The Forked Spoon · by Jessica Randhawa★ 4.8 (24)
Chicken Pot Pie Soup Recipe
NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 62%
CARBS 53G35% OF CAL
7G FIBER0G ADDED13G INTRINSIC33G OTHER13G TOTAL SUGAR
FAT 31G46% OF CAL
14G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy one-pot soup with all the comfort of chicken pot pie, filled with chicken, vegetables, and topped with fluffy biscuit crumbles. Warm, satisfying, and much easier than the traditional pie.
mainamericansoupchicken🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 oven
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tube store-bought biscuits (baked according to package instructions)
- 3 tablespoon butter
- 1 large yellow onion (diced)
- 4 carrots (chopped)
- 4 ribs celery (chopped)
- 5 cloves garlic (minced)
- 1 teaspoon dried parsley
- 1 teaspoon salt (or to taste)
- ½ teaspoon fresh black pepper (plus more to taste)
- 4 tablespoon all-purpose flour
- 5½ cups chicken broth (regular or low-sodium)
- 1 cube chicken bouillon (optional)
- 3 cups cooked shredded chicken
- 1½ cups frozen peas
- 1 cup heavy cream (at room temperature)
- ¼ cup whole milk (more as needed, at room temperature)
- chopped fresh parsley (for serving)
At a glance
PER SERVING · TIME 60M
CAL 31%·PRO 62%
CARBS 53G35% OF CAL
7G FIBER0G ADDED13G INTRINSIC33G OTHER13G TOTAL SUGAR
FAT 31G46% OF CAL
14G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1733mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 872mg
- Calcium
- 139mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.