Chicken Pot Pie Recipe with Cream of Chicken Soup | I began thus, making this Chicken Pot Pie a short while ago when my husband asked me why I didnrrrt buy him the miscroscopic individual frozen pot pies. I don’t think of buying them because, frankly, I really don’t like’em. Not really that I really don’t like pot pie, I’m not keen on frozen meals, in general. I bet if you try my pot pie, you’ll not choose the frozen ones either. I often send my husband to work alongside dinner leftovers for his lunch. Well, there is on one occasion when I sent him using this type of pie as well as guys he works together were pretty jealous that I get him to pot pie from scratch. The trainer told us they’d pay big money for your homemade chicken pot pie. Now, there’s a good idea! Becky the pie lady? Hmmmm…maybe there’s a business enterprise within my future! You will find this being a’adhere to your ribs ‘,’warm you standing on the common cold night ‘, man-pleasing meal.
Chicken Pot Pie Recipe with Cream of Chicken Soup
Creamy Chicken Pot Pie Soup is actually the comforting goodness which makes up within chicken pot pie without each of the fuss of actually defining it as right pie. With chunks of succulent roasted chicken, crisp vegetables, including a rich, creamy sauce, you’ll close up your eyes and savor every spoonful unless you want to empty the bowl…and you’ll go back to get more detailed!
Yield: 4-6 Servings
Prep Time: 10 mins.
Cook time: 30 mins.
Total time: 40 mins.
- 1 Fully cooked Roasted Chicken Breast
- 1/3 cup butter
- 1 cup thin baby carrots
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 1 cup frozen peas
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 2 teaspoons Chicken Base (I use Better Than Bouillon)
- 1 3/4 cups water
- 2/3 cup milk
- Prepare the Roasted Chicken Breast as directed in my recipe. Click here for my Roasted Chicken Breast recipe.
- While the chicken breast is roasting in the oven, melt 1/3 cup butter in a saucepan over medium heat. Add 1 cup carrots and cook until they start to soften (between 3-5 minutes). Then add 1/2 cup chopped celery, 1/3 cup chopped onion, and 1 cup frozen peas. Cook until veggies are tender.
- Add 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed and stir to coat the veggies.
- Slowly stir in 1 3/4 cups water and 2/3 cups milk. Add 2 teaspoons chicken base, and reduce the heat to mid-low. Give it a taste and adjust the seasoning to your liking. Simmer until thickened.
- Once the chicken is rested and cooled slightly, remove the meat from the bones and cut into bite sized pieces. Add chicken to the soup. Don’t be afraid to toss the skin in there too! It adds great roasted flavor! Enjoy!
NOTE: This recipe is easily doubled if you need to feed a crowd or, if you’re like us and just want leftovers.