Chicken Pot Pie Soup

It’s soup season y’all! One of my favorite things about Fall is cooking up a large batch of yummy soup. This one is sure to please! I first made this Chicken Pot Pie Soup back in February of 2019, but I never shared it over here. I’ve tailored it over the past couple years to get it just right. No need to worry you don’t have to keep scrolling to find the recipe and click through a million pop up ads. I just want you to be able to look it up and cook.

Let’s get to it shall we?!

I added a little Cooking Playlist to my Spotify in case you want to give it a listen while you cook.

*I used a heart shaped cookie cutter to create these heart shaped biscuts. If you don’t have a cookie cutter just form the dough in the shape of a heart before baking.

Makes 10-12 servings

Ingredients:

• 1 tube Pillsbury Southern Homestyle Biscuits
• 3 tablespoons salted butter
• 1/4 small white onion, finely chopped
• 4 carrots, peeled and cut into 1/2 inch pieces
• 1 cup cubed peeled potatoes
• 1/4 cup all-purpose flour
• 1 pinch nutmeg
• 1 tsp dried thyme
• 2 (32-ounce) boxes low sodium chicken broth 
• 2 (22.6-ounce) cans condensed cream of chicken soup
• 3 cups shredded chicken (I make 4 chicken breasts ahead of time and shred them in the mixer. You can also use a store bought rotissierie chicken.)
• 1 cup frozen peas
• 1 cup frozen corn
• salt & pepper to taste

Directions:

1. Preheat oven 350 degrees.
2. Roll out biscuit dough and use heart shaped cookie cutter to make heart shaped biscuits.
3. Bake according to package directions.
4. In a large Dutch oven, melt the butter over medium-low heat. Add the onion and cubed potatoes and sauté until tender and translucent, 3 to 4 minutes. Add the carrots and cook until slightly softened, about 4 minutes. Stir in the flour and cook for 1 minute, stirring often and scraping the bottom of the pot.
5. Whisk in the chicken broth and continue whisking until the flour is fully incorporated. Stir in the cream of chicken soup and the dried thyme and pinch of nutmeg. Increase the heat to medium-high and bring to a gentle boil. Simmer for 10 minutes until the potatoes are fork tender.
6. Remove from the heat and stir in the shredded chicken, frozen corn and frozen peas. Taste and season if necessary with salt and pepper. Simmer for 5 more minutes to marry all of your ingredients.
7. After biscuits are baked and have cooled place one heart shaped biscuit on top of the cup of soup for presentation.
8. Enjoy!

Read more recipes here.

The beginning of each month I’ll be joining a few of my blogger friends for It’s Good to Be Home Blog Hop.

Feel free to hop on over to their blogs for more inspiration today!

At Home In The Wildwood/ Robyn’s Southern Nest/ JENRON DESIGNS

Southern Spangled/ Crafty Couple / The Frugal Homemaker/My Weathered Home

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