Description
Chicken Pot Pie Soup is the ultimate comfort food that combines tender chicken, vibrant vegetables, and a creamy broth into a warm, satisfying bowl. Perfect for chilly evenings or casual get-togethers, this hearty soup comes together in just 40 minutes, making it a weeknight favorite. With its rich flavors and kid-friendly appeal, it’s a dish that everyone will love. Plus, you can easily customize it with your favorite ingredients or leftover chicken, ensuring a delicious and convenient meal every time.
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
- 1 lb Yukon Gold potatoes, peeled and sliced
- 4 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup half-and-half cream
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Sauté onions, carrots, and celery for about 5 minutes until softened. Add garlic and cook for another 30 seconds.
- Stir in flour and cook for 1-2 minutes until golden.
- Gradually add chicken stock while whisking to prevent lumps. Add salt, pepper, and bay leaf.
- Add potatoes and simmer for 10-12 minutes until tender.
- Stir in peas and corn; bring back to a simmer. Mix in half-and-half and shredded chicken.
- Heat through for an additional 10 minutes or until hot.
- Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg
Keywords: For added convenience, use rotisserie chicken to save time. Substitute fresh carrots with frozen mixed vegetables for quicker prep.