olive oil. In a small bowl combine chicken, salt, garlic and onion powder. Add chicken to pot and cook until slightly brown and just under cooked, about 5 min. Remove from pot.

2. Add remaining 1 tbsp olive oil to pot and heat to medium. Add onions and celery and saute until translucent, about 3 min. Add carrots and sweet potato and saute for 5 min more. Add kale and saute 1 min. 

3. Add 3 cups chicken stock and bring to a boil. In a small bowl combine corn starch with remaining 1/4 cup chicken stock to create a slurry. Add slurry to chicken stock. 

4. Reduce heat to simmer and simmer until slightly thick, 10 min. (* since we are not adding cream or butter it will not be as thick as a traditional chicken pot pie). Pour soup into a 6 cup oven safe baking dish  or bowl.

5. Roll out pizza dough to about 1/4 inch thick. Prick with a fork to make sure dough does not puff up too much. Lay dough over baking dish pinching around the edges to secure it. 

6. Bake until crust is golden brown, 20 min.