Description

Chicken pot pie soup is the ultimate comfort food, perfect for chilly evenings and family gatherings. With tender chicken, vibrant vegetables, and a creamy broth, this dish wraps you in warmth and flavor. It’s easy to prepare on busy weeknights and offers a delightful twist on the classic pot pie. Serve it with crusty bread for a satisfying meal that will have everyone asking for seconds.

Ingredients

Scale

1 lb boneless, skinless chicken breasts
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
1 tsp dried thyme
Salt and pepper to taste
1 cup frozen peas
1/3 cup all-purpose flour

Instructions

Gather your ingredients. Dice chicken into bite-sized pieces and chop vegetables uniformly.
In a large pot over medium heat, melt butter and sauté onions until translucent (3-4 minutes).
Add diced carrots and celery; cook until softened (about 5 minutes).
Stir in chicken pieces and minced garlic; cook until chicken is no longer pink (5-7 minutes).
Sprinkle flour over the mixture and stir well; cook for another 1-2 minutes before slowly adding chicken broth while stirring until thickened.
Incorporate heavy cream and season with thyme, salt, and pepper to taste.
Add frozen peas just before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 4g
Sodium: 680mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 19g
Cholesterol: 80mg

Keywords: Feel free to substitute leftover roast chicken for added flavor. Experiment with different vegetables like corn or green beans. For a lighter version, use half-and-half instead of heavy cream.