Description
Chicken Pot Pie Soup is a warm, comforting dish that captures the essence of classic chicken pot pie in a deliciously creamy soup. This recipe is perfect for chilly evenings or family gatherings, offering a hearty bowl filled with tender vegetables and savory chicken. Best of all, it’s quick to prepare—ready in just 40 minutes! Pair it with crusty bread for an elevated dining experience that everyone will love.
Ingredients
- Unsalted butter
- Onion
- Carrots
- Celery
- Garlic
- Flour
- Chicken stock
- Yukon Gold potatoes
- Cooked shredded chicken
- Frozen peas and corn
- Half-and-half cream
- Bay leaf
Instructions
- Sauté onion, celery, and carrots in melted butter over medium heat for 4-5 minutes until softened. Add garlic and cook for another 30 seconds.
- Stir in flour and cook for 1-2 minutes until combined.
- Gradually add chicken stock while whisking to avoid lumps; season with salt, pepper, and bay leaf.
- Add sliced potatoes and simmer for 10-12 minutes until tender.
- Mix in frozen peas and corn; bring to a simmer before adding half-and-half and shredded chicken.
- Cook for an additional 10 minutes until heated through. Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: For quicker prep, use pre-chopped frozen veggies or rotisserie chicken. Customize flavors with herbs like thyme or oregano.