Chicken Pot Pie Soup
User Reviews
5
Chicken Pot Pie Soup
Description
Chicken Pot Pie Soup brings together classic pot pie flavors by simmering chunks of seasoned chicken with carrot, celery, onion, and potatoes, seasoned with thyme and Italian herbs. The soup is thickened by creating a roux with butter and flour, then finishing with heavy cream and peas to enhance the texture and flavor. The accompanying cheddar biscuit topping is made from a simple dough enriched with buttermilk and melted butter, flavored with garlic powder and cheese, then baked until golden.
This soup provides the warmth and fullness of a traditional chicken pot pie in an easy-to-serve bowl. The vegetables are cooked until tender, and the creamy base offers a smooth richness that contrasts with the flaky cheddar biscuits. The inclusion of fresh herbs like thyme lends a subtle aromatic quality to balance the richness.
The biscuits can be baked separately and added to individual servings or served alongside the soup. Their garlic and cheddar notes add a savory counterpart to the mild creaminess of the soup. This dish works well as a lunch or dinner option where a hearty, filling soup is desired.
You can substitute chicken thighs for chicken breasts or use pre-cooked rotisserie chicken to save time. Using Russet potatoes is recommended for their texture, but Yukon Gold potatoes can be a softer alternative. Make sure to cut vegetables uniformly to ensure even cooking. The soup can be stored refrigerated and reheated gently to preserve creaminess.
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breast cut into 1 inch pieces, boneless skinless
- salt to taste
- black pepper to taste
- 1/2 cup onion diced
- 3 carrot quartered and sliced into 1/2 inch chunks
- 1/2 cup celery sliced
- 2 teaspoons garlic minced
- 1/4 cup butter
- 1/4 cup flour
- 4 cups chicken broth
- 1 1/2 cups russet potato peeled and diced
- 1 teaspoon Italian seasoning dried
- 3 prigs thyme fresh
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup peas frozen
- 2 tablespoons parsley chopped
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 cheddar cheese shredded
- 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
- Chicken thighs can be used instead of breasts for a different texture and flavor.
- Rotisserie chicken is a convenient substitute to reduce cooking time.
- Cut vegetables into similar-sized pieces for even cooking and texture.
- Russet potatoes are preferred for classic flavor and firm texture; Yukon Gold can be used as a softer alternative.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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