Chicken Pot Pie Soup for a Crowd

By Leslie Blythe Chicken, Soup Sautéing, Simmering

February 22, 2021

Over the years in my catering life, I have done many crazy events. Last weekend, I was hired to serve lunch for 35 people outside at a Springer / Cocker Field Trial event about an hour and a half north of Pasadena (north of Lake Arrowhead). I served chili on Saturday (the obvious choice) and on Sunday, this Chicken Pot Pie Soup topped with a buttermilk biscuit. It had to be something I could heat up on a camping stove. The night before I had a panic attack (common before catering!) and realized it was going to be very windy. Because I could not find a "wind guard" for my stove, my extremely handy husband, made one out of sheet metal and insisted on painting it to look nice (not necessary!). Anyway, the soup was a big hit. After all that, I made dinner for 6 on Sunday for my friend/client. I am a bit too old of all of this, given that I have a VERY scary birthday coming up soon. I spent all of yesterday recovering from the whirlwind of a weekend. I also have a 4 - 6 serving recipe for Chicken Pot Pie Soup.

Prep: 15 mins
Cook: 25 mins
Yields: 18 Servings

Ingredients

¾ cups unsalted butter 

3 cups yellow onion, chopped

2 cups carrot, chopped

1½ cups celery, chopped

3 tablespoon garlic, minced 

3 teaspoon fresh thyme, chopped 

3 teaspoon fresh rosemary, chopped 

3 teaspoon fresh sage, chopped 

¾ cup all-purpose flour 

12 cups chicken broth

3 cups potatoes, diced

1½ cups heavy whipping cream 

6 boneless, skinless chicken breasts, cooked, cut into small cubes

 3 cups frozen green peas, thawed 

3 tablespoon fresh lemon juice 

salt and pepper, to taste 

2 x 12-ounce can refrigerated biscuits, prepared according to pkg. directions, for serving

Directions

1Melt the butter in a large pot and add the onion, carrots, and celery. Cook until the vegetables start to soften and turn golden brown. Add the garlic and herbs.  

2Sprinkle the flour over the vegetables and stir to combine. Pour in the stock, and add the potatoes. Bring to a boil and then simmer for 15 minutes until the vegetables are cooked through.  

3Pour in the cream and add the cubed chicken and peas. Cook for 5 minutes until the soup is hot and bubbling.  

4Season with lemon juice, salt and pepper then serve. Serve with biscuits.

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