Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a comforting and hearty dish that combines the flavors of a classic chicken pot pie in a rich and creamy soup. It’s perfect for a cozy meal on a chilly day.

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup frozen mixed vegetables
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 1/2 cups chicken broth
• 2/3 cup milk
• 2/3 cup heavy cream
• 1/2 cup biscuit mix
• 1/4 cup water

Instructions

Step 1: Prepare the Roux

1. Melt Butter: In a large saucepan or Dutch oven, melt the butter over medium heat.
2. Add Flour and Seasonings: Add the all-purpose flour, salt, pepper, and garlic powder to the melted butter. Stir until well combined to form a roux.

Step 2: Make the Soup Base

1. Add Broth and Milk: Gradually add the chicken broth and milk, stirring constantly until the mixture is smooth and thickened.

Step 3: Add Vegetables and Chicken

1. Add Vegetables and Chicken: Add the frozen mixed vegetables and cooked, shredded chicken to the pot. Stir to combine.

Step 4: Prepare and Add Biscuit Dough

1. Make Biscuit Dough: In a small bowl, mix together the biscuit mix and water until a dough forms.
2. Drop Dough: Drop spoonfuls of the biscuit dough onto the top of the soup.

Step 5: Cook the Soup

1. Bring to Boil: Bring the soup to a boil, then reduce the heat to low.
2. Simmer: Let it simmer for 10-15 minutes, or until the biscuit dough is cooked through and the soup is thickened.

Step 6: Add Cream and Finish

1. Add Heavy Cream: Stir in the heavy cream and cook for an additional 2-3 minutes, or until the soup is heated through.

Step 7: Serve

1. Garnish: Serve the soup hot, garnished with additional black pepper or chopped fresh herbs if desired.

Tips

• Vegetable Options: You can add any vegetables you like, such as peas, corn, or green beans, for more variety.
• Chicken: Rotisserie chicken works well for this recipe for convenience.
• Biscuit Dough: If you prefer, you can use homemade biscuit dough instead of a mix.

Conclusion

This Chicken Pot Pie Soup is a delicious and comforting meal that’s easy to make. It combines the best parts of a chicken pot pie into a creamy, satisfying soup that’s sure to please the whole family. Enjoy!

Chicken Pot Pie Soup

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup frozen mixed vegetables
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 1/2 cups chicken broth
• 2/3 cup milk
• 2/3 cup heavy cream
• 1/2 cup biscuit mix
• 1/4 cup water

Instructions:

1. In a large saucepan or Dutch oven, melt the butter over medium heat.
2. Add the all-purpose flour, salt, pepper, and garlic powder to the melted butter and stir until well combined.
3. Gradually add the chicken broth and milk, stirring constantly until the mixture is smooth.
4. Add the frozen vegetables and cooked chicken to the pot and stir to combine.
5. In a small bowl, mix together the biscuit mix and water until a dough forms. Drop spoonfuls of the biscuit dough onto the top of the soup.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the biscuit dough is cooked through and the soup is thickened.
7. Stir in the heavy cream and cook for an additional 2-3 minutes, or until the soup is heated through.
8. Serve the soup hot, garnished with additional black pepper or chopped fresh herbs, if desired. Enjoy!

Chicken Pot Pie Soup

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup frozen mixed vegetables
• 1/3 cup butter
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 1/2 cups chicken broth
• 2/3 cup milk
• 2/3 cup heavy cream
• 1/2 cup biscuit mix
• 1/4 cup water

Instructions:

1. In a large saucepan or Dutch oven, melt the butter over medium heat.
2. Add the flour, salt, pepper, and garlic powder to the melted butter and stir until well combined.
3. Gradually add the chicken broth and milk, stirring constantly until the mixture is smooth.
4. Add the frozen vegetables and cooked chicken to the pot and stir to combine.
5. In a small bowl, mix together the biscuit mix and water until a dough forms. Drop spoonfuls of the biscuit dough onto the top of the soup.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the biscuit dough is cooked through and the soup is thickened.
7. Stir in the heavy cream and cook for an additional 2-3 minutes, or until the soup is heated through.
8. Serve the soup hot, garnished with additional black pepper or chopped fresh herbs, if desired. Enjoy!