Sus Hive Recipe Library

Chicken Pot Pie Soup

Chef/operator production sheet for Chicken Pot Pie Soup. Use this page for station prep, service setup, holding decisions, and catering execution. Chicken Pot Pie Soup has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Chicken Pot Pie Soup

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

Yield: soup batch
Style: creamy soup
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

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

Prep / Cook 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.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.