Uncle Cheese Recipe Library

Hot migration

Chicken Pot Pie Soup has been moved into the hosted Uncle Cheese recipe system for browser review and Hot-station publishing.

HotHostedSoupCreamy

Chicken Pot Pie Soup

Creamy chicken soup with vegetables, potatoes, peas, corn, and biscuits.

Yield: soup batch
Style: creamy soup
Best view: browser on phone or desktop

Ingredients

Soup Base
  • 4 tbsp salted butter
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 1/2 cups diced Yukon gold potatoes
Finish
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 2 cups cooked chicken
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • Biscuits for serving
  • Fresh parsley, optional

Method

  1. Melt butter in a large pot over medium heat.
  2. Add carrot, celery, and onion; cook about 10 minutes until softened and lightly browned.
  3. Add garlic and cook 30 seconds.
  4. Stir in flour and cook 1 minute.
  5. Add chicken stock and potatoes. Stir in bay leaf, thyme, and black pepper.
  6. Bring to a boil, reduce to low, and simmer about 15 minutes until potatoes are tender.
  7. Add chicken, heavy cream, peas, and corn; stir well.
  8. Return to a gentle simmer and cook 5 minutes until heated through. Discard bay leaf.

Finish + Service

  • Serve hot with biscuits on the side.
  • Garnish with parsley if desired.
  • Heavy cream may be swapped for half-and-half or milk if needed, but the base recipe remains dairy-inclusive.
Uncle Cheese Hot migration — Chicken Pot Pie Soup converted into the hosted recipe system.