Soup With Chicken Pot Pie Flavors

Chicken pot pie soup offers warmth and comfort on chilly evenings, delivering the delightful essence of chicken pot pie without lengthy baking time.

It's an ideal soup for advance preparation, easily portioned into freezer bags for quick, comforting dinners any day of the week.

Pair it with fluffy buttermilk biscuits for a satisfying and complete meal – they'll bake in sync with the soup. For an extra touch, consider baking a pie shell, and breaking it into pieces for a pie crust essence atop the soup. Alternatively, serve it with buttery rolls or sliced bread.

Ingredients

• 2 tablespoons olive oil

• 1/2 cup flour, divided

• 1 teaspoon seasoned salt

• 1 teaspoon ground black pepper

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

• 3 tablespoons butter

• 3 stalks celery, diced

• 3 cloves garlic, minced

• 1 medium onion, grated, divided

• 2 teaspoons poultry seasoning

• 1/2 teaspoon dried sage

• 4 cups water

• 2 tablespoons chicken bouillon

• 1 bay leaf

• 1/2 cup heavy cream

• 1 cup peas

• 3 carrots, peeled and diced

• 2 tablespoons fresh parsley, chopped

• buttermilk biscuits, for serving, optional

Steps to Make It

01. Collect the necessary ingredients.

02.  Start by warming olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. While it heats up, mix 3 tablespoons of flour with seasoned salt and black pepper, then coat the chicken pieces in this flour mixture.

03.  Place the coated chicken into the hot oil and cook until it browns all over.

04.  Using a slotted spoon, take the chicken out of the Dutch oven. Next, add butter to the pot. Once melted, add celery, garlic, half of the onion, and the remaining flour. Sauté over medium-low heat until they just begin to soften, about 3 minutes.

05.  Add poultry seasoning and dried sage. Pour in water, chicken bouillon, bay leaf, and the rest of the grated onion. Add the chicken back in. Let it cook over medium heat for 15 to 20 minutes until the chicken becomes tender and the soup starts bubbling.

06.  Lower the heat to medium-low and stir in heavy cream, peas, and carrots. Heat everything gently until it's just warmed through.

07.  Finally, sprinkle with parsley and serve with biscuits if you'd like. Enjoy your meal!

How to Freeze

• For freezing, allow the soup to cool in the fridge, then divide it into freezer bags, laying them flat in the freezer.
• To warm it up, take it out of the bag, put it in a pot with a few tablespoons of water, and heat it on low.

Recipe Variations

• Suppose you've got extra rotisserie chicken or any cooked chicken leftovers; simply include it directly in the soup. Skip the steps for cooking chicken and instead add the chicken towards the end, together with the peas and carrots.
• You have the option to swap out the chicken bouillon and water by using chicken broth.

What's the Secret to Thickening Chicken Pot Pie Soup?

In this chicken pot pie soup recipe, the combination of flour and heavy cream creates a substantial, thick texture. To further thicken your soup, include a slurry made of 1 heaping teaspoon of cornstarch and 2 teaspoons of water before adding the cream and vegetables. Stir well and allow it to simmer for a few minutes to achieve a thicker consistency.