Description
Warm up your evenings with a bowl of Creamy Chicken Pot Pie Soup, a delightful dish that encapsulates the cozy essence of classic chicken pot pie in a comforting soup format. In just under an hour, you can whip up this heartwarming meal that features tender chicken and vibrant vegetables simmered in a rich broth, making it ideal for family gatherings or chilly nights at home. Each spoonful is packed with flavor, and its creamy texture will wrap you in comfort like a warm blanket.
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
- 3/4 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 lb Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
- 4 Cups Cooked Chicken, shredded
- 1 Cup Frozen Peas
- 1 Cup Corn
- 1/2 Cup Half-and-Half Cream
- 1 Bay Leaf
- 1/4 Cup Parsley, finely chopped (plus more for garnish)
Instructions
- Melt butter in a large stock pot or Dutch oven. Add onion, celery, and carrots; sauté for about 4–5 minutes until softened. Stir in garlic and cook for an additional 30 seconds.
- Add flour and stir to create a roux; cook for about 1–2 minutes.
- Gradually whisk in chicken stock, followed by sea salt, black pepper, and bay leaf.
- Incorporate potatoes and simmer for about 10–12 minutes until tender.
- Mix in frozen peas and corn; bring to a simmer again before adding half-and-half cream and cooked shredded chicken.
- Heat through for about 10 minutes until everything is hot.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 730mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg