Chicken Pot Pie Soup
User Reviews
4.9
213 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course, Soup
Chicken Pot Pie Soup
Report
Everyone's favorite pot pie in soup form! Simple to make and so so cozy and comforting! Serve with warm biscuits for a complete meal!
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Ingredients
- 5 tablespoons unsalted butter divided
- 1 ¼ pounds boneless skinless chicken breasts cut into 1-inch chunks
- Kosher salt and freshly ground black pepper to taste
- 1 onion diced
- 3 carrots peeled and diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon poultry seasoning
- 5 tablespoons all-purpose flour
- ⅓ cup dry white wine
- 4 cups chicken stock
- 1 bay leaf
- 1 cup fresh cut green beans
- ½ cup heavy cream
- ¼ cup chopped fresh parsley 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
213 reviews
Excellent
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