Description
This Chicken Pot Pie Soup is a comforting and flavorful soup that captures all the deliciousness of chicken pot pie in a warm, cozy bowl. It’s packed with tender chicken, vegetables, and a creamy broth, making it a perfect meal for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups chicken broth
- 1 cup water
- 1 cup frozen peas
- 1 cup frozen mixed vegetables (corn, green beans, etc.)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 sheet (14.1 ounces) refrigerated pie crust, cut into 1-inch squares (optional, for topping)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken from pot and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic, thyme, and rosemary and cook for another minute until fragrant.
- Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Return chicken to the pot. Add peas and mixed vegetables. Simmer for 5 minutes, or until vegetables are tender.
- Stir in heavy cream and season with salt and pepper to taste. Heat through, but do not boil.
- (Optional) While the soup is simmering, bake the pie crust squares according to package directions. Place cooked pie crust squares on top of the soup when serving.
- Serve hot and enjoy!
Notes
- For a thicker soup, you can whisk 2 tablespoons of cornstarch with 1/4 cup of cold water and add it to the soup during the last 5 minutes of cooking.
- Feel free to add other vegetables like potatoes or mushrooms.
- You can use leftover cooked chicken to save time.
- If you don’t have heavy cream, you can use half-and-half or milk, but the soup will be less creamy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Protein: 25g
