Chicken Pot Pie Soup

I love to make this when I find boneless skinless chicken breasts on sale for around $1.99/lb. This is a creamy chicken pot pie in the form of soup. It’s perfect for a day when you need some good comfort food.

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I wouldn’t go so far to say it’s healthy, although it does have a nice helping of veggies. (The butter and cream probably cancel that out, however!) It makes quite a bit, and the leftovers are almost better than the original meal.  Letting the flavors sit together overnight gives it an even richer taste the next day.

This recipe is inspired by a Rachel Ray recipe.  Below I have my version with step-by-step instructions and pictures!

Chicken Pot Pie Soup

• 1 can refrigerated biscuits or crescent rolls
• sweet paprika or chili powder, for sprinkling (I prefer chili powder)
• 1.5 lbs chicken breast pieces, diced
• 3 tablespoons butter
• 2 tablespoons Montreal Steak Seasoning
• 2 ribs celery  and greens from the heart, chopped (I use the heart leaves too)
• 1 medium yellow onion, chopped
• 2 large carrots, peeled and diced
• Salt and pepper, to taste
• 2 teaspoons poultry seasoning
• 3 tablespoons all-purpose flour
• 1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
• 2 cups whole milk (or half & half or cream to make it thicker and creamier)
• 3 cups chicken stock
• 1/4 teaspoon grated nutmeg, a healthy grating (optional)
• 1 cup frozen green peas

1.  Preheat oven according to package directions and arrange biscuits on cookie sheet. You will might have extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika or chili powder and bake for 10 to 12 minutes.

2.  Cut chicken into cubes.

3.  In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and seasoning. (If you use the Montreal Seasoning, DO NOT add salt and pepper, it already has ALOT!) Cook 5 minutes more, add flour cook another minute.

4.  Add potatoes, then stir in whole milk (half and half or cream) and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.

TIP:  If the soup is not thick enough for you, take 1-2 T of flour with some of the warm liquid in a separate cup and mix until it has no lumps.  It will be a thick gravy-like consistency, then add to the soup.  Stir and it will thicken within about 15 minutes.

Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Chicken Pot Pie Soup

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Serves: 8-10

Ingredients

• 1 can refrigerated biscuits or crescent rolls
• sweet paprika or chili powder, for sprinkling (I prefer chili powder)
• 1.5 lbs chicken breast pieces, diced
• 3 tablespoons butter
• 2 tablespoons Montreal Steak Seasoning
• 2 ribs celery and greens from the heart, chopped (I use the heart leaves too)
• 1 medium yellow onion, chopped
• 2 large carrots, peeled and diced
• Salt and pepper, to taste
• 2 teaspoons poultry seasoning
• 3 tablespoons all-purpose flour
• 1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
• 2 cups whole milk (or half & half or cream to make it thicker and creamier)
• 3 cups chicken stock
• ¼ teaspoon grated nutmeg, a healthy grating (optional)
• 1 cup frozen green peas

Instructions

1. Preheat oven according to package directions and arrange biscuits on cookie sheet. (If you have extra biscuits leftover, save them for ham and cheese or egg and cheese breakfast sandwiches the next morning.) Sprinkle biscuits with a little paprika or chili powder and bake for 10 to 12 minutes.
2. Cut chicken into cubes.
3. In a medium pot over medium to medium high heat, cook chicken in butter for two minutes.
4. Add veggies and season with salt and pepper and seasoning. (If you use the Montreal Seasoning, DO NOT add salt and pepper, it already has ALOT!)
5. Cook 5 minutes more, add flour, cook another minute.
6. Add potatoes, then stir in whole milk (half and half or cream) and chicken stock.
7. Add nutmeg.
8. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes.
9. Adjust seasonings.
10. Add peas, stirring to warm through.
11. Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

TIP

1. If the soup is not thick enough for you, take 1-2 T of flour with some of the warm liquid in a separate cup and mix until it has no lumps. It will be a thick gravy-like consistency, then add to the soup. Stir and it will thicken within about 15 minutes.

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Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.