Chicken Pot Pie Soup
A hearty and creamy chicken pot pie soup delivers all the classic flavors of the comfort dish in a simplified, less labor-intensive form.
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Instructions
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In a Dutch oven, heat olive oil over medium-high heat. Whisk 3 tablespoons flour with seasoned salt and pepper, then toss chicken pieces to coat.
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Brown the coated chicken in the hot oil. Remove chicken using a slotted spoon.
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Melt butter in the same pot. Add celery, garlic, half of the onion, and the remaining flour; sauté for 3 minutes until softened.
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Stir in poultry seasoning, dried sage, water, chicken bouillon, bay leaf, and the rest of the grated onion. Return the chicken to the pot.
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Cook over medium heat for 15 to 20 minutes until the chicken is tender and the soup is bubbling.
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Reduce heat to medium-low. Stir in heavy cream, peas, and carrots; heat until warmed through.
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Garnish with parsley and serve with biscuits, if desired.