This Creamy Chicken Pot Pie Soup has all the wonderful savory characteristics of a traditional chicken pot pie, but it’s more creamier and more chowder-like! A satisfying supper option that the whole family will enjoy is chicken pot pie soup.
I’m sure you’ll want to have this soup recipe on hand! Additionally, soups are excellent to prepare ahead of time, which makes them ideal for weeknights when you need to have supper on the table quickly.
All the tastes you might anticipate from a delicious chicken pot pie are included in this recipe, but it’s simpler to make. Pie crusts don’t need to be made or rolled out, their consistency doesn’t need to be perfect, and there are no soggy crust problems.
Set Up Time: fifteen minutes
Cooking Time: 30 minutes
Overall Time: forty-five minutes
452 calories
Recipe By: Chunky Chef
Ingredients For Creamy Chicken Pot Pie Soup:
- 1 tablespoon olive oil
- split into 3 tablespoons unsalted butter
- 1 pound of skinless
- Boneless chicken breasts sliced into 1/2-inch pieces
- One teaspoon kosher salt, divided
- Half a teaspoon black pepper
- Three-quarters teaspoon poultry seasoning divided
- Diced one medium yellow onion
- Two celery stalks
- 3 minced garlic cloves
- 1/4 cup flour, all-purpose
- One-third cup of dry white wine, like pinot gris or chardonnay
- Three cups of low-sodium Chicken broth
- One cup of half-and-half
- One pound of peeled and chopped Yukon gold potatoes into 1/4-inch cubes
- 1/2 cup heavy cream
- 1/4 teaspoon dried thyme,
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 1/2 cups mixed frozen carrots and peas
- One cup canned or frozen corn
Topped with thawed frozen puff pastry sheet and either store-bought or homemade biscuits
Instructions For Creamy Chicken Pot Pie Soup:
- Fill a big heavy-bottomed saucepan or Dutch oven with oil and add 1 1/2 tablespoons of butter.
- Add the chicken chunks and heat on MED HIGH heat. Add 1/4 tsp black pepper, 1/2 tsp poultry spice, and 1/2 tsp kosher salt for flavor.
- Stir frequently and heat for about 5 minutes, or until cooked through and golden brown. Transfer to a plate.
- Put in the remaining 1 1/2 tablespoons of butter and turn the heat down to MED. Cook the celery and
- onions for three to five minutes, or until they are tender. Add garlic and heat for an additional minute.
- To coat, add flour and stir. Stirring often, cook for 1 minute to remove the raw flour taste.
- To coat, add flour and stir. Stirring often, cook for 1 minute to remove the raw flour taste.
- Using a wooden spoon to scrape away any browned bits from the pot’s bottom, pour in the wine and one cup of the chicken stock. Simmer for around one minute.
- Stir in potatoes, thyme, rosemary, onion powder, garlic powder, leftover 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp poultry seasoning. Add the remaining chicken broth and half and half.
- After turning the heat up to a boil and simmering the soup for 12 to 15 minutes, or until the potatoes are soft, drop the heat to MED LOW.
- To make the soup extra creamy and thick, mash roughly half of the potatoes using a potato masher.
- Add the chicken back to the pot with the frozen peas and carrots, heavy cream, and corn. Once everything is fully blended and heated through, give it a few minutes on high heat.
- Should the soup not thicken sufficiently for your preference, blend 2 tablespoons cornstarch and 3 tablespoons water in a small dish until smooth. Add that to the soup and simmer, stirring often, for a few more minutes.
- Serve hot, garnished with a dash of black pepper and served with biscuits or baked puff pastry squares.
Topping
- As the soup simmers, heat the oven to 425°F. Cut puff pastry into squares and place on a baking pan covered with parchment paper.
- Bake for about ten minutes, or until browned and puffed.
- Alternatively, bake the biscuits as directed on the package.