Chicken Pot Pie Soup Recipe

Add the chicken stock and half and half and stir to combine. Sprinkle breasts with pepper and 1 teaspoon of the salt. Stir in the flour salt and pepper until blended.

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Reduce heat to medium.

Chicken pot pie soup recipe. Stir in butter and melt. Stir in diced potato. Heat oil in large pot on medium high heat.

Bring to a boil over medium high heat stirring occasionally. Add in the chicken broth 1 cups milk and fresh thyme. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.

Add the potatoes onion celery and carrots. For soup heat butter in a dutch oven over medium high heat. Add in flour and stir until flour butter mixture coats vegetables and browns lightly.

In a large soup pot heat the butter over medium heat. Add chicken to the stockpot and cook until golden about 2 3 minutes. Cook 5 to 7 minutes stirring occasionally until potatoes are tender.

Season chicken with salt and pepper to taste. Stir in chicken broth milk sauce mix and pepper with whisk until smooth. Heat a dutch oven over medium.

Add the onion celery carrots and cook until tender about 5 minutes. Transfer chicken to a plate reserving drippings in dutch oven. Place chicken skin side down in dutch oven and cook until golden brown most of the fat has rendered out and skin is crispy about 10 minutes.

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