Chicken Pot Pie Soup
User Reviews
4.8
Chicken Pot Pie Soup
Description
This soup starts by sautéing onions, celery, and garlic in butter to build a savory vegetable base. Flour is added to create a roux, thickening the broth once chicken stock and optional white wine are incorporated. Tender sliced carrots and cubed potatoes cook in the broth until fork-tender.
Shredded cooked chicken, corn, peas, and herbs including poultry seasoning and parsley add familiar pot pie flavors. Bay leaves infuse subtle aroma during simmering. Heavy cream is stirred in at the end to impart a rich creaminess typical of the dish.
Biscuit dough, prepared from a canned package or homemade recipe, is baked separately to provide fresh, flaky biscuit bites served alongside the soup or torn into it. The soup can be enjoyed as a satisfying main course, offering vegetables, protein, and starch in one bowl.
Yukon Gold potatoes are recommended for their tender texture without falling apart. Rotisserie chicken saves preparation time but homemade shredded chicken may be used. Leftovers keep well refrigerated up to five days and reheat gently to maintain texture and flavor.
Ingredients
- biscuit dough one 10-count package canned, or homemade biscuits
- 5 tablespoons butter unsalted
- 1 white onion diced small, medium or yellow onion
- 3 celery diced small, stalks
- 3 to 5 cloves garlic finely minced
- ⅓ cup all-purpose flour
- 5 cups chicken broth I use no salt added or low-salt broth
- ½ cup white wine optional (chardonnay, sauvignon blanc, pinot grigio, dry
- 3 carrot peeled and sliced thin, medium
- 4 potato cubed in 1/2-inch pieces* (See Notes, medium
- 2 cups chicken See Notes, cooked shredded
- 1 cup corn canned may be substituted, frozen
- 1 cup peas canned may be substituted, frozen
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 1 teaspoon poultry seasoning
- 2 bay leaf
- 2 tablespoons parsley finely minced OR 1 teaspoon dried parsley, fresh
- 1 cup heavy cream
Instructions
- Prepare and bake the canned biscuit dough as directed on the packaging. If desired, you can make scratch biscuits using your favorite recipe.
- To a large Dutch oven, add the butter, onions, celery, garlic, and cook for about 5 minutes over medium-high heat, or until vegetables begin to turn soft and translucent.; stir nearly constantly.
- Evenly sprinkle the flour over the top, stir to combine, and cook for about 1 minute.
- Whisk in the broth, optional wine (if not using wine, add an additional 1/2 cup broth), and add the carrots, potatoes, and cook over medium-high heat until the potatoes are fork tender, about 10 minutes. Tip - Make sure not to cube the potatoes any bigger than approximately 1/2-inch or they will take much longer to cook through.
- Add the chicken, corn, peas, salt, pepper, poultry seasoning, bay leaves, parsley, bring to slow boil, and cook for about 5 minutes.
- Turn the heat to low, add the heavy cream, and just bring the soup up to temperature. Tip - Don't boil the soup at this point because the cream can break as dairy is prone to doing this if heated too high; just warm it.
- Remove the bay leaves, taste the soup, and if necessary add more salt or pepper, to taste.
- Portion out the soup into bowls, and top with biscuits before serving.
Notes
- Use Yukon Gold or waxier potatoes to retain shape and texture in the soup.
- Rotisserie chicken is recommended for ease of preparation; alternatively, poach and shred your own chicken.
- Soup stores well in the refrigerator for up to five days in an airtight container.
- Reheat gently on the stove or microwave to avoid breaking the dairy elements.
- Baking biscuits separately ensures fresh, flaky accompaniment to the creamy soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 441kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 81mg | 27% |
| Sodium | 1037mg | 43% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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