Description
This rich and creamy chicken pot pie soup brings all the comfort of the classic dish in an easy one-pot chowder, filled with tender chicken, vegetables, and savory flavor.
Ingredients
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3 tbsp butter
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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2 garlic cloves, minced
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¼ cup all-purpose flour
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4 cups chicken broth
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2 potatoes, diced
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½ tsp dried thyme
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1 bay leaf
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Salt and pepper, to taste
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2 cups cooked chicken, shredded
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2 cups milk or half-and-half
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1 cup frozen peas or corn
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Fresh parsley, for garnish
Instructions
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Melt butter in a large pot. Sauté onion, carrot, and celery 5–7 mins. Add garlic.
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Stir in flour to coat veggies. Cook 1–2 mins.
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Whisk in chicken broth. Add potatoes, thyme, bay leaf. Simmer 15–20 mins.
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Add milk, chicken, and peas. Simmer gently 5–10 mins.
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Season to taste. Remove bay leaf and garnish with parsley.
Notes
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Use rotisserie chicken for convenience
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Substitute dairy with plant-based options
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Great with biscuits or puff pastry on top
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Cuisine: American Comfort Food
Nutrition
- Calories: ~350 per serving