I know, I know its Spring and we are wanting light, fresh recipes, but the weather has been so rainy and yucky that I have been wanting comfort food, especially soup. Not a heavy chili or stew but soup-warm and comforting. We love Chicken Pot Pie so I thought about how good would a Chicken Pot Pie Soup be?? Well..its pretty damn good! And really easy! You can make this more complicated by making your own biscuits but why? Just use the store bought biscuits in a can or the frozen biscuits. They are just as good in a recipe like this and are super easy to make-preheat oven and bake 12 minutes. Can’t get much easier than that!
I used heavy cream in this recipe but only because I had it in the fridge. You can absolutely use milk in place of the cream and lighten this up even more.
I know I say all the time that this or that recipe is easy, but this one is really easy. On the night I had planned on making it for dinner and my son came downstairs about 5:30pm (we normally eat about 7pm) and announced he was hungry! That means feed him immediately or deal with the wrath of a hangry teenager. So, instead of making him a snack I just made this soup. It was on the table in 20 minutes and all was right with the world after he got food in his belly, plus we all loved it!!
Hope this recipe brings some spring comfort to your dinner table! Enjoy!
Chicken Pot Pie Soup
Deliciously rich and creamy soup that is all the fabulous flavors of a traditional pot pie, but in soup form!
- 3 Tablespoons butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 bag frozen mixed vegetables (8oz)
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 2 cups heavy cream or milk
- 3 cups shredded rotisserie chicken
- 1/8 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 Tablespoons fresh parsley, chopped
- 1 can biscuits-baked according to package directions
Bake biscuits according to package directions.
In a large stock pot melt butter over medium-high heat.
Add onions and celery and saute until soft, about 4 minutes.
Add garlic and frozen mixed vegetables. Cook for an additional 5 minutes or until the vegetables are heated through. Do not let the garlic burn so stir frequently.
Sprinkle flour over vegetables and allow to cook for a few minutes until the flour is no longer raw and absorbed by the vegetables.
Slowly add the chicken stock and cream or milk to the vegetables and stir to combine.
Add shredded chicken, thyme, bay leaf, salt and pepper. Allow the soup to simmer for 10-15 minutes for the flavors to combine.
Garnish with parsley and serve hot with 1 biscuit.
- If the soup is too rich you can add 1 teaspoon white wine vinegar to the soup at the end to cut through the richness.
- Add any vegetable you have on hand, mushrooms, yukon gold potatoes, zucchini, leeks, broccoli, asparagus....