Description
Chicken Pot Pie Soup is the ultimate comfort food, perfect for chilly evenings or family gatherings. This creamy soup captures all the beloved flavors of traditional chicken pot pie, featuring tender vegetables and shredded chicken in a rich, velvety broth. Best of all, it can be prepared in under an hour, making it an ideal choice for busy weeknights. Each comforting bowl is a delightful experience that warms you from the inside out, whether served alone or with crusty bread for dipping.
Ingredients
Scale
- 6 Tbsp Unsalted Butter
- 1 Cup Onion, chopped
- 2 Carrots, chopped
- 2 Celery sticks, chopped
- 3 Garlic cloves, minced
- 1/3 Cup Flour
- 5 Cups Chicken Stock
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 lb Yukon Gold potatoes, peeled and sliced
- 4 Cups Cooked Chicken (shredded)
- 1 Cup Frozen Peas
- 1 Cup Corn
- 1/2 Cup Half-and-Half Cream
- 1 Bay Leaf
- 1/4 Cup Parsley, finely chopped
Instructions
- Melt butter in a large stock pot or Dutch oven. Sauté onion, celery, and carrots over medium heat for about 5 minutes until softened. Add garlic and sauté for another 30 seconds.
- Stir in flour to combine and cook for another minute to create a roux.
- Gradually add chicken stock while whisking to eliminate lumps; season with salt, pepper, and bay leaf.
- Add potatoes and simmer for about 10–12 minutes until tender.
- Stir in frozen peas and corn; return to simmer before adding half-and-half cream and shredded chicken.
- Cook for an additional 10 minutes until heated through. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg