Chicken Pot Pie Soup
User Reviews
4.8
78 reviews
Excellent
Chicken Pot Pie Soup
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All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy and ready in just 30 minutes! Use canned biscuit dough to save time on busy weeknights when you're craving a hot homemade meal!
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Ingredients
- one 10-count package canned biscuit dough OR homemade biscuits
- 5 tablespoons unsalted butter
- 1 medium white or yellow onion diced small
- 3 stalks celery diced small
- 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 dry white wine optional (chardonnay, sauvignon blanc, pinot grigio)
- 3 medium carrots peeled and sliced thin
- 4 medium potatoes cubed in 1/2-inch pieces* (See Notes)
- 2 cups cooked shredded chicken** See Notes
- 1 cup frozen corn canned may be substituted
- 1 cup frozen peas canned may be substituted
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1 teaspoon poultry seasoning
- 2 bay leaves
- 2 tablespoons fresh parsley finely minced OR 1 teaspoon dried parsley
- 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
- *I recommend Yukon Gold potatoes for chicken pot pie soup. They become tender without falling apart nor are they too waxy. Baby red or red potatoes are also a good choice as are fingerling potatoes since they’re waxier and hold together better. I’m less fond of Russet potatoes in soup and find them to be better for baking, but if that’s all you have they will suffice.
- **I recommend using rotisserie chicken that you shred. You could of course poach and shred your own chicken but rotisserie is definitely my first choice for ease.
- Storage: Soup will keep airtight in the fridge for up to 5 days. I don't know how the soup freezes/thaws since dairy is prone to breaking during those processes so this likely isn't a good soup to freeze although I haven't tested it. Reheat leftover soup gently on the stove or in the microwave.
Nutrition Information
Show Details
Serving
1
Calories
441kcal
(22%)
Carbohydrates
43g
(14%)
Protein
16g
(32%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
8g
Cholesterol
81mg
(27%)
Sodium
1037mg
(43%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
78 reviews
Excellent
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