Chicken Pot Pie Soup

I made this for me and my grandson today.  We both love chicken pot pie and we both loved this soup.  Really easy to make too.  Yummy!

• 1 disk, refrigerated pie dough
• 1/2 teaspoon plus a pinch of poultry seasoning
• 2 tablespoons unsalted butter
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup half-and-half
• 3 medium Yukon gold potatoes, chopped
• 1 (10-oz.) package frozen mixed peas and carrots

Preheat oven to 425 degrees.  Unroll pie dough onto a baking sheet and sprinkle with a pinch of poultry seasoning; cut into quarters.  Bake until puffed and golden, about 10 minutes.

Meanwhile, melt butter in a large pot over medium-high heat.  Add chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute.  Transfer to a bowl.  Add 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.  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 4 bowls and top with the crust.

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