Easy Creamy Chicken Pot Pie Soup
Comforting, warm, and delicious, this Chicken Pot Pie Soup is all of our favorite things in one dish. We've turned chicken pot pie, a classic Southern dish, into an easy-to-achieve soup that will warm up any cold winter night.
Servings: 6 servings
Calories: 347kcal
Ingredients
- 2 bone-in chicken breasts (about 2 lbs.) or an entire breast with bone from a rotisserie or roast chicken. You'll need about 4 cups of cooked and shredded chicken.
- ½ tsp. black pepper
- 1 ¼ tsp. kosher salt divided
- ¼ cup unsalted butter
- 1 ½ cups chopped yellow onion about 1 medium onion
- 1 cup chopped carrot about 2 medium carrots
- ¾ cup chopped celery about 2 stalks
- 1 Tbsp. minced garlic about 3 garlic cloves
- 1 tsp. chopped fresh thyme
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh sage
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 4 cups chicken broth
- 1 cup frozen green peas thawed
- ½ cup heavy whipping cream
- ¼ cup chopped fresh flat-leaf parsley
- 1 Tbsp. fresh lemon juice from 1 lemon
- 1 12-oz. can refrigerated biscuits, prepared according to pkg. directions, for serving
Instructions
- To cook chicken: Heat a Dutch oven over medium. Place chicken, skin-side down, in a Dutch oven, and cook until golden brown, most of the fat has rendered out, and the skin is crispy about 10 minutes. Transfer chicken to a plate, reserving drippings in the Dutch oven. Remove and discard skin from chicken; sprinkle breasts with pepper and 1 teaspoon of salt.For rotisserie chicken: Remove the entire chicken breast with bone from the cooked chicken. You may remove the meat from the bone, but save the bone for the soup. You will need 4 cups of shredded meat. Set the meat aside. Go directly to step #2.
- Cook vegetables: Melt butter in hot drippings over medium; add onion, carrots, and celery, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic, thyme, rosemary, and sage; cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle with flour, and cook, stirring constantly, until absorbed, about 1 minute. Add wine, and cook, stirring constantly, until mixture is fully thickened, about 30 seconds. Stir in broth. Bring to a boil over high. Return chicken breasts to broth mixture, reduce heat to medium, and bring to a simmer.Add the saved bones from the rotisserie chicken to the broth if using a roasted chicken.
- Simmer, partially covered, stirring occasionally, until a thermometer inserted into the thickest part of the partially cooked chicken breasts registers 165°F, about 30 minutes. Transfer chicken to a plate, and let cool slightly, about 10 minutes. Shred chicken meat; discard bones.For the rotisserie chicken breasts simply remove and discard the bones.
- Finish soup: Add shredded chicken to Dutch oven over medium-low.Stir in peas and whipping cream. Cook, stirring occasionally, until mixture is warmed through, about 2 minutes. Stir in parsley and lemon juice. Serve with biscuits.
Nutrition
Calories: 347kcal | Carbohydrates: 19g | Protein: 17g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 1090mg | Potassium: 535mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4617IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 2mg