Creamy Chicken Pot Pie Soup

By zhanghengshuo

5 Person

60 Minutes

0 Calories

This thick and creamy chicken pot pie soup recipe is loaded with chunks of chicken breast, potatoes, carrots and peas and topped with crispy pie crust crackers – it’s the soup version of your favorite chicken pot pie!

Ingredients

Pie crust crackers or oyster crackers
Freshly ground black pepper
Salt
1 tsp. Chopped fresh thyme
1 tbsp. Heavy cream, at room temperature
1/4 cup Heavy cream, at room temperature
1 cup Whole milk, at room temperature
1/2 cup Fresh or frozen English peas
2 Medium yukon gold potatoes, cut into 1/2-inch cubes
2 Boneless skinless chicken breasts, cut into bite sized cubes
1 Bay leaf
1 quart Chicken stock
1/2 tsp. Paprika
1/4 cup All purpose flour
3 cloves garlic, minced
1 Stalk celery, finely chopped
3 Skinny carrots, peeled and sliced into 1/4-inch thick coins Read more at https://www.loveandoliveoil.com/2018/01/creamy-chicken-pot-pie-soup.html#RmUzvR1kwxOstJx2.99
1 Medium onion, finely chopped
2 tbsp. Unsalted butter
2 tbsp. Olive oil

Method

01

If you haven’t already, measure out your milk and cream in a 2-cup glass measuring cup or bowl and set aside to come to room temperature.
02

In a large soup pot or heavy dutch oven, heat butter and olive oil over medium heat until melted and sizzling. Add onion, carrot, celery and garlic and a hearty pinch of salt and pepper and sauté, stirring occasionally, until veggies are softened and onions are starting to brown, about 15 minutes.
03

Add flour and paprika and stir until flour thickens and evenly coats veggies in a paste-like consistency.
04

Add broth and bay leaf and bring to a simmer.
05

Add chicken, cubed potatoes and peas and gently simmer for about 20 minutes or until chicken is cooked through and potatoes are fork-tender. Remove from heat.
06

Temper the milk and cream mixture by ladling about 1/4 cup of hot soup liquid into measuring cup with milk, whisking constantly. Continue to ladle hot liquid, 1/4 cup at a time, until you’ve added about 1 to 1 1/2 cups and milk mixture is warmed to the touch. Pour into pot with remaining soup and stir to combine.
07

Stir in parsley and thyme. Taste and adjust salt and pepper as necessary before ladling into soup bowls to serve. Top with pie crust crackers or oyster crackers, if desired. Soup will also keep in the refrigerator for 2 to 3 days or frozen for up to 1 month. Reheat in a saucepan until heated through without letting it simmer.

Related Tags

Chicken Recipes

Chicken Soup Recipes

Chicken Pot Pie Recipes

Dinner Recipes

Soup Recipes

Lunch Recipes

Creamy Chicken Pot Pie Soup

4.8

( By zhanghengshuo )

01 Information

Grade medium
Serving 5 servings
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

Pie crust crackers or oyster crackers

Freshly ground black pepper

Salt

1 tsp. Chopped fresh thyme

1 tbsp. Heavy cream, at room temperature

1/4 cup Heavy cream, at room temperature

1 cup Whole milk, at room temperature

1/2 cup Fresh or frozen English peas

2 Medium yukon gold potatoes, cut into 1/2-inch cubes

2 Boneless skinless chicken breasts, cut into bite sized cubes

1 Bay leaf

1 quart Chicken stock

1/2 tsp. Paprika

1/4 cup All purpose flour

3 cloves garlic, minced

1 Stalk celery, finely chopped

3 Skinny carrots, peeled and sliced into 1/4-inch thick coins Read more at https://www.loveandoliveoil.com/2018/01/creamy-chicken-pot-pie-soup.html#RmUzvR1kwxOstJx2.99

1 Medium onion, finely chopped

2 tbsp. Unsalted butter

2 tbsp. Olive oil

03 Method

Step 1

If you haven’t already, measure out your milk and cream in a 2-cup glass measuring cup or bowl and set aside to come to room temperature.

Step 2

In a large soup pot or heavy dutch oven, heat butter and olive oil over medium heat until melted and sizzling. Add onion, carrot, celery and garlic and a hearty pinch of salt and pepper and sauté, stirring occasionally, until veggies are softened and onions are starting to brown, about 15 minutes.

Step 3

Add flour and paprika and stir until flour thickens and evenly coats veggies in a paste-like consistency.

Step 4

Add broth and bay leaf and bring to a simmer.

Step 5

Add chicken, cubed potatoes and peas and gently simmer for about 20 minutes or until chicken is cooked through and potatoes are fork-tender. Remove from heat.

Step 6

Temper the milk and cream mixture by ladling about 1/4 cup of hot soup liquid into measuring cup with milk, whisking constantly. Continue to ladle hot liquid, 1/4 cup at a time, until you’ve added about 1 to 1 1/2 cups and milk mixture is warmed to the touch. Pour into pot with remaining soup and stir to combine.

Step 7

Stir in parsley and thyme. Taste and adjust salt and pepper as necessary before ladling into soup bowls to serve. Top with pie crust crackers or oyster crackers, if desired. Soup will also keep in the refrigerator for 2 to 3 days or frozen for up to 1 month. Reheat in a saucepan until heated through without letting it simmer.

04 Author