Description
Chicken Pot Pie Soup is a warm, creamy, and comforting soup that combines the savory flavors of classic chicken pot pie in a bowl. Perfect for cozy dinners and cold days, this easy and simple recipe features tender chicken, vegetables, and a creamy broth, topped with optional biscuits for added heartiness.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup diced carrots
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- Biscuits or pie crust (optional, for topping)
Instructions
- Begin by melting the butter in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent.
- Stir in the flour to create a roux, and cook for 1-2 minutes to eliminate raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps form, and bring to a simmer.
- Stir in diced carrots, peas, shredded chicken, and season with thyme, salt, and pepper. Simmer for 15 minutes until vegetables are tender.
- Reduce heat and stir in the heavy cream or milk. Heat through but do not boil. For a thicker soup, blend a portion and return it to the pot if desired.
- Serve hot, garnished with fresh herbs or topped with biscuits or pie crust for an extra comforting meal.
Notes
- Use cooked chicken, such as rotisserie, for convenience.
- Stir frequently to prevent sticking or burning.
- To make it dairy-free, substitute heavy cream with coconut milk or cashew cream.
- Add herbs like rosemary or parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg