Chicken Pot Pie Soup
Servings: 8 servings
Calories: 425cal
Equipment
- 6 qt Dutch Oven or large heavy bottomed pot
Ingredients
- 4 Tablespoons unsalted butter 1/2 stick
- 1 ½ cups chopped onion about 1 large onion
- 1 cup chopped celery about 2 stalks
- 1 cup medium diced carrots about 2 large carrots
- 2 teaspoons minced garlic about 2 medium-sized cloves
- ½ teaspoon dried thyme
- 1 ½ teaspoons Kosher salt divided
- ¾ teaspoon freshly ground black pepper divided
- 5 Tablespoons all purpose flour
- ½ cup dry sherry
- 5 cups chicken stock
- 2 cups large diced Yukon gold potatoes about 3 large potatoes, peeled
- 3 cups shredded chicken
- 1 cup frozen peas
- 1 cup frozen yellow corn
- 1 cup heavy whipping cream
Optional Garnish
- fresh chopped Italian parsley
- Refrigerated Pillsbury biscuits
Instructions
- In a large heavy-bottomed pot or 6 qt Dutch oven, melt the butter over medium-high heat until it begins to bubble.
- Add the onion, celery, and carrots. Cook, stirring frequently, until the onions are translucent but not brown and the vegetables are glossy (about 2-3 minutes).
- Add the garlic, thyme, 1 teaspoon salt, and ½ teaspoon pepper and continue cooking until fragrant, about 1-2 minutes.
- Sprinkle in the flour and cook for 1 minute until the vegetables are coated and have a paste-like texture.
- Increase the heat to high and pour in the sherry. Using a wooden spoon, scrape up any cooked-on bits at the bottom of the pot.
- Add the chicken stock and potatoes and bring to a boil. Then, reduce the heat to a simmer, cover, and cook for 20 minutes or until the potatoes are fork-tender.
- Add the shredded chicken, frozen peas, and corn.
- Stir in the heavy cream and season with ½ teaspoon salt and ¼ teaspoon pepper to taste. Continue simmering uncovered until the chicken and vegetables are heated through.
- Serve with chopped parsley and biscuits, if desired.
Notes
- A medium dice is ½-inch, a large dice is ¾-inch in size.
- You can use chicken breast, thighs, or rotisserie chicken.
- If you want to substitute fresh thyme for dried thyme, replace with two tablespoons chopped thyme leaves.
- You may find you need more salt if you use low-sodium chicken stock. In Step 7, adjust the seasoning to your liking. The amounts used here were for regular chicken stock (not low-sodium).
- You can use the same amount of dry white wine if you don't have dry sherry. If you don’t want to cook with alcohol, substitute with the same amount of chicken stock.
Nutrition
Serving: 1serving | Calories: 425cal | Carbohydrates: 33g | Protein: 22g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 728mg | Potassium: 811mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3513IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 2mg
