Soups & Stewscookingclassy5.0
Chicken Pot Pie Soup
All the classic flavors of pot pie but in rich and creamy, perfectly comforting and cozy soup form! This soup is a lot less work than a standard pot pie yet it's equally as delicious! It's brimming with chicken and veggies and a hearty broth. Makes about 10 cups.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- saucepan
📝 Preparation Steps
1
Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery and saute ⏱️ 3 minutes. Add garlic and saute ⏱️ 1 minute longer.
butter, (divided)6 Tbsp(heaping) peeled and diced russet potatoes, (1/2-inch dice (2 medium potatoes))2 cupsdiced celery (about 3 ribs)1 cupminced garlic1 Tbsp
2
Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste.
(heaping) peeled and diced russet potatoes, (1/2-inch dice (2 medium potatoes))2 cupsbay leaves2
3
Cover and bring soup to a low boil then reduce heat to medium-low, (press veggies down into broth) and allow to simmer, stirring occasionally, until potatoes are almost fully tender, about ⏱️ 15 minutes.
4
Meanwhile in a medium saucepan set over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/⏱️ 2 minutes. While whisking slowly pour in milk into flour mixture.
butter, (divided)6 Tbsp(heaping) peeled and diced russet potatoes, (1/2-inch dice (2 medium potatoes))2 cupsmilk2 cups
5
Season with salt and pepper to taste. Cook mixture, stirring constantly until thickened (don't boil). Stir in cream then remove from heat, cover with lid.
6
Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.
7
Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.
(heaping) peeled and diced russet potatoes, (1/2-inch dice (2 medium potatoes))2 cupsmilk2 cups
8
Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).
(heaping) peeled and diced russet potatoes, (1/2-inch dice (2 medium potatoes))2 cupsbay leaves2
Nutrition Facts
calories
506 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
5 g
sugar Content
9 g
sodium Content
362 mg
protein Content
28 g
cholesterol Content
116 mg
carbohydrate Content
42 g
saturated Fat Content
14 g
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