Chicken Pot Pie Soup
Chicken Pot Pie Soup brings all the cozy flavors of the classic pie to a bowl—tender shredded chicken, hearty vegetables, and a rich, velvety broth scented with rosemary. It’s comforting and satisfying without the crust, perfect for chilly evenings or a family-friendly weeknight dinner.
- Prep15 mins
- Cook30 mins
- Serves8
- DifficultyMedium
- 1
Heat 3 tablespoons of oil in a Dutch oven or large cast-iron skillet over medium heat. Pat the chicken dry with a paper towel and season to taste with all-purpose seasoning.
- 2
Cook the chicken thighs until browned, about 6 to 7 minutes per side; transfer the chicken to a platter to cool.
- 3
Add the onions, celery, carrots, and garlic to the remaining oil in the Dutch oven (add 1 tablespoon more oil if needed). Season the mixture with 1 teaspoon all-purpose seasoning to build flavor. Cook and stir until the onions start to turn translucent, 3 to 4 minutes.
- 4
Add the mushrooms, chicken bouillon cube, and dried rosemary. Cook and stir for 2 minutes. Whisk in the flour; cook for 1 to 2 minutes.
- 5
Slowly whisk in the chicken stock. Bring to a simmer and keep stirring until the flour is fully incorporated into the stock. Cook, stirring constantly, until the soup starts to thicken. Depending on how thick you want the soup, you may need to add a little more stock.
- 6
Meanwhile, remove the skin from the chicken thighs, pull the meat apart, and add it to the pot. Continue stirring for 1 minute. Cover and cook at a low simmer for 10 to 12 minutes.
- 7
Add the frozen vegetables; stir and reduce the heat. Pour in the heavy cream and stir well to blend in the cream. Cover and bring the soup back to a simmer, 3 to 5 minutes. Remove from the heat, stir, and serve immediately.
- Calories 433.09 kcal High
- Protein 18.01 g Good Source
- Carbs 17.09 g Moderate
- Total Fat 31.56 g High
- Saturated Fat 11.08 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 115.91 mg High
- Sodium 456.32 mg Moderate
- Fiber 4.98 g Moderate
- Sugar 4.9 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 63.51 mg Low Source
- Iron 2.59 mg Moderate
- Potassium 465.32 mg Low Source
- Vitamin A 116.51 mcg_rae Moderate
- Vitamin C 2.87 mg Low Source
- Vitamin D 1.55 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Celery
- Corn 🌽
- Garlic 🧄
- Onions 🧅
About This Recipe
Chicken Pot Pie Soup is an American dinner recipe made with 14 ingredients. It takes about 45 mins, serves 8, and is rated medium. Key ingredients include All Purpose Flour, All Purpose Seasoning, Carrot, and Celery. Each serving provides about 433.09 kcal, and is a good source of protein.
Recipe Questions
- What is Chicken Pot Pie Soup?
- It is an American pot pie recipe made with 14 ingredients, usually served for dinner or lunch or soup.
- What is Chicken Pot Pie Soup made of?
- The main ingredients are All-Purpose Flour, All-Purpose Seasoning, Carrot, Celery, Chicken Bouillon. The full list of 14 is above.
- What goes well with Chicken Pot Pie Soup?
- Explore these American side-dish recipes.
- How long does it take to make Chicken Pot Pie Soup?
- About 45 mins in total: 15 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 433.09 kcal. The full nutrition breakdown is above.
- Is Chicken Pot Pie Soup easy to make?
- This recipe is rated medium, with 14 ingredients and 7 steps.
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