Chicken Pot Pie Soup
View original ↗
Averie Cooks · by Averie Sunshine★ 4.8 (27)

Chicken Pot Pie Soup

NUTRITION · PER SERVING40M COOK
CAL 30%·PRO 39%
CARBS 62G42% OF CAL
6G FIBER5G ADDED5G INTRINSIC46G OTHER10G TOTAL SUGAR
FAT 29G45% OF CAL
16G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy chicken pot pie soup with vegetables, topped with biscuits. All the comfort of pot pie in soup form, ready in 40 minutes.

mainamericansoupchicken
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • one 10-count package canned biscuit dough OR homemade biscuits
  • 5 tablespoons unsalted butter
  • 1 medium white or yellow onion (diced small)
  • 3 stalks celery (diced small)
  • 3 to 5 cloves garlic (finely minced)
  • 1/3 cup all-purpose flour
  • 5 cups chicken broth (I use no salt added or low-salt broth)
  • 1/2 cup dry white wine (optional (chardonnay, sauvignon blanc, pinot grigio))
  • 3 medium carrots (peeled and sliced thin)
  • 4 medium potatoes (cubed in 1/2-inch pieces* (See Notes))
  • 2 cups cooked shredded chicken** (See Notes)
  • 1 cup frozen corn (canned may be substituted)
  • 1 cup frozen peas (canned may be substituted)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1 teaspoon poultry seasoning
  • 2 bay leaves
  • 2 tablespoons fresh parsley (finely minced OR 1 teaspoon dried parsley)
  • 1 cup heavy cream
PREP
10M
SODIUM
1314MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.