Chicken Pot Pie Soup
I pride myself in my Homemade Chicken Pot Pie recipe. It is the one recipe I always make a double batch of. I love making it for family gatherings and hearing all the good things people have to say about it. Of course, I make my crust from scratch from a recipe that was taught to me by a really good family friend. My grandma fueled my love for cooking, my good friend Evelyn shared her secrets for noodles, pie crust and canning.
This soup is a spin on the traditional Chicken Pot Pie recipe. You have everything but the crust in this soup, flavor and all.
I pair all my soups with a couple slices of bread. Either French Bread or garlic toasted bread. I paired the Chicken Pot Pie Soup with double sided toasted garlic bread. I love using Morton’s Garlic Sea Salt seasoning and it makes this bread “pop”. You could easily make little “crust” dippers with refrigerated pie crust from the store
Each bite of this soup is full of flavor.
A few tips:
- Substitute a bag of frozen peas for the can of peas. Either will work just fine.
- Leftover chicken works great in this recipe. Have leftover baked chicken? Cut the leftovers into smaller bite size pieces and use it in this recipe.
- Fresh potatoes are the best but a can of cut potatoes will also work as a substitute in this recipe.
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Chicken Pot Pie Soup
Ingredients
- 1.5 Pounds Boneless Skinless Chicken Breasts
- 6 Tablespoons Unsalted Butter divided
- 1 Small Yellow Onion diced
- 3 Cloves garlic minced
- 2 Tablespoons All Purpose Flour
- 1 32 oz Chicken Broth
- 2 Medium Russet Potatoes peeled and diced
- 1 14.5 oz Can of Peas drained
- 3 Medium carrots peeled and diced
- Pinch Kosher Salt
- Pinch ground black pepper
- 1/4 Teaspoon dried rosemary
- 1/4 Teaspoon Dried Thyme
- 1 Cup Heavy Whipping Cream
Instructions
- In a 5 qt or 6 qt stock pot, add thawed chicken breasts and 2 tablespoons butter. Cook until golden brown on both sides. Remove from pot and shred the chicken.
- Add in the remaining 4 tablespoons of butter, onions and garlic. Heat until the onions are translucent.
- Whisk in the flour and form a rue.
- Add in the rosemary, thyme, broth, potato, peas, carrots, and salt and pepper.
- Cover and cook on low heat for 30-40 minutes or until the potatoes are tender and cooked.
- Stir in the heavy cream and allow the soup to heat on low for an additional 10 minutes.
- Serve.