Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

This Chicken Pot Pie Soup is a comforting, creamy soup loaded with tender chicken, hearty vegetables, and classic seasonings, all simmered to perfection and topped with freshly baked biscuits for a satisfying meal that tastes like a traditional chicken pot pie in soup form.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Sauté Base

  • 4 Tablespoons Salted Butter
  • 3 Celery ribs, diced
  • 1 small Onion, diced
  • 2 cloves garlic, minced (or 2 teaspoons pre-minced garlic)

Soup Base and Seasonings

  • ¼ cup All Purpose Flour
  • 4 cups Chicken Broth
  • 1 ½ pounds Yukon Gold Potatoes, peeled and diced into ½ inch pieces
  • 1 Bay Leaf
  • ½ teaspoon Dried Thyme Leaves
  • ½ teaspoon Black Pepper
  • 2 teaspoons Salt

Main Ingredients

  • 2 cups Cooked Diced or Shredded Chicken
  • ½ cup Heavy Cream
  • ½ cup Frozen Corn
  • 2 cups Frozen Peas and Carrots (approximately 12 ounces)

Serving

  • 1 can Biscuits (for serving and topping the soup)

Instructions

  1. Melt Butter and Sauté Vegetables: Melt the 4 tablespoons of salted butter over medium-high heat in a large stockpot or Dutch oven. Add diced onion and celery and sauté for 7 to 10 minutes until softened and fragrant.
  2. Add Garlic: Stir in the minced garlic and cook for 30 to 60 seconds until you can smell the garlic releasing its aroma, being careful not to burn it.
  3. Create Roux: Mix in the ¼ cup of all-purpose flour and cook for approximately 1 minute, stirring constantly to form a roux, which will thicken the soup.
  4. Add Broth and Seasonings: Slowly pour in the chicken broth while stirring to prevent lumps. Then add the diced Yukon Gold potatoes, bay leaf, dried thyme, black pepper, and salt. Stir until all ingredients are combined evenly.
  5. Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Add Chicken and Vegetables: Stir in the cooked diced or shredded chicken, heavy cream, frozen corn, and frozen peas and carrots. Mix everything thoroughly to combine.
  7. Final Simmer: Return to a low simmer and cook for an additional 5 to 7 minutes until all ingredients are heated through and the soup is creamy and cohesive.
  8. Prepare Biscuits: While the soup simmers, prepare the biscuits according to the package instructions so they will be ready to serve warm.
  9. Serve: Remove the bay leaf from the soup. Ladle the hot soup into bowls and top each serving with a warm cooked biscuit. Enjoy immediately for the ultimate comfort meal.

Notes

  • You can substitute chicken thighs or rotisserie chicken for the cooked chicken to add extra flavor.
  • For a thicker soup, reduce the amount of chicken broth or simmer uncovered to reduce liquid.
  • Feel free to swap frozen vegetables for fresh ones if available, adjusting cooking time accordingly.
  • Use biscuits of your choice; homemade biscuits add a special touch.
  • Leftovers can be stored in the refrigerator for up to 3 days, but biscuits should be prepared fresh.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/chicken-pot-pie-soup-recipe/