Best 9 Chicken Pot Pie Soup Recipes

CHICKEN POT PIE SOUP RECIPE BY TASTY

Steps:

• Heat oil in large pot on medium high heat.
• Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
• Stir in butter and melt.
• Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
• Add the chicken stock and half and half and stir to combine.
• Season with pepper, thyme, and nutmeg and allow to come to a boil.
• Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
• Season with salt.
• Optional - garnish with cookie sized pieces of pie crust.
• Enjoy!

CREAMY CHICKEN POT PIE SOUP

Steps:

• Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.
• Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.
• Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
• Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.

SLOW COOKER CHICKEN POT PIE SOUP

Steps:

• Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
• Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.

CHICKEN POPEYE SOUP ( CHICKEN AND SPINACH POT PIE SOUP)

Steps:

• In a small fry pan add olive oil, onion, portabello and celery.
• Cook till soft, set aside in into another bowl.
• In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
• In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
• Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
• Add the spinach and basil.
• Simmer just till spinach and basil are limp, about 5 to 8 minutes.
• Add cheddar cheese, stir til melted.
• Bring back to a soft boil.
• Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
• Stir till all is thicken.
• Crust:.
• In bowl, add butter and flour till like small peas.
• Add enough water to make a nice pie dough.
• Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
• Let cool about 15 minutes.
• To serve:.
• Ladle into bowl.
• Place pieces of the crust on top of the soup.
• Enjoy.

HOMEMADE CHICKEN POT PIE SOUP IN THE INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.
• Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.

AWESOME CROCK-POT CHICKEN POT PIE SOUP

Steps:

• .Preheat oven according to directions on pie crust box.
• Spray a large cookie sheet with non-stick cooking spray.
• Tear pie crusts into small pieces arranged on cookie sheet (or cut neatly if you must) and bake until golden.
• Allow to cool then seal in an air-tight bowl.
• Fill a large pot with water and frozen chicken tenders.
• Boil until done.
• Drain, allow to cool, and cube.
• While preparing chicken, combine soup, cream cheese, milk, and broth in your crock-pot on the high setting, blending well. (Add liquids slowly and gradually to control the thickness of the broth.).
• Fold in all spices, veggies and cooked, cubed chicken to mixture in crock-pot. (At this point I check my seasonings and make necessary adjustments.).
• Allow to simmer on high for an hour, or switch your crock-pot to its lowest setting and have it when you get home from work.
• When serving, sprinkle pie crust pieces on top.
• Also think of other flavor combinations -- you can do this with beef, turkey, pork or shrimp and it's still awesome. Add cheeses, other spices, other veggies, mushrooms, or even walnuts to vary.

LONE STAR STEAKHOUSE & SALOON CHICKEN POT PIE SOUP - COPYCAT

Steps:

• Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat.
• Transfer chicken to a plate to cool, Keep broth simmering on low.
• Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth.
• Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt.
• Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.
• In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly.
• Add Kitchen Bouquet and stir until smooth, adding more milk if necessary.
• Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.
• This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.

TRUE COMFORT: CHICKEN POT PIE SOUP OVER MASHED POTATOES

Steps:

• Melt butter in a large soup pot.
• Add mushrooms, a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
• With the last batch of mushrooms, add onion and garlic; saute until soft.
• Sprinkle flour over veggies.
• Stir and cook several minutes until flour is browned.
• Add chicken stock and milk and heat to a boil.
• Simmer soup, stirring frequently until thickened.
• Add cooked chicken, carrots, green beans, peas, and corn.
• Heat soup until hot, stirring occasionally.
• Salt and pepper to taste.
• Serve over a scoop of mashed potatoes.

CHICKEN POT PIE SOUP

Steps:

• In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.