Creamy Chicken Pot Pie Soup Recipes

CHICKEN POTPIE SOUP

Steps:

• Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.

CHICKEN POT PIE SOUP

Steps:

• In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

CREAMY CHICKEN POT PIE SOUP

Steps:

• If you haven't already, measure out your milk and cream in a 2-cup glass measuring cup or bowl and set aside to come to room temperature.In a large soup pot or heavy dutch oven, heat butter and olive oil over medium heat until melted and sizzling. Add onion, carrot, celery and garlic and a hearty pinch of salt and pepper and sauté, stirring occasionally, until veggies are softened and onions are starting to brown, about 15 minutes.Add flour and paprika and stir until flour thickens and evenly coats veggies in a paste-like consistency.Add broth and bay leaf and bring to a simmer.Add chicken, cubed potatoes and peas and gently simmer for about 20 minutes or until chicken is cooked through and potatoes are fork tender. Remove from heat.Temper the milk and cream mixture by ladling about 1/4 cup of hot soup liquid into measuring cup with milk, whisking constantly. Continue to ladle hot liquid, 1/4 cup at a time, until you've added about 1 to 1 1/2 cups and milk mixture is warmed to the touch. Pour into pot with remaining soup and stir to combine.Stir in parsley and thyme. Taste and adjust salt and pepper as necessary before ladling into soup bowls to serve. Top with pie crust crackers or oyster crackers, if desired. Soup will also keep in the refrigerator for 2 to 3 days or frozen for up to 1 month. Reheat in a saucepan until heated through without letting it simmer.

CHICKEN POT PIE SOUP RECIPE

Steps:

• Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
• Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
• Add 1/3 cup flour and stir constantly for 1 minute until golden.
• Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
• Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

CREAMY CHICKEN POT PIE SOUP

Steps:

• Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.
• Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.
• Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
• Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.

CHICKEN POT PIE SOUP

Steps:

• Prepare and bake the canned biscuit dough as directed on the packaging. If desired, you can make scratch biscuits using your favorite recipe.
• To a large Dutch oven, add the butter, onions, celery, garlic, and cook for about 5 minutes over medium-high heat, or until vegetables begin to turn soft and translucent.; stir nearly constantly.
• Evenly sprinkle the flour over the top, stir to combine, and cook for about 1 minute.
• Whisk in the broth, optional wine (if not using wine, add an additional 1/2 cup broth), and add the carrots, potatoes, and cook over medium-high heat until the potatoes are fork tender, about 10 minutes. Tip - Make sure not to cube the potatoes any bigger than approximately 1/2-inch or they will take much longer to cook through.
• Add the chicken, corn, peas, salt, pepper, poultry seasoning, bay leaves, parsley, bring to slow boil, and cook for about 5 minutes.
• Turn the heat to low, add the heavy cream, and just bring the soup up to temperature. Tip - Don't boil the soup at this point because the cream can break as dairy is prone to doing this if heated too high; just warm it.
• Remove the bay leaves, taste the soup, and if necessary add more salt or pepper, to taste.
• Portion out the soup into bowls, and top with biscuits before serving.

CREAMY CHICKEN POT PIE SOUP

Steps:

• Pat chicken dry and generously salt and pepper both sides.
• In a large pot, heat 1 tablespoon of the oil over medium-high heat. Cook the chicken until well-browned, 3 to 4 minutes, flip and repeat. Transfer chicken to a plate and set aside.
• Turn heat down to medium and to the same pot, add remaining 1 tablespoon of the olive oil. Add garlic, onion, celery, and carrots, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 8 minutes.
• Stir in the white wine, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.
• Add potatoes and 3 cups of the chicken broth and bring to a simmer. Cut the chicken breasts in half*, return them to the pot and simmer until the chicken is cooked through and potatoes are fork tender, 15 to 20 minutes. Remove the chicken from the pot and set it on a clean plate or cutting board to cool slightly.
• While your chicken cools, in a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until the flour is lightly golden and forms a sticky paste with the butter.
• Slowly drizzle in the milk followed by the cream, whisking out any lumps as they form. Cook, whisking continuously, until mixture is thickened (it should be the consistency of thick gravy) and bubbly around the edges, about 5 minutes.
• Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it to the soup.
• Stir in corn and peas and heat over medium heat until vegetables are heated through, 2 to 3 minutes.
• If soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.
• Add pepper and salt to taste. Serve, and enjoy!