Chicken Pot Pie Soup
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5.0
45 reviews
Excellent
Chicken Pot Pie Soup
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This chicken pot pie soup is a creamy soup loaded with tender chicken, potatoes and vegetables, then topped with homemade cheddar biscuits. A comfort food classic that's perfect for a cold night.
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Ingredients
For the soup
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
- salt and pepper to taste
- 1/2 cup onion diced
- 3 carrots quartered and sliced into 1/2 inch chunks
- 1/2 cup celery sliced
- 2 teaspoons minced garlic
- 1/4 cup butter
- 1/4 cup flour
- 4 cups chicken broth
- 1 1/2 cups Russet potatoes peeled and diced
- 1 teaspoon dried Italian seasoning
- 3 prigs fresh thyme
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup frozen peas
- 2 tablespoons chopped parsley
For the biscuits
- 1 cup all purpose flour
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup butter melted
- 3/4 cup shredded cheddar cheese
- cooking spray
Instructions
For the soup
- Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
- Cook the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
- Remove the chicken from the pot; cover to keep warm.
- Add the onions, carrots and celery to the pot. Cook for 4-5 minutes or until vegetables are softened.
- Add the garlic to the pot; cook for 30 seconds. Remove the vegetables from the pot.
- Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute.
- Slowly pour the broth into the pot, whisking constantly.
- Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, thyme sprigs and bay leaf. Season the stew with salt and pepper to taste.
- Bring the stew to a simmer. Cook for 20 minutes or until potatoes are tender.
- Stir in the heavy cream and peas. Cook for another 5 minutes. Remove the bay leaf and thyme sprigs. Sprinkle with parsley.
For the biscuits
- Preheat the oven to 450 degrees F.
- Combine all of the dry ingredients in a bowl. Stir in the buttermilk and butter until a dough forms. Gently stir in the cheese.
- Drop the dough into 6 equal sized mounds.
- Bake for 12-14 minutes or until biscuits are golden brown.
- Place the biscuits on top of bowls of the soup and serve.
Notes
- You can substitute chicken thighs for chicken breasts if you prefer. You can also use cubed or shredded rotisserie chicken to save a little time.
- Cut the vegetables into similarly sized pieces so that they cook at the same rate.
- I recommend you use Russet potatoes for this recipe for that classic chicken pot pie flavor. However, you could also use Yukon Gold potatoes.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
19g
(6%)
Protein
36g
(72%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
117mg
(39%)
Sodium
795mg
(33%)
Potassium
1126mg
(32%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
5530IU
(111%)
Vitamin C
31.4mg
(35%)
Calcium
68mg
(7%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 117mg | 39% |
| Sodium | 795mg | 33% |
| Potassium | 1126mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5530IU | 111% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 68mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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