Chef Mia

(The BEST) Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is creamy, comforting, hearty, and loaded with tender chicken, potatoes, and veggies. It has all the comforts of classic Chicken Pot Pie without the effort of making a crust and it’s a one-pot meal. Homemade chicken pot pie soup is the ultimate comfort food. It’s so much better than any canned or store-bought version and it’s healthier. It really is a meal in itself. #chickenpotpie #chickenpotpiesoup #souprecipe #chickensoup #creamychickensoup #natashaskitchen #comfortfood

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Chicken Pot Pie Soup Recipe

  • Author: Chef Mia
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Description

Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.

Ingredients

Scale
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, 1 cup chopped
  • 2 medium carrots, thinly sliced into rings
  • 2 celery sticks, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 tsp salt, (or to taste)
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4 thick pieces.
  • 5 cups cooked chicken, (shredded)
  • 1 cup frozen peas
  • 1 cup corn, (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley, finely chopped, plus more for garnish

Instructions

  1. Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
  2. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
  3. Add 1/3 cup flour and stir constantly for 1 minute until golden.
  4. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
  5. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

Nutrition

  • Calories: 363kcal
  • Sugar: 6g
  • Protein: 25g

The BEST Chicken Pot Pie Recipe

The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog! It’s amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon. | The Gracious Wife @thegraciouswife #chickenpotpierecipes #chickendinnerrecipes #comfortfood #chickenrecipes #potpierecipes #potpies #homemadepotpies #thegraciouswife

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The BEST Chicken Pot Pie

  • Author: Chef Mia
Print Recipe

Description

The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog.

Ingredients

Scale
  • 3 pounds chicken breast
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil

Instructions

  1. To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
  2. Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
  3. Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
  4. Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
  5. Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
  6. Slowly add in chicken broth, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
  7. Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.
  8. When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
  9. Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
  10. Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
  11. With a pastry brush, brush beaten egg over top of pot pie.
  12. Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
  13. Remove from oven and allow to sit to firm for about 15-30 minutes before serving.

Notes

Nutrition facts are for filling only. Use the nutrition facts from the pie crust recipe or from the store-bought box for crust.

Nutrition

  • Calories: 455kcal
  • Sugar: 2g
  • Protein: 42g

Easy Homemade Chicken Pot Pie

We know the best way to keep your crust from getting soggy on your chicken pot pie: It all depends on not having a soupy chicken filling. The filling should be thick when it comes off the stove; too much chicken broth and you’ll run the risk of it seeping through your crust before it’s baked. Get the recipe at Delish.com. #delish #easy #recipe #chicken #pot #pie #chickenpotpie #homemade #scratch #video #piecrust #crust #best #fromscratch

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Classic Chicken Pot Pie

  • Author: Chef Mia
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Instructions

    Easy Homemade Chicken Pot Pie

    We know the best way to keep your crust from getting soggy on your chicken pot pie: It all depends on not having a soupy chicken filling. The filling should be thick when it comes off the stove; too much chicken broth and you’ll run the risk of it seeping through your crust before it’s baked. Get the recipe at Delish.com. #delish #easy #recipe #chicken #pot #pie #chickenpotpie #homemade #scratch #video #piecrust #crust #best #fromscratch

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    Classic Chicken Pot Pie

    • Author: Chef Mia
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    Instructions

      Peach Cobbler Recipe

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      Peach Cobbler Recipe The Best Southern Peach Cobbler

      • Author: Chef Mia
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      Description

      This peach cobbler recipe is a classic Southern dessert made with peaches and a buttery golden crust. This recipe is easy to make and it brings authentic Southern comfort right to your dinner table. It is perfect for holidays, Sunday dinners or any special occasion.

      Ingredients

      Scale
      • 3 lbs Peaches (frozen)
      • 1 Cup Granulated Sugar
      • 1 Cup Brown Sugar
      • ½ Cup Butter
      • 1 tsp Lemon Juice
      • 1 ½ tsps Vanilla Extract
      • 1/8 tsp Nutmeg
      • 1 tsp Cinnamon
      • 1 box Pie Crust (rolled)

      Instructions

      1. Preheat Oven to 350 degrees. Roll out one of your pie crusts and place it on the bottom of a baking dish.
      2. Sprinkle cinnamon and sugar on the pie crust and lightly rub them in. Place your dish in the preheated oven and cook for 10 minutes then set it aside until later. Melt the butter in a large sauce pan or pot. Add the peaches and simmer for 5 minutes.
      3. Next add the lemon juice, vanilla, granulated sugar, brown sugar, cinnamon and nutmeg.
      4. Simmer on medium heat for 10 minutes stirring frequently. Add the peaches to the baking dish then add the strips of pie crust over the peaches.
      5. Sprinkle cinnamon and sugar on the top crust then place it in the oven and bake for 50 minutes or until crust is golden brown.

      Notes

      NotesFresh peaches make the best peach cobbler but when unavailable frozen peaches or can peaches can be used instead. The filling for your peach cobbler can be made a day ahead of time. Just make certain to store it in the refrigerator once cooled. Serve your peach cobbler warm with a cool scoop of vanilla ice cream. Leftover peach cobbler can be stored in an airtight container in the refrigerator for up to 3 days.

      Nutrition

      • Calories: 353kcal

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