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Creamy chicken pot pie soup by Mama Steph

Published: Jan. 7, 2022 at 4:17 PM CST|Updated: Mar. 28, 2022 at 3:20 PM CDT
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TYLER, Texas (KLTV) - I was trying to decide upon what kind of soup I wanted to make today, and I saw a recipe for chicken pot pie as I was browsing around my favorite food blogs. I decided I could try to make a chicken pot pie soup! It’s creamy, comforting and so delicious.

Mama Steph’s Creamy Chicken Pot Pie Soup

Ingredients:

Meat pulled from one rotisserie chicken

quart of chicken broth

3 large carrots, peeled and sliced into 1/4″ thick medallions

2 stalks of celery, diced

1 medium onion, chopped

1-2 tablespoons olive or canola oil

1 1/2 cups heavy cream

1/2 cup plain flour

frozen or canned and drained green peas (I used one can of Lesueur peas that I had on hand)

24 ounce bag of frozen mixed vegetables (green beans, corn, and carrots, typically)

Two 14 ounce cans diced potatoes

1/2 tsp dried thyme

1 tsp seasoned salt, like Tony Chacheres

Method:

In a large stockpot or dutch oven, saute the onion, celery, and carrot in the olive oil over low-medium heat. You want to soften the carrots here without browning the onions, so don’t let it get too hot. (tip for busy cooks: use frozen mixed veggies and this step can be skipped. You’ll just add the frozen vegetables to the broth to cook as it simmers.)

When veggies are softened, add thyme and seasoned salt. Stir in well. Then add four or five cups of chicken broth. Add diced chicken, corn, peas, cooked potatoes, and 1/2 cup of the heavy cream.

In a small bowl, make a slurry with the remaining 1 cup cream (chilled) and 1/ 2 cup of plain flour. Whisk together until smooth. When soup is very hot, stir this slurry in the broth to thicken. Stir until broth is smooth.

Allow the soup to simmer over low heat; cream soups are easy to scorch, so stir often. Taste broth and adjust seasonings to your preference.

Biscuit dough I used:

Duke’s 3-ingredient biscuits:

1/2 cup mayonnaise

1 cup milk

2 cups self-rising flour

Method:

Preheat oven to 400 degrees F.

In a medium mixing bowl, combine milk and mayonnaise. Stir until completely combined and smooth.

Add the flour. Stir until just incorporated. Dough will look quite wet.

Use a large spoon or cookie scoop to form biscuits, dropping scoops onto a sprayed or greased cookie sheet.

Bake for 10-14 minutes in center of oven. Tops will lightly brown. Made 12 with my generously-sized scoop.

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