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Chicken Pot Pie Soup Recipe
Chicken Pot Pie Soup is creamy and comforting. It's loaded with chicken, potatoes, and veggies. And, it's served with biscuits for dipping.
Prep Time
15
minutes
mins
Cook Time
24
minutes
mins
Total Time
39
minutes
mins
Course:
Dinner, Entree, Soup
Cuisine:
American
Keyword:
how to make chicken pot pie soup
Servings:
6
servings
Calories:
575
kcal
Author:
Amanda Finks
Ingredients
2
Tablespoons
unsalted butter
2
Tablespoons
olive oil
1 1/2
cups
sliced carrots
1
cup
sliced celery
1
cup
chopped yellow onion
2
minced garlic cloves
3
Tablespoons
all-purpose flour
4
cups
chicken broth
1 1/2
cups
peeled and chopped russet potatoes
2
teaspoons
dried parsley
1
teaspoon
salt
1
teaspoon
dried thyme
1
teaspoon
garlic powder
1/2
teaspoon
ground black pepper
2
dried bay leaves
1
(16 oz.)
tube refrigerated biscuits
2
cups
shredded rotisserie chicken
1
cup
half & half
1
cup
frozen peas
Instructions
Add the butter and olive oil to a large pot over medium-high heat.
Once the butter is melted, add the carrots, celery, and onion. Cook, stirring occasionally, for about 6 minutes, until the veggies are tender.
Add the garlic and flour. Cook, stirring often, for two minutes.
Slowly stir in the chicken broth.
Add the potatoes, parsley, salt, thyme, garlic powder, pepper, and bay leaves. Stir well.
Bring the liquid to a simmer. Cook, stirring occasionally, for about 15 minutes, until the potatoes are tender.
As the soup cooks, bake the biscuits according to their package directions.
Remove the bay leaves. Add the chicken, half & half, and peas. Stir well. Cook just until the chicken and peas are warmed through, about 3 minutes.
Serve the soup with warm biscuits.
Video
Nutrition
Serving:
1
/6th of the recipe
|
Calories:
575
kcal
|
Carbohydrates:
59
g
|
Protein:
24
g
|
Fat:
28
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.2
g
|
Cholesterol:
70
mg
|
Sodium:
1906
mg
|
Potassium:
809
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
5890
IU
|
Vitamin C:
17
mg
|
Calcium:
136
mg
|
Iron:
4
mg