Chicken Pot Pie Soup Recipe
User Reviews
4.8
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
452 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Pot Pie Soup Recipe
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All the amazing savory flavors of a classic chicken pot pie, turned into a deliciously creamy, chowder-like soup! Chicken pot pie soup is a hearty dinner idea the whole family will love.
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Ingredients
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter divided
- 1 lb boneless skinless chicken breasts cut into 1/2 inch pieces
- 1 tsp kosher salt divided
- 1/2 tsp black pepper divided
- 3/4 tsp poultry seasoning divided
- 1 medium yellow onion diced
- 2 talks celery diced
- 3 cloves garlic minced
- 1/4 cup all purpose flour
- 1/3 cup dry white wine such as a chardonnay or pinot gris
- 3 cups reduced sodium chicken broth
- 1 cup half and half
- 1/2 cup heavy cream
- 1 lb. Yukon gold potatoes peeled and diced into 1/4 inch cubes
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 1/2 cups frozen peas and carrots mix
- 1 cup corn frozen or canned
Topping
- frozen puff pastry sheet thawed
- Biscuits store-bought or homemade
Instructions
- Add oil and 1 1/2 Tbsp of the butter to a dutch oven or large heavy bottomed pot. Heat over MED HIGH heat, and add chicken pieces. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp poultry seasoning.
- Cook until golden brown and cooked through, about 5 minutes, stirring often. Remove to a plate.
- Add remaining 1 1/2 Tbsp butter to pot and decrease heat to MED. Add onions and celery and cook for 3-5 minutes, until softened. Stir in garlic and cook another minute.
- Add flour and stir to coat. Cook 1 minute to get the raw flour taste out, stirring often.
- Pour in wine and 1 cup of the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. Simmer for a minute or so.
- Add remaining chicken broth, half and half, potatoes, thyme, rosemary, onion powder, garlic powder, remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp poultry seasoning.
- Increase heat and bring soup to a boil, then reduce heat to MED LOW and simmer for 12-15 minutes, until potatoes are tender.
- Use a potato masher to mash about half of the potatoes, so soup is thickened and ultra creamy.
- Return chicken to the pot, along with heavy cream, frozen peas and carrots, and corn. Stir well to combine and heat for a few minutes, until combined and heated through.
- If soup doesn’t thicken enough for your liking, in a small bowl, mix together 2 Tbsp of cornstarch and 3 Tbsp of water until smooth. Stir that into the soup and cook another few minutes, stirring often.
- Serve hot, with biscuits or baked puff pastry squares and sprinkled with a dash of black pepper.
Topping
- While soup is simmering, preheat oven to 425°F. Cut puff pastry into squares and add to a parchment paper lined baking sheet.
- Bake for approximately 10 minutes, until puffed up and golden brown.
- Or bake biscuits according to package directions.
Notes
- https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
- Slow Cooker Directions
- Instant Pot Directions
- 1 lb of chicken breasts is approximately 2 chicken breasts.
- Half and half is a common dairy product in the US https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
- Omit butter, oil, and flour from ingredients, and don't cut chicken into pieces. Substitute half and half for a 12 oz can of evaporated milk.
- Omit cooking the chicken from the directions.
- Add chicken breasts to the slow cooker. Top with onion, celery, garlic, potatoes, and all the seasonings.
- Pour in wine, and chicken broth and evaporated milk.
- Stir gently to combine.
- Cover and cook on LOW for 6-8 hours, until chicken is cooked through.
- Remove chicken to a bowl and shred.
- Mash half of the potatoes with a potato masher, then return chicken to the slow cooker.
- If you'd like to thicken the soup more at this point, mix heavy cream with 2 Tbsp of cornstarch until smooth. Stir into the soup, and add the frozen peas and carrots and corn.
- Increase heat to HIGH and cook, uncovered, stirring occasionally, for 15-20 minutes, until soup has thickened to your liking.
- Top as desired and serve.
- Substitute half and half for a 12 oz can of evaporated milk.
- Instead of cooking chicken and veggies in a dutch oven, cook them on "saute" mode of the Instant Pot.
- Add flour, cook about 1 minute.
- Pour in wine and 1 cup of the chicken broth, using a wooden spoon to make sure there are no browned bits stuck to the bottom of the pot.
- Stir in remaining chicken broth, evaporated milk, potatoes and seasonings.
- Cancel "saute", and select "pressure cook" or "manual" and press the +/- buttons to select 10 minutes.
- Once cooking time has elapsed, let the Instant Pot sit for 10 minutes, then release any remaining pressure.
- Shred chicken, then mash about half the potatoes with a potato masher.
- If you'd like to thicken the soup more at this point, mix heavy cream with 2 Tbsp of cornstarch until smooth. Stir into the soup, and add the frozen peas and carrots and corn.
- Select "saute" and cook for several minutes, until soup has thickened to your liking.
- Top as desired and serve.
Nutrition Information
Show Details
Calories
452kcal
(23%)
Carbohydrates
36g
(12%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
574mg
(24%)
Potassium
1010mg
(29%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
3081IU
(62%)
Vitamin C
25mg
(28%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 574mg | 24% |
| Potassium | 1010mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 3081IU | 62% |
| Vitamin C | 25mg | 28% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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