Chicken Pot Pie Soup
There’s really no wrong time to make this soup! It’s basically comfort food in a bowl. One of the best parts about it? Since it’s a soup, it doesn’t have to be baked like traditional chicken pot pie.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chicken Pot Pie Soup
Prep Time60 Minutes
Servings4
Cook Time40 Minutes
Ingredients
FOR THE BISCUITS: 4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup cold unsalted butter, cut into cubes
1 ½ cups buttermilk
2 tablespoons butter, melted
FOR THE CHICKEN POT PIE SOUP: 2 tablespoons olive oil
1 pound boneless skinless chicken breasts, diced
2 tablespoons butter
1 white onion, diced
3 large carrots, peeled and diced
2 stalks celery, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
â…“ cup flour
4 cups chicken broth
1 ½ cups frozen peas
1 cup heavy cream or milk
Directions
- TO MAKE THE BISCUITS: Heat the oven to 450F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder and salt and whisk to combine.
- Add the cold butter and incorporate with a pastry cutter, fork or your fingers until it resembles fine crumbs.
- Stir in the buttermilk with a wooden spatula.
- Transfer the dough to a floured surface and roll out with a rolling pin.
- Cut into 9 to 10 biscuits. I used a pizza cutter to cut them into squares, but you can use a round biscuit cutter, too.
- Place the biscuits on the prepared baking sheet. Brush the tops with melted butter.
- Bake the biscuits in the oven for 15 to 17 minutes, until golden brown.
- TO MAKE THE POT PIE SOUP: Add the olive oil to a large soup pot over medium-high heat.
- Add the diced chicken and cook until golden brown and cooked through. Remove the chicken from the pot.
- Add the butter to the remaining olive oil and melt.
- Add the diced onion, carrots, celery, and mushrooms and stir to combine.
- Cook for 10 minutes, until the vegetables have softened, stirring occasionally.
- Add the garlic, salt, and pepper and stir well to combine, cooking 1 more minute.
- Add the flour, stirring to combine and cook for 1 minute.
- Slowly add the chicken broth, stirring constantly to incorporate with the vegetable mixture.
- Add the chicken and peas to the pot, bring the mixture to a boil and simmer for 5 minutes.
- Stir in the cream or milk.
- Serve with the biscuits and enjoy!
TIP: Short on time? You may easily substitute pulled rotisserie chicken for the chicken breasts and canned biscuits for the homemade version.
60 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Gold Medal All-Purpose Flour, 5 Pound
2/$5 Deal
$2.50 was $5.49$0.50/lb
Argo Baking Powder, 12 Ounce
$3.29$0.27/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
Prairie Farms Lowfat Buttermilk, 64 Ounce
$4.49$0.07/oz
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
Fresh Celery, 1 Each
$2.99
Giorgio Sliced White Mushrooms, 8 Ounce
$2.99$0.37/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Gold Medal All-Purpose Flour, 5 Pound
2/$5 Deal
$2.50 was $5.49$0.50/lb
L&B Organic Chicken Broth, 32 Ounce
Huge Deal
$3.29 was $4.79$0.10/oz
Stahlbush Island Farms Frozen Green Peas, 10 Ounce
$4.99$0.50/oz
Essential Everyday Heavy Whipping Cream, 16 Ounce
$3.39$0.21/oz
Directions
- TO MAKE THE BISCUITS: Heat the oven to 450F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder and salt and whisk to combine.
- Add the cold butter and incorporate with a pastry cutter, fork or your fingers until it resembles fine crumbs.
- Stir in the buttermilk with a wooden spatula.
- Transfer the dough to a floured surface and roll out with a rolling pin.
- Cut into 9 to 10 biscuits. I used a pizza cutter to cut them into squares, but you can use a round biscuit cutter, too.
- Place the biscuits on the prepared baking sheet. Brush the tops with melted butter.
- Bake the biscuits in the oven for 15 to 17 minutes, until golden brown.
- TO MAKE THE POT PIE SOUP: Add the olive oil to a large soup pot over medium-high heat.
- Add the diced chicken and cook until golden brown and cooked through. Remove the chicken from the pot.
- Add the butter to the remaining olive oil and melt.
- Add the diced onion, carrots, celery, and mushrooms and stir to combine.
- Cook for 10 minutes, until the vegetables have softened, stirring occasionally.
- Add the garlic, salt, and pepper and stir well to combine, cooking 1 more minute.
- Add the flour, stirring to combine and cook for 1 minute.
- Slowly add the chicken broth, stirring constantly to incorporate with the vegetable mixture.
- Add the chicken and peas to the pot, bring the mixture to a boil and simmer for 5 minutes.
- Stir in the cream or milk.
- Serve with the biscuits and enjoy!
TIP: Short on time? You may easily substitute pulled rotisserie chicken for the chicken breasts and canned biscuits for the homemade version.