Best 2 Creamy Chicken Pot Pie Soup Recipes
Indulge in a comforting culinary journey with our creamy chicken pot pie soup, a delightful symphony of flavors that will warm your soul. This classic dish, elevated with a creamy twist, is a perfect blend of tender chicken, savory vegetables, and a velvety broth encased in a flaky, golden crust. Its rich, creamy texture, punctuated by tender pieces of chicken and vegetables, makes it an irresistible treat. Dive into the depths of this culinary masterpiece, and let its comforting flavors embrace you like a warm hug on a chilly day. Our comprehensive guide includes two variations: a classic creamy chicken pot pie soup and a hearty slow-cooker version, ensuring that you can savor this delicacy regardless of your time constraints. Embrace the convenience of the slow cooker or relish the hands-on experience of crafting the classic version – either way, you'll be rewarded with a pot pie soup that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
CHICKEN POT PIE SOUP
Easy, low in calories and good! Garnish with crumbled crackers.
Provided by TRACYHIBB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 35.9 g, Cholesterol 64.1 mg, Fat 11.5 g, Fiber 5.7 g, Protein 30.1 g, SaturatedFat 3.5 g, Sodium 1133 mg, Sugar 7.1 g
CHICKEN POTPIE SOUP
Steps:
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.
Nutrition Facts : Calories 614 calories, Fat 30g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1706mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.
Tips:
- To make the soup creamier, use heavy cream instead of milk. You can also add a tablespoon of cornstarch to the flour mixture to thicken the soup.
- If you don't have any cooked chicken, you can use rotisserie chicken from the grocery store. Just shred the chicken and add it to the soup.
- Feel free to add other vegetables to the soup, such as carrots, celery, or peas.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
This creamy chicken pot pie soup is a delicious and comforting meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and satisfying soup, give this recipe a try. You won't be disappointed!
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