Description
Chicken pot pie soup has all the flavors of classic chicken pot pie, but with a lot less work. The soup has plenty of veggies, and succulent chicken, in a savory, creamy broth. The soup is served with buttermilk biscuits for dipping, as the “crust”. You’re going to love this one!
Ingredients
Chicken Pot Pie Soup
- 2 ounces unsalted butter (1/4 cup)
- 1 large yellow, or white onion, chopped
- 2 to 3 carrots, sliced
- 3 to 4 garlic cloves, minced
- 8 ounces mushrooms, thinly sliced
- 1/4 cup all purpose flour (sub rice flour for gluten free option)
- 6 cups low sodium chicken broth
- 1 bundle fresh thyme, and sage (sage is optional)
- 1 to 2 teaspoons kosher salt (reduce by half if using table salt)
- 2 teaspoons black pepper
- 1 pound yukon gold potatoes, cut into 1 inch cubes
- 1/2 to 3/4 cup heavy cream
- 1 15 ounce can of corn (unsweetened)
- 1 rotisserie chicken (or leftover chicken) chopped/shredded (about 3 cups of chicken)
- 2 cups frozen peas
Optional Garnish
- Parsley, chopped
Buttermilk Biscuits (optional)
- 8 tablespoons unsalted butter
- 2 cups unbleached all purpose flour (see notes for gluten free option)
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt (reduce to 3/4 teaspoon if using table salt)
- 1 cup + 1 tablespoon buttermilk
- 1 egg (for egg wash)
Instructions
- Prepare – Prep all of the veggies as instructed above: chop the onion, slice the carrots, mince the garlic, slice the mushrooms, tie your sprigs of thyme and sage into an herb bundle using kitchen twine, and cut the potatoes. Also cut up your rotisserie chicken, or other leftover chicken and set aside. Also drain the canned corn. This soup moves quickly once it’s started, so it’s helpful to have everything prepped.
- Preheat your oven (if making biscuits) – Preheat your oven 450 degrees Fahrenheit for the biscuits. At this time also line a medium sheet pan with parchment paper, set aside.
- Cook the veggies – Heat a dutch oven, or a large pot over medium high heat. Once hot add the butter and allow it to melt, then add the onions, carrots, mushrooms, and garlic. Sauté until tender, stirring occasionally, about 5 minutes.
- Make the roux – Once the veggies are cooked, add the 1/4 cup of flour and cook the flour stirring constantly, for about 2 minutes, until the flour starts to smell nutty, and look a little browned. Slowly stream in the chicken broth while stirring the roux mixture to eliminate any lumps.
- Add the herbs and potatoes – Add the potatoes, and the herb bundle, along with 1 to 2 teaspoon kosher salt, and 2 teaspoons black pepper. NOTE: If using raw chicken, add the chicken to the soup and allow to simmer for 5 minutes before adding the potatoes (see notes for more details). Allow the soup to come to a simmer, allow it to simmer for 10 minutes, uncovered, or until the potatoes are fork tender.
- Mix up the biscuits (if making – optional step) – while the soup is simmering, mix up the biscuits. Cut the butter into cubes, place in a bowl in the freezer. To a large mixing bowl add the flour, baking powder, and kosher salt – mix using a fork, or a Danish dough whisk to combine. Next, add the cold butter cubes and toss in the flour. Use your fingers to cut the butter into the flour until small, pea-sized pieces of butter remain. Add 3/4 cup of the buttermilk and mix using a fork, or Danish dough whisk to combine. A shaggy dough will form, if the dough looks dry, add about 2 tablespoons of the buttermilk until the dough looks mostly moistened – you may not need all of the buttermilk.
- Roll out the dough (if making biscuits – optional step) – turn the dough out on to a clean, work surface that has been lightly floured. Knead the dough 2 to 3 times, just until it comes together. Use a rolling pin to roll the dough out about 1/2 inch thick. You can either use a sharp knife to cut the dough into squares, or use a 3 inch biscuit cutter to cut into circles. If cutting the biscuits into circles you will need to re-roll the dough to get as many biscuits as you can. Transfer the biscuits to the prepared baking pan. Add the egg to the measuring cup that was used for the buttermilk and whisk. Brush the egg wash onto the tops of each biscuit.
- Bake the biscuits (if making – optional step) – Bake in the 450 degree preheated oven for 15 to 17 minutes, or until the biscuits have risen, and the tops look golden brown. Allow them to cool for 5 minutes before serving with the soup. See notes for how to re-heat the leftover biscuits. NOTES – If the soup is done before the biscuits, that’s okay, the soup can hang out in the pot with the heat off, and lid on to keep it warm, until the biscuits are done.
- Add the remaining ingredients to the soup – Add the heavy cream, along with the cooked chicken, and corn, simmer for 5 minutes, just until the chicken is warmed through. Stir in the frozen peas and simmer for another 2 minutes, just until the peas are warm. Taste and adjust seasoning as needed.
- Serve – Ladle soup into severing bowls and serve hot. Garnish with a sprinkle of fresh parsley, if desired. Serve with biscuits on the side for dipping, if you want. See notes for other ideas on what to serve the soup with.
Notes
Gluten free option – Make sure to swap the all purpose flour for rice flour to make the roux for the soup. If making the biscuits, you can easily swap the all purpose flour for Bob’s Red Mill gluten free 1 to 1 baking flour. It works great!
chicken – you can also use about 2 pounds of chicken breasts and cook them directly in the soup. Add the chicken to the soup and simmer for 5 minutes before adding the potatoes. Remove the chicken when the potatoes are cooked. Allow the chicken to rest for 10 minutes while adding the remaining ingredients to the soup. Shred, or cut up the chicken and add it back to the soup right at the end.
Biscuits are optional – You can easily omit the biscuits if you want a lighter meal. The soup on it’s own is just as delicious and satisfying. This is why I added the potatoes to provide a carb-y eliminate to the soup if you don’t want the biscuits. You can also try the pie crust option below, or even use a store bought puff pastry crust.
How to re-heat leftover biscuits – The biscuits are fine eaten cold too, but to re-heat them, preheat your oven to 400 degrees Fahrenheit and bake for 5 to 10 minutes, just until warmed through. They will be a little dryer than when they are fresh, but they’re still good.
Pie crust crackers option – Whenever I make pie crust, I store the scraps in a disc in the freezer. You can roll out that pie crust, cut it into squares, or use a fun cookie cutter. Place it on a parchment lined sheet pan, brush it with a little egg wash. Poke a few holes with a fork, and bake at 400 degrees Fahrenheit until the pie crust is golden brown and crispy – about 10 mins. If looking for a gluten free pie crust, try my flaky gluten free pie crust recipe!
