Chicken Pot Pie Soup
Chicken Pot Pie Soup is the epitome of comfort food, combining the beloved flavors of classic chicken pot pie with the heartiness of a warm soup. Perfect for chilly evenings or family gatherings, this creamy dish is quick to prepare and will leave everyone asking for seconds. With tender chicken, fresh vegetables, and a rich broth, each spoonful feels like a warm hug. Customize it with ingredients you have on hand, making it an ideal choice for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: American
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
- 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
- Sea Salt
- Black Pepper
- 1 Bay Leaf
- Fresh Parsley for garnish
Instructions
- In a large stock pot or Dutch oven, melt butter over medium heat. Sauté onion, celery, and carrots until softened (about 5 minutes). Add garlic and cook for an additional 30 seconds.
- Stir in flour to form a roux; cook for another 1-2 minutes.
- Gradually add chicken stock while whisking to avoid lumps. Incorporate salt, pepper, and bay leaf.
- Add potatoes and simmer until tender (10-12 minutes).
- Mix in frozen peas and corn; then stir in half-and-half cream and shredded chicken.
- Heat through for about 10 minutes before serving. Garnish with fresh parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Find it online: https://tastebykylie.com/chicken-pot-pie-soup/