Tasty Chicken Pot Pie Soup Recipe

July 08, 2023 Post a Comment

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Instant Pot Chicken Pot Pie Soup Recipe Ready in minutes! from www.eatingonadime.com

Description

Chicken pot pie soup is a comforting dish that is perfect for cold winter nights. It’s a creamy, flavorful soup that features tender chunks of chicken, vegetables, and a rich gravy. The soup is topped off with a buttery biscuit crust for added texture and flavor. This soup is sure to please the whole family!

Prep Time

This recipe takes about 15 minutes of preparation time before cooking. You’ll need to chop the vegetables, shred the chicken, and mix together the biscuit dough.

Cook Time

Once everything is prepped, the soup will take about 30 minutes to cook on the stovetop. The biscuit crust will need an additional 10 minutes in the oven.

Ingredients

For the soup:

2 tablespoons butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 teaspoon garlic, minced
2 tablespoons all-purpose flour
3 cups chicken broth
2 cups cooked and shredded chicken
1 cup frozen peas
1/2 teaspoon dried thyme
Salt and pepper, to taste
1/4 cup heavy cream

For the biscuit crust:

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter, cut into cubes
1/4 cup buttermilk

Instructions

To make the soup, melt the butter in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and cook until the vegetables are softened, about 5 minutes. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute, then slowly add the chicken broth, whisking to combine.

Add the chicken, peas, thyme, salt, and pepper. Bring the mixture to a simmer, reduce the heat to low, and cook for 10 minutes, stirring occasionally. Stir in the heavy cream and cook for an additional 5 minutes.

While the soup is cooking, preheat the oven to 375°F and prepare the biscuit crust. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse meal. Add the buttermilk and stir to combine.

Spread the biscuit dough over the top of the soup and bake for 10 minutes, or until the top is golden brown. Serve the soup hot, with a sprinkle of fresh thyme.

Equipment

Large pot
Whisk
Pastry blender or two knives
Medium bowl
Oven

Notes

This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stovetop before topping with the biscuit crust and baking.

Nutrition: Per Serving

Recipe Tips

For a more flavorful soup, try adding a bay leaf, a pinch of nutmeg, or a teaspoon of dried parsley to the broth. You can also replace the peas with your favorite vegetables, such as corn, green beans, or mushrooms.

If you are short on time, you can skip the biscuit crust and top the soup with shredded cheese or croutons. You can also use store-bought biscuit dough in place of the homemade biscuit crust.