Start by bringing 2 quarts of water and 1/2 teaspoon of salt to a boil in a Dutch oven. This will serve as the base for your soup.
Once the water is boiling, carefully add the chicken breasts and let them simmer for about 8 to 10 minutes. You’ll know the chicken is done when it’s cooked through and tender.
Remove the chicken from the pot and stir in the chicken bouillon granules to the water. Increase the heat and let the mixture boil until it reduces in half, which should take about 10 minutes.
Let the cooked chicken cool slightly before dicing it into small, bite-sized pieces. This will allow for even distribution in the soup.
In a large skillet, heat the vegetable oil and butter over medium heat. Once melted, add the diced onion and celery, sautéing for about 2 minutes until softened and fragrant.
Sprinkle in the flour, whisking it into the oil and butter mixture. This will form a roux, which thickens your soup. Cook for an additional 3 minutes to develop the flavor.
Gradually whisk the roux into the water-bouillon mixture in the Dutch oven. Stir well and bring it to a gentle boil, which will help thicken the soup.
Add the diced potatoes and let them simmer for about 10 minutes, or until they are tender.
Next, stir in your frozen mixed veggies along with the diced chicken. Allow everything to simmer together for an additional 5 to 8 minutes so the flavors merge.
Finally, stir in the heavy cream and let it simmer for another 3 minutes. Do a taste test and add additional salt if desired.
Preheat your oven to 400 degrees. Unroll the pie crust and place it flat on a baking sheet. Bake until golden brown, which adds that perfect crunchy texture.
Slice the baked pie crust into pie-shaped pieces for serving alongside the Chicken Pot Pie Soup. Enjoy the comforting flavors!
