This recipe is for when you are craving the hearty flavors of Chicken Pot Pie, but don’t want to put in the effort to bake it!
Winters in Wisconsin can be tough. One of the silver linings of the freezing cold weather is ‘Soup Season’. Nothing is better than lighting a wood fire, starting the soup early afternoon, and letting the aromas fill the house all day long. If you like Chicken Pot Pie, you are going to LOVE this soup.
Warm, Hearty, and Easy to make…the perfect combination!
Dutch Oven – I cook almost all of my soups in a Dutch Oven. That is not to say a slow cooker isn’t a great option (especially if you are gone all day). But why I love the dutch oven is because it gets hot enough for the perfect sear on meat and then slow cook all day keeping the seasoning in the same pan!
Veggies – Add what ever are your favorites. If you like peas, add them. If you don’t, don’t.. The ones I prefer to use are carrots, celery, corn, and green beans.
We served ours with some delicious homemade cornbread. Feel free to pair with whatever else you want!
Lastly, don’t feel like shopping at the grocery store? All of my recipes can be shopped on my store at Jupiter! You can select the ingredients and brands you want, remove any ingredients you already have at home, and Door Dash will deliver everything right to your door – Shop Here!
Equipment
- Dutch Oven or Soup Pot
Ingredients
- 2 Boneless Chicken Breasts
- 5 T Butter
- 1 Onion (chopped)
- 3 Carrots (chopped)
- 3 Celery Stalks (chopped)
- 3 Cloves Garlic (minced)
- 1 t Poultry Seasoning
- 5 T Flour
- ⅓ C White Wine
- 4 C Chicken Broth
- 1 Bay Leaf
- ½ C Heavy Cream
- ½ C Corn
- ½ C Green Beans
Instructions
- Season the chicken on both sides with salt and pepper
- Melt 1T butter in the dutch oven and brown the chicken (remove and shred when done roughly 4-5 minutes per side)
- Melt 4T butter in the dutch oven and add the onion, celery, and carrots. Cook until tender (5-8 minutes)
- Add the minced garlic and poultry seasoning, mixing well
- Next add the flour making sure to quickly stir and coat the veggies
- Add the wine, chicken broth, shredded chicken, and bay leaf and bring to a simmer. Once simmering, turn heat to low and cook for an hour
- Add in corn and green beans (optional) and salt and pepper to taste
- Add in heavy cream, return to a simmer for 5 minutes, and serve. Enjoy!!
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