Bills Best Chicken Pot Pie Soup Recipes

Steps:

• Heat oil in large pot on medium high heat.
• Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
• Stir in butter and melt.
• Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
• Add the chicken stock and half and half and stir to combine.
• Season with pepper, thyme, and nutmeg and allow to come to a boil.
• Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
• Season with salt.
• Optional - garnish with cookie sized pieces of pie crust.
• Enjoy!

Steps:

• Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.

Steps:

• Bake biscuits according to package directions. Set aside to cool.
• Melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken, and cook, until firm and no longer pink in the center, about 10 minutes. Remove chicken meat and set aside.
• Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium, and whisk in the chicken soup base, thyme, and parsley.
• Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup a little at a time, whisking constantly, and cook 10 minutes or until thickened.
• Stir in the cooked chicken, mushroom pieces, peas and carrots, and cream. Return soup to a simmer, and cook a few minutes until hot. Place a biscuit in each bowl, and ladle soup over to serve.

Steps:

• Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
• Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
• Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
• Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.