Chicken Pot Pie Soup Recipe
User Reviews
4.6
Chicken Pot Pie Soup Recipe
Description
The Chicken Pot Pie Soup Recipe starts by sautéing cubed chicken breast with onion until partly cooked, then adding carrots, potatoes, minced garlic, and butter. Flour is sprinkled in to create a roux that thickens the soup. Chicken stock is added and simmered for 20 minutes until vegetables soften.
After simmering, fresh thyme, frozen peas, and chopped parsley are stirred in and cooked further. The soup is finished with heavy cream for richness. The final texture is a creamy broth with tender chicken, soft vegetables, and bursts of sweetness from peas.
Serving the soup alongside warm prepared biscuits replicates the comfort of pot pie with a moist, rich soup base complemented by flaky bread. The fresh herbs and cream add gentle aromatic depth without overpowering the simple, hearty ingredients.
Ingredients
- 1 Tablespoon olive oil
- 1 pound chicken breast cubed, boneless skinless
- 1 onion diced, small
- 3 carrot sliced into coins, medium
- 2 potato cut into small chunks, small Yukon Gold variety
- 2 cloves garlic minced
- 1 Tablespoon butter unsalted
- 1 Tablespoon all-purpose flour
- 32 ounces chicken stock or broth
- 4 thyme sprigs, fresh
- 2 cups peas frozen
- 2 Tablespoons parsley chopped, fresh
- ½ cup heavy cream
- 16 ounces Biscuits 8 count, refrigerated
Instructions
- Heat the olive oil in a large pot over medium heat. Add the cubed chicken and cook it until it’s no longer pink on the outside. Add the onion and cook it with the chicken until it starts to soften. Add the carrots, potatoes, and garlic and stir it all together.
- Add the butter to the pan, stirring until it’s melted. Sprinkle the flour over the top of the chicken and vegetables and stir.
- Add the chicken stock, turn the heat to high and bring the soup to a boil. Lower the heat and keep the soup at a constant simmer. Let it simmer for twenty minutes.
- While soup is cooking prepare biscuits according to package directions.
- After the 20 minutes is done add the thyme, frozen peas, chopped parsley and continue simmering for another ten minutes.
- Then add the heavy cream and stir to combine.
- Ladle the soup into bowls and serve with prepared biscuits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 1395mg | 58% |
| Potassium | 993mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 5988IU | 120% |
| Vitamin C | 38mg | 42% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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