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Chicken Pot Pie Soup

[heart_this] · Feb 22, 2021 · 1 Comment

Chicken Pot Pie Soup

A comforting soup with all of the flavours of chicken pot pie!

I always enjoy a nice chicken soup and these days I have been into this chicken pot pie soup! This soup is inspired by chicken pot pie which is basically a creamy chicken stew in a pie with a golden brown crispy and flaky pastry crust. This is a pretty hearty soup with plenty of veggies including onions, carrots, celery, potatoes, corn and peas in addition to the chicken. The broth of this soup is made chicken broth along with cream to make it creamy and butter and flour is used as the thickener. The seasoning includes a mixture of sage, rosemary, thyme and garlic in addition to salt and pepper. I really enjoy this soup just like this but it’s missing that pie crust element and to keep things simple I like to serve it topped with fresh made biscuits! Over all this is a pretty simple soup that’s easy to make, super tasty and pure comfort in a bowl!

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup
Chicken Pot Pie Soup

Chicken Pot Pie Soup

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 8

A comforting soup with all of the flavours of chicken pot pie!

ingredients
  • 4 tablespoons butter (or bacon grease)
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 3 cloves garlic, chopped
  • 1 teaspoon sage, chopped (or 1/2 teaspoon dried sage)
  • 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
  • 1/4 teaspoon thyme, chopped (or 1/4 teaspoon dried thyme)
  • 4 tablespoons flour (gluten-free for gluten-free)
  • 6 cups chicken broth
  • 2 cups chicken, cooked and shredded/diced
  • 2 cups potatoes, diced
  • 1 cup corn
  • 1 cup peas
  • 1/2 cup heavy/whipping cream
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
directions
  1. Melt the butter in a large saucepan over medium heat, add the onion, carrots and celery and cook until tender, about 10-15 minutes.
  2. Add the garlic, sage, rosemary, thyme and cook until fragrant, about a minute.
  3. Sprinkle in the flour, mix well and cook for a minute.
  4. Add the broth, chicken and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  5. Add the corn, peas and cream and cook until the corn and peas are warmed, about 3 minutes.
  6. Season with salt and pepper to taste and serve, garnished with fresh chopped parsley and biscuits!
Option: Add cooked and crumbled bacon!
Option: Add sliced or chopped mushrooms along with the onions, carrots and celery.
Option: Add 1/4 cup parmesan cheese to the soup, let it mlt in and remove from heat.
Option: Add 2 tablespoons white miso paste. (Mix miso paste into 1/2 cup hot broth from the pot before mixing it back into the soup after removing soup from heat.)
Option: Serve with fresh made biscuits!
Nutrition Facts: Calories 334, Fat 19g (Saturated 9g, Trans 0.3g), Cholesterol 67mg, Sodium 316mg, Carbs 26g (Fiber 3g, Sugars 7g), Protein 14g

Nutrition by: Nutritional facts powered by Edamam
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American, Chicken, Crockpot, Food, Gluten-free, One-Pot, Recipe, Side Dish, Soup

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Reader Interactions

Comments

  1. Sabrina says

    February 22, 2021 at 10:12 pm

    great mix of dishes, love all of these ingredients, and flavors and even better in my opinion as a soup than in pie, so thank you!

    Reply

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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