This thick, creamy, and delicious soup is the perfect dish to serve on a cold day. It’s so easy and convenient to make because you can use leftover chicken in this along with canned biscuits. This is also a shareable dish that can feed the whole family and this can be ready within just a few minutes!
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Try making this dish today and warm yourself up with this yummy soup. It’s so easy to prepare, just follow the instructions written below, and watch this video tutorial by Home Cooking is for the Byrds on YouTube. I’m sure this will be your new favorite recipe.
Ingredients for Chicken Pot Pie Soup:
- 2 pounds of chicken
- 6 cups of chicken broth
- 1 (12 ounces) bag of frozen vegetables
- 1 (16 ounces) can of biscuits
- 3 tbsp of butter
- 1 cup of milk
- 1 can of evaporated milk
- 2 stalks of celery, diced
- ½ yellow onion, diced
- 1 tsp of parsley flakes
- A pinch of thyme
- Salt and pepper, to taste
How to Make Chicken Pot Pie Soup:
Step 1
Cooke the chicken or use rotisserie instead, then debone the chicken, and shred the meat. Add the shredded meat to the pot, then pour in 2 cups of birth, and add the diced celery and yellow onion.
Step 2
Place the pot on a stove over medium heat, then add the frozen vegetables, and pour in an additional 2 cups of broth followed by the milk. Add the butter, parsley flakes, and remaining broth, then season them with salt and pepper, and add the thyme.
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Step 3
Cook them for about 10 minutes while stirring occasionally, then add the evaporated milk, and cut the biscuits into small pieces before adding them on top of the mixture.
Step 4
Bring it to a full rolling boil, then add more pepper on top if desired, and cover the pot with the lid. Allow it to cook on a simmer for about 5 to 10 minutes, then stir it occasionally, and serve. Enjoy!
*All these images are credited to Home Cooking is for the Byrds via YouTube. Give her channel a visit and subscribe for more!
Easy-to-Make Creamy Chicken Pot Pie Soup
