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.
Servings: 6 servings
Calories: 575kcal
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: 575kcal | Carbohydrates: 59g | Protein: 24g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1906mg | Potassium: 809mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5890IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 4mg