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Chicken pot pie soup

This creamy chicken pot pie soup recipe is a great way to feed a crowd with affordable chicken, frozen vegetables and other pantry staples.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 8
Calories: 319 kcal
Course: Soup , Dinner
Cuisine: American

Ingredients

For the stock
  • 1 whole chicken
  • 2 onions halved
  • 3 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • handful fresh herbs (thyme, rosemary, parsley, sage, bay leaf)
  • 4 garlic cloves
  • 1 tsp peppercorns
  • 2 tsp salt
  • water to cover
for the soup
  • 2 tbsp butter/oil
  • 1 onion finely chopped
  • 2 carrots peeled and finely chopped
  • 1 celery stalk finely chopped
  • 2 cups frozen peas
  • 2 cups vegetables of your choice (optional)
  • 3 garlic cloves crushed/minced
  • 2 tsp dried herbs of your choice (oregano, thyme, Italian seasoning)
  • 2 tbsp flour
  • 6 cups chicken stock
  • 1 cup heavy/whipping cream
  • 1-2 tsp lemon juice
  • salt and pepper to taste
Pastry tops
  • puff pastry or pie crust
  • 1 egg beaten

Instructions

    Cup of Yum
  1. To make the stock, combine all the ingredients in a large stock pot and bring to a simmer. Cover and cook for an hour until the chicken is fall-apart tender. Remove the chicken then shred the meat and set aside. At this stage you can strain the stock and use or return the bones to the pot, add more water and cook for a few more hours to make a stronger, more intense stock.
  2. To make the soup, melt the butter/oil in a large pot and add the vegetables (except for the peas). Cook until the vegetables start to soften and turn golden brown. Add the garlic and herbs.
  3. Sprinkle the flour over the vegetables and stir to combine. Pour in the stock. Bring to a simmer and cook for 10 minutes until the vegetables are cooked through.
  4. Pour in the cream and add the shredded chicken and peas. Cook for 5 minutes until the soup is hot and bubbling.
  5. Season with lemon juice, salt and pepper.
  6. Ladle the soup into oven-proof bowls then top with squares of pastry. Brush with egg wash.
  7. Place in the oven (preheated to 180°C/360°F) and bake for 10-15 minutes until golden brown and puffed.
  8. Remove from the oven and serve.

Nutrition Information

Calories 319kcal (16%) Carbohydrates 22g (7%) Protein 25g (50%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 68mg (23%) Sodium 751mg (31%) Potassium 707mg (20%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 9092IU (182%) Vitamin C 27mg (30%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 22g 7%
Protein 25g 50%
Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 68mg 23%
Sodium 751mg 31%
Potassium 707mg 15%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 9092IU 182%
Vitamin C 27mg 30%
Calcium 71mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.