Description
Chicken Pot Pie Soup captures the soul-satisfying warmth of a traditional pot pie in a creamy, one-pot format. Featuring tender shredded chicken, crisp garden vegetables, and a velvety herb-infused broth, this dish is perfect for a cozy weeknight dinner. It offers all the buttery, rustic comfort of the classic pie, simplified into a thick, soul-nourishing soup that balances fresh thyme and rosemary for a bright, aromatic finish.
Ingredients
2 lbs Chicken Breast, shredded
4 tbsp Unsalted Butter
1 large Yellow Onion, finely diced
3 medium Carrots, diced
3 stalks Celery, thinly sliced
1/3 cup All-Purpose Flour
6 cups Low-sodium Chicken Broth
1 cup Heavy Cream
1 cup Frozen Peas
1 tbsp Fresh Thyme and Rosemary mix
Instructions
Melt the butter in a large heavy-bottomed Dutch oven over medium heat.
Sauté the diced onions, carrots, and celery until softened, approximately seven minutes.
Stir in the flour until the vegetables are coated to create a light roux.
Slowly whisk in the chicken broth to prevent lumps.
Add the fresh herbs and bring the mixture to a gentle boil.
Reduce heat and simmer until the vegetables are tender, about 15 minutes.
Stir in the shredded chicken and frozen peas; cook until heated through.
Pour in the heavy cream, stir to combine, and serve warm.
Notes
Use leftover rotisserie chicken to speed up the prep time. Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm over low heat on the stovetop, adding a splash of broth if it has thickened too much.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg