Description

A bowl of Chicken Pot Pie Soup is like cozy comfort in liquid form. With hearty chunks of chicken, tender vegetables, and a rich, creamy broth, it’s everything you love about pot pie without the fuss of pastry. Ideal for chilly evenings or satisfying weeknight meals.

Ingredients

Cooked chicken breast or thigh, cubed

Carrots, diced

Peas (fresh or frozen)

Potatoes (Yukon Gold or Russet), cubed

Onion, diced

Celery, diced

Garlic, minced

Chicken broth (low sodium recommended)

Heavy cream

Butter

All-purpose flour

Dried thyme

Salt and black pepper

Instructions

Prep the ingredients: Chop carrots, celery, onion, and potatoes. Mince garlic and cube the cooked chicken.
Sauté aromatics: In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until soft, then stir in garlic.
Make the roux: Sprinkle in flour and stir for 2 minutes until lightly golden.
Add broth and potatoes: Slowly whisk in chicken broth. Add potatoes and thyme. Simmer until potatoes are tender (about 15 minutes).
Add chicken and peas: Stir in chicken and peas, and cook until heated through.
Finish with cream: Stir in heavy cream and season with salt and pepper. Simmer for a few more minutes until creamy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner