|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 5g||19%|
|Total Sugars 7g|
|Vitamin C 13mg||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken pot pie soup is warm, comforting, and perfect for chilly nights. It has all of the delicious flavors of chicken pot pie without taking an hour to bake.
This soup is perfect for making ahead of time and portioning into freezer bags. You can enjoy an easy and comforting dinner any day of the week.
Bake some fluffy buttermilk biscuits on the side for a complete and hearty meal. They will bake in about the time it takes to make the soup. You can also bake a pie shell on a baking sheet and break it up into pieces to garnish over the top if you’re looking for that pie crust flavor. Or simply serve it with butter rolls or sliced bread.
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
Gather the ingredients.
Heat the olive oil in a large 2- to 3-quart, heavy-bottomed Dutch oven over medium-high heat. Meanwhile, whisk together 3 tablespoons of the flour and the seasoned salt and black pepper. Add the chicken pieces to the flour mixture and toss to coat.
Add the chicken to the hot oil and cook until browned all over.
Use a slotted spoon to remove the chicken from the Dutch oven, then add in the butter. Once it is melted, add the celery, garlic, half of the onion, and remaining flour. Sauté over medium-low heat until just barely softened, about 3 minutes.
Add in the poultry seasoning and dried sage. Add the water, chicken bouillon, bay leaf, and remaining grated onion. Stir in the chicken. Cook over medium heat for 15 to 20 minutes, or until the chicken is tender and the soup is bubbling.
Reduce the heat to medium-low and stir in the heavy cream, peas, and carrots. Heat over medium until the ingredients are just heated through.
Garnish with the parsley and serve with biscuits, if desired. Enjoy.
How to Freeze
- To freeze, let the soup cool in the refrigerator and then portion into freezer bags and lay flat in the freezer.
- To reheat, just remove from the bag, add to a pot with a few tablespoons of water, and heat on low.
- If you have leftover rotisserie chicken or any kind of leftover cooked chicken, you can just add the chicken to the soup. Skip over the cooking chicken steps and then add the chicken in the end along with the peas and carrots.
- You can replace the chicken bouillon and water with chicken broth.
How Do You Thicken Chicken Pot Pie Soup?
The flour and heavy cream in this chicken pot pie soup recipe helps to make it a thick and hearty dish. If you'd like to thicken your soup even more, add a slurry of 1 heaping teaspoon of cornstarch and 2 teaspoons of water before adding the cream and vegetables. Stir and let simmer for a few minutes to thicken.