Description
Comforting chicken pot pie soup brings classic American comfort fare into a hearty bowl. Rich creamy broth and tender chicken create a delightful meal you’ll crave during chilly evenings.
Ingredients
Scale
Protein:
- 1 lb (454 g) boneless, skinless chicken breasts, diced
Vegetables:
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cloves garlic, minced
Liquids and Seasonings:
- 3 cups chicken broth
- 2 cups milk or heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 sheet puff pastry or pie crust, baked and cut into pieces
Instructions
- Heat olive oil in a large pot over medium heat. Sear diced chicken until golden brown and fully cooked. Transfer chicken to a separate plate.
- In the same pot, sauté diced onions, minced garlic, chopped carrots, and sliced celery until vegetables become tender and fragrant, approximately 5-7 minutes.
- Dust vegetables with flour, stirring thoroughly to coat evenly. Gradually pour chicken broth while continuously whisking to prevent lumps, creating a smooth base.
- Bring liquid to a gentle simmer, allowing the mixture to thicken slightly. Reintroduce cooked chicken into the pot.
- Pour milk or cream into the pot. Season with fresh thyme, chopped parsley, salt, and black pepper. Simmer for 15 minutes, allowing flavors to meld together.
- Add frozen peas and corn kernels. Continue cooking for an additional 5 minutes until vegetables are heated through.
- Carefully ladle the soup into serving bowls. Garnish with crispy baked puff pastry or pie crust pieces for extra texture and traditional pot pie essence.
- Serve immediately while hot, ensuring each portion includes a balanced mix of chicken, vegetables, and rich, creamy broth.
Notes
- Customize chicken by using rotisserie or leftover roasted chicken for quicker preparation and deeper flavor profile.
- Swap dairy milk with plant-based alternatives like almond or oat milk to create a creamy, lactose-free version suitable for dietary restrictions.
- Control soup thickness by adjusting flour quantity – less flour creates lighter consistency, more flour produces heartier texture.
- Enhance nutritional value by incorporating additional vegetables like diced potatoes, spinach, or butternut squash for extra nutrients and color variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg