Description

Chicken Pot Pie Soup is a warm and welcoming dish that captures the essence of a classic chicken pot pie in a comforting bowl of soup. Perfect for those chilly evenings, this recipe is not only quick to prepare but also highly adaptable to suit your taste preferences. With its rich flavors from tender chicken, hearty vegetables, and a creamy broth, it’s an ideal choice for weeknight dinners or impressing guests at gatherings. Enjoy it with crusty bread or topped with fresh herbs for an extra special touch.

Ingredients

Scale

6 tablespoons unsalted butter
1 cup chopped onion
2 chopped carrots
2 chopped celery sticks
3 minced garlic cloves
1/3 cup flour
5 cups chicken stock
1 pound Yukon Gold potatoes (peeled and sliced)
4 cups cooked shredded chicken
1 cup frozen peas
1 cup corn
1/2 cup half-and-half cream
Fresh parsley for garnish

Instructions

In a large stock pot or Dutch oven, melt the butter over medium heat. Add onion, celery, and carrots, sautéing for about 4-5 minutes until softened. Stir in garlic and cook for an additional 30 seconds.
Sprinkle in the flour and stir to create a roux, cooking for another 1-2 minutes.
Gradually whisk in the chicken stock, breaking up any lumps, then add salt, pepper, and bay leaf.
Add potatoes and simmer for approximately 10-12 minutes until just tender.
Incorporate frozen peas and corn; bring back to a simmer before mixing in half-and-half cream and shredded chicken.
Cook for another 10 minutes until heated through. Garnish with fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 380
Sugar: 4g
Sodium: 890mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 16g
Cholesterol: 70mg

Keywords: For quicker prep, substitute fresh carrots with frozen mixed veggies. Use store-bought rotisserie chicken to save time. Enhance flavor by adding herbs like thyme or oregano.