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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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If you’re craving a heartwarming dish that brings comfort to any chilly day, look no further than this Chicken Pot Pie Soup. This creamy and satisfying soup captures all the flavors of a classic chicken pot pie while being quick and easy to prepare—ready in under an hour! With tender chicken, hearty vegetables, and a rich broth, it’s perfect for busy weeknights or family gatherings. Not only will it warm you up, but it will also become a favorite at your dinner table, making everyone ask for seconds. Plus, its versatility allows you to customize ingredients based on what you have at hand.

Ingredients

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  • 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 into 1/4” thick pieces
  • 4 Cups Cooked Chicken (shredded)
  • 1 Cup Frozen Peas
  • 1 Cup Corn
  • 1/2 Cup Half and half cream
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 Bay Leaf

Instructions

  1. In a large pot or Dutch oven over medium heat, melt the butter. Add onion, celery, and carrots; sauté for about 4-5 minutes until softened. Stir in garlic and cook for an additional 30 seconds.
  2. Sprinkle flour over the sautéed vegetables and stir continuously for about 1-2 minutes until lightly golden.
  3. Gradually whisk in the chicken stock to break any lumps. Add salt, pepper, and bay leaf.
  4. Add sliced potatoes and simmer for 10-12 minutes until just tender.
  5. Stir in frozen peas and corn; bring back to a gentle simmer. Mix in half-and-half cream followed by shredded chicken; heat through for another 10 minutes.
  6. Garnish with fresh parsley before serving.

Nutrition

Find it online: https://kitchencreationsblog.com/chicken-pot-pie-soup/