Hi Natasha. This is a great recipe. Instead of biscuits I take puff pastry sheets, roll them slightly and bake. Served on top of the soup is fantastic! I do the same thing with a beef in red wine sauce.
Chicken Pot Pie Soup Recipe From Quick Check
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Really delicious soup! My hubby made it tonight. We only had half and half and he subbed a mixture he had of parsley, oregano and basil on hand for the parsley. Turned out great. Your recipes are our go to for trying new dishes. Thank you!
Made this for dinner tonight and it was a hit!! For protein, I set aside 2 cups of the broth and used it to cook frozen chicken in the instant pot, then shredded and added all of that back to the soup pot. Due to allergies/preferences, skipped the mushrooms and corn and used gluten free flour. It came out perfect! Will re-make.
I cannot get over how amazing this soup is!! So so yummy and perfect on this cold winter day. I made it exactly as the recipe called for except left out the mushrooms. I will definitely make this again! Thank you! Mmmm ?
I was in the hospital once and they served us a chicken pot pie, but they put the insides of the chicken pot pie on a plate/bowl and then they took a lengthwise slice of puff pastry and bake that and laid it on top of the filling. Do you think that would work on your chicken pot pie soup or your chicken pot pie filling for your recipe for chicken pot pie.
I made this yesterday on a cold day. It was so hardy and satisfying. Served a salad with it and it was a perfect meal. Will add it to my favorite recipes. Will also pass it on to my friends to try. Thanks for a delicious alternative to traditional chicken noodle soup
Wow! I made this fantastic soup tonight and it was a hit. Actually, my husband waited to have his second bowl before he announced to me that this is the best soup I have ever made! I ended up using eight cups of chicken stock instead of six but only because that was the amount in the containers I opened. Also, because of family preferences and missing ingredients, I only used half an onion and then garlic powder in place of garliccloves. I also made the Fluffy Homemade Biscuits and they were a great compliment to this soup. Truly a delicious recipe!
Everything you love about homemade chicken pot pie in a rich, flavorful soup made with creamy chicken stock, all-natural chicken, tender veggies and the deep aroma of fresh herbs.100% real, totally delicious.
This Chicken Pot Pie Soup is classic chicken pot pie converted into a fantastic warm and cozy soup! Instead of a crust, we serve it with easy homemade biscuits for a delicious complete meal. It comes together in just 30 minutes and is perfect comfort food on a chilly day.
Look at step 4 in the instructions above, but I thicken my creamy chicken pot pie soup by sprinkling flour over the onions and garlic and stirring until it gets the consistency of peanut butter. Do not brown like a roux brown through, you want it to remain a light golden color. See photo 4 above.
This soup is delicious! I made it for our soup swap in November, froze it and it was just as good thawed and reheated. It looked a little weird thawing, but then it was fine. Thanks for a great recipe!!!
Absolutely! My kids tend to prefer carrots and peas, so that is the route I stick with. In fact, I use frozen vegetables in this recipe to save on time. Of course, if you prefer fresh, that works great too and you can add in zucchini, squash, mushrooms, broccoli, and more! If using frozen vegetables, add them after you remove the chicken to shred, no need to thaw.
Homemade Biscuits- fluffy, flavorful, and absolutely a must try in this recipe! My fav are these buttermilk biscuits! Dip them in your soup and scrape that bowl clean!
Chicken Pot Pie Soup will keep well in the refrigerator for about 5 days, depending on the freshness of your chicken. In fact, the flavors of this creamy chicken pot pie soup get better the next day so it makes amazing leftovers. Reheat in the microwave or on the stovetop until hot.
Mirepoix: as with a classic pot pie this classic mix of fresh carrots, celery and onion is the flavor base for this soup. Simply sauté in butter or olive oil until softened and fragrant to create a delicious depth of flavor in this quick chicken pot pie soup!
Chicken: you need 2 cups of diced or shredded chicken for this recipe. A rotisserie chicken or leftover chicken breasts work great for this. This is a great use for the pre shredded rotisserie chicken at Costco!
Chicken stock: we use our own homemade chicken or turkey broth but any broth you like will work. I always recommend using low sodium chicken broth so you can season the soup to your taste.
Originally, I'm from New England but now live in North Carolina. My husband and I have 3 kids who keep us busy. I love cooking and want a place for my kids to find our family recipes when they are older.
Make this creamy instant pot chicken pot pie soup tonight! This easy instant pot chicken soup recipe is ready in under 30 minutes, thanks to our handy pressure cooker! Make sure you check out our full list of instant pot soup recipes, too!
I love chicken pot pie. I have been making chicken pot pie soup in my slow cooker for years and knew I wanted to eventually convert it to an instant pot recipe. I finally did it in the Spring of this year when I was working on my instant pot cookbook. I just held out on sharing it until the weather cooled down. This creamy chicken soup is finally here today. And you need to add it to your list and make it immediately. Make sure you also check out our instant pot chicken pot pie recipe.
We have shared several other instant pot soup recipes over the years, including pressure cooker vegetable beef soup, instant pot chicken and dumplings, instant pot beef chili, instant pot white chicken chili, instant pot chicken noodle soup, instant pot chicken vegetable beef soup, and instant pot broccoli cheese soup.
Face it, everyone loves pot pie, and you can make this Easy Chicken Pot Pie with 6 ingredients in 30 minutes. How is this so easy? The cream of chicken soup. Mixed with milk, it melts into a savory, creamy gravy that coats the chicken and veggies for a rich, comforting filling. This homey Easy Chicken Pot Pie has a fluffy biscuit crust (make it in an oven-proof skillet for insta-worthy presentation) but you can also try this version with pie crust and Cheddar cheese: Ultimate Chicken Pot Pie.
This awesome soup is packed with chicken breast, carrots, onion, celery, garlic, chicken stock (try homemade chicken bone broth), potatoes (I used russets), and (frozen) green beans. The broth is made extra creamy by a splash of original Nut Pods or your favorite milk of choice.
The amount of vegetables called for may seem excessive, but soup is the best and easiest opportunity to go crazy on adding more healthy veg into your diet. All those yummy veggies make this chicken pot pie soup hearty, nourishing, and deeeee-licious.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
Use Chicken Thighs: Chicken thighs are a frugal cut of meat and they have a stronger chicken flavor. Use boneless, skinless chicken thighs instead of breasts in this recipe; just trim the fat from the thighs before cooking.
Vegetarian Pot Pie Soup: If you want to go meat-free, skip the chicken all together and pressure cook the soup for 6 minutes. Maybe add in some extra veggies (a couple of extra potatoes or mushrooms or 1 cup of cut green beans) to make the soup hearty.
After 10 minutes, perform a quick release. To do this, turn the steam pressure valve on top of the lid from Sealed to Venting. Once all the pressure has been release (steam is no longer spewing from the valve), open the lid.
Yes, use a Dutch oven or large pot. Heat the olive oil, saute the veggies, then add the spice, broth, and chicken. Bring to a boil and reduce to a simmer. Cook the soup for 25-30 minutes, or until the chicken is cooked through and the veggies are soft. Remove the chicken and shred with two forks in a bowl. Return the chicken to the pot, along with the cream, peas, and corn. Add the cornstarch or arrowroot starch and water, if desired. Simmer for an additional 5 minutes to thicken.
Another quick variation to this recipe is to use vegetables that you love. If you do not love carrots, celery, corn or peas then you can definitely leave them out and add in your favorite instead. I have made this recipe with green beans before and it was delicious!
To make this cornstarch slurry, I mix cup of corn starch with 1 cup of cold water or chicken broth until the corn starch is completely dissolved. Then I add this mixture to the crock pot and cook on high for 30 minutes until the sauce is the consistency that I want for this recipe.
You can do it either. I would throw it in in the beginning so the flavors will combine, but you would want to lessen the the cooktime by cutting it in half. You could even do the recipe on the stove top with rotisserie chicken.
I have made this soup 3 times now, it is awesome. Everyone loves it. I used frozen carrots and green beans this time, saved lots of time chopping, and it turned out great. I also added a few tablespoons of chicken bullion instead of salt. 2ff7e9595c
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