Main Dishescarlsbadcravings5.0
Recipe for Chicken Pot Pie Soup
Chicken pot pie soup recipe is your favorite pot pie filling turned into warm, savory, cozy, aromatic soup topped with pie crust crackers or biscuits! It's destined to become a family favorite that’s easier than traditional pot pie without a soggy crust. This chicken pot pie soup is loaded with juicy chicken, potatoes, carrots, celery and peas swaddled in a creamy, herb-infused broth -without any “cream of” soups. This recipe is also extremely versatile and pantry friendly – swap in your favorite veggies, swap the chicken for ground beef or sausage, etc. This chicken pot pie soup also reheats beautifully for make ahead dinner or lunches!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
- whisk
- cutting board
📝 Preparation Steps
1
Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about ⏱️ 2 minutes per side. Remove to a plate but leave drippings.
2
Melt 3 tablespoons butter with 1 tablespoon olive oil over medium-low heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for ⏱️ 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and red pepper and sauté for ⏱️ 30 seconds; sprinkle in flour then cook, stirring constantly for ⏱️ 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
olive oil, divided4 tablespoonslarge onion, diced1chopped carrots1 cupchopped celery1 cup
3
Add chicken back to the pot along with potatoes, bouillon, all seasonings, bay leaf and chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for ⏱️ 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
bay leaf1
4
Once chicken is tender, remove to a cutting board, shred and add back to the pot. Whisk cornstarch with half and half until smooth then stir back into the pot. Bring the soup to a gentle simmer until thickened.
cornstarch2 tablespoons
5
Add peas and warm through. Stir in additional broth or half and half if desired for a less “chunky” soup. Taste and season with additional salt and pepper if desired (I like about 1/2 teaspoon salt and 1/4 teaspoon pepper).
salt and pepperSalt and pepper to taste
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