Chicken Pot Pie Soup
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Course
Main Course, Soup
Chicken Pot Pie Soup
Description
The Chicken Pot Pie Soup recipe combines sautéed chicken chunks with a medley of diced vegetables including onions, carrots, celery, and green beans. It begins by browning chicken in butter, then cooking the vegetables with garlic and poultry seasoning for an aromatic base. Flour is whisked in to create a roux that thickens the soup. White wine deglazes the pot before adding chicken stock and bay leaf to simmer and meld flavors. Heavy cream enriches the broth, providing a smooth mouthfeel, while fresh parsley and white wine vinegar brighten the taste.
The resulting soup is creamy yet robust, with tender chicken and crisp-tender vegetables suspended in a creamy, mildly spiced broth. Cooking the green beans separately at the end preserves their texture. This dish captures the comforting richness of a traditional pot pie filling in a lighter, spoonable form.
Serve the soup hot, optionally accompanied by flaky, buttery biscuits to imitate pot pie crust. It works well as a satisfying lunch or a cozy dinner. The preparation allows for straightforward stovetop cooking, making it accessible for a home-cooked meal that evokes classic flavors.
Ingredients
- 5 tablespoons butter divided, unsalted
- 1 ¼ pounds chicken breast cut into 1-inch chunks, boneless skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 onion diced
- 3 carrot peeled and diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon poultry seasoning
- 5 tablespoons all-purpose flour
- ⅓ cup white wine dry
- 4 cups chicken stock
- 1 bay leaf
- 1 cup green beans fresh, cut
- ½ cup heavy cream
- ¼ cup parsley chopped fresh leaves
- 1 ½ teaspoons white wine vinegar
Instructions
- Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
- Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
- Stir in parsley and vinegar; season with salt and pepper, to taste.
- Serve with Flaky Mile High Biscuits, if desired.
User Reviews
Overall Rating
4.9
You'll Also Love
