Easy Chicken Pot Pie Soup Recipe
When you’re craving something rich, creamy, hearty in the cold winter months, look no further than this easy homemade chicken pot pie soup. The soup has all the comfort food feels of pot pie, but in soup form. There is juicy shredded chicken, tender potatoes, added texture from the peas, carrots, and corn. The soup is finished off with a splash of heavy cream to give it a luxurious richness that’ll keep you going back for more! To make up for the lack of crust that you’d find in a pot pie, I topped the soup with biscuits. Although you could make homemade biscuits, I went the canned biscuit dough route and no one was complaining! This creamy chicken pot pie soup is easy to make, ready in just 30 minutes, and will make your house smell amazing in the process.
Ingredients in Chicken Pot Pie Soup
To make this hearty and comforting chicken pot pie soup, you’ll need the following easy to find ingredients:
Canned biscuit dough (or homemade if preferred) Unsalted butter White or yellow onion Celery Garlic All-purpose flour Chicken broth Dry white wine, optional Carrots Potatoes Cooked shredded chicken Corn Peas Salt Pepper Poultry seasoning Bay leaves Parsley Heavy cream
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Ingredient Shortcuts You Can Take
Making biscuits isn’t something that I do routinely and find it far easier to pop open a tube of biscuit dough and bake those off while the soup simmers. If you want to make homemade biscuits, by all means go ahead. I am a huge fan of shortcuts in the kitchen when I can and specifically, I recommend using rotisserie chicken that you shred. You could of course poach and shred your own chicken but rotisserie is definitely my first choice for ease. Some grocery stores in my area also shred their rotisserie chickens and sell already shredded chicken in plastic containers nearby where they sell whole rotisserie chickens. If you come across already shredded chicken, even better in terms of saving time.
How to Make Chicken Pot Pie Soup
This soup is fast and easy to make, ready in just 30 minutes. Follow these simple steps to make creamy chicken pot pie soup: Step 1: Get the canned biscuit dough in the oven and make the biscuits and they bake while you then move onto making the soup. Step 2: Sauté the onion, celery, and garlic with butter in a large Dutch oven until the vegetables are translucent. Step 3: Add the flour and stir to combine. Step 4: Add the broth, optional wine, carrots, potatoes, and cook for 10 to 15 minutes, until the potatoes are tender. Step 5: Add the chicken, corn, peas, salt, pepper, poultry seasoning, bay leaves, parsley, and cook for 5 minutes. Step 6: Add the heavy cream and heat until just warmed, don’t overheat it! Step 7: Serve the soup topped with the freshly made biscuits.
Storage Instructions
Store leftover soup in the fridge for up to five days. I recommend storing it in an airtight container.
Can You Freeze Chicken Pot Pie Soup?
I haven’t tested it but I don’t think this soup will freeze particularly well. Milk products tend to “break” during the freezing and subsequent thawing processes. Rather than having a creamy texture, the soup could look like it has little white particles floating in it. The taste would probably be the same but it wouldn’t be pretty to look at.
Tips for the Best Chicken Pot Pie Soup
After you add the heavy cream, make sure not to overheat the soup. Warm it gently until the soup is up to temperature, but dairy and high heat don’t mix so don’t boil it like crazy. Even better, let the cream sit out so it comes up to room temp before you add it. I prefer to bake the biscuits separately rather than cook them atop the soup, like you might cook dumplings. This means you can store the leftover biscuits and soup separately and nothing gets soggy.
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