Description
Cozy up with a warm bowl of Chicken Pot Pie Soup, the ultimate comfort food for chilly days. This creamy and hearty soup features tender chicken, vibrant vegetables, and a rich broth that captures the essence of traditional pot pie flavors. Perfect for family dinners or casual gatherings, this easy-to-make recipe can be prepared in under an hour. The delightful aroma will fill your kitchen, inviting everyone to enjoy a satisfying meal that’s not only delicious but also customizable to suit your taste. Whether you serve it with crusty bread or a fresh salad, this Chicken Pot Pie Soup is sure to become a favorite in your household.
Ingredients
- Unsalted Butter
- Onion
- Carrots
- Celery
- Garlic
- Flour
- Chicken Stock
- Sea Salt
- Black Pepper
- Yukon Gold Potatoes
- Cooked Chicken (shredded)
- Frozen Peas
- Corn
- Half-and-half Cream
- Bay Leaf
- Parsley
Instructions
- In a large stock pot or Dutch oven, melt butter over medium heat. Sauté chopped onion, celery, and carrots for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Stir in flour and cook until lightly golden (1-2 minutes).
- Gradually whisk in chicken stock while seasoning with salt, pepper, and bay leaf.
- Add sliced Yukon Gold potatoes and simmer for 10-12 minutes until tender.
- Incorporate frozen peas and corn; return to a simmer before adding half-and-half cream and cooked shredded chicken.
- Heat through for an additional 10 minutes, then remove the bay leaf before serving.
- Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg