Description
This creamy and comforting chicken pot pie soup captures all the heartwarming flavors of a classic pot pie in a wonderfully easy soup format. It’s a deeply satisfying meal, perfect for those chilly evenings when you crave something truly nourishing and soul-soothing.
Ingredients
1.5 lbs boneless skinless chicken breasts
4 tbsp unsalted butter
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
2 Russet potatoes, peeled and diced
1 cup frozen peas
1/2 tsp dried thyme
Salt and black pepper to taste
Puff pastry sheets or biscuits, baked separately for serving
Instructions
Begin by melting butter in a large stockpot over medium heat. Add diced onion, carrots, and celery, then cook until tender.
Next, stir in minced garlic and flour, cooking for a minute or two.
Gradually whisk in chicken broth, milk, and cream until smooth.
Add diced potatoes, chicken breasts, thyme, salt, and pepper, and bring to a gentle boil.
Reduce heat, cover, and simmer until potatoes are tender and chicken is cooked.
Remove the chicken, shred it, and return it to the pot with frozen peas.
Simmer briefly, then serve warm, topped with puff pastry or biscuits.
Notes
Don’t Rush the Sauté: Taking the time to soften the mirepoix (onion, carrots, celery) properly builds a crucial flavor base for the soup.
Whisk Well: When adding the flour and then the liquids, whisking continuously ensures a smooth, lump-free broth.
Gentle Simmer: Once the soup is at a boil, reduce the heat to a gentle simmer. This allows the flavors to meld beautifully and the potatoes to cook evenly without breaking apart too much.
Shredding Chicken: Allowing the chicken to cool slightly before shredding makes it much easier to handle and shred effectively.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A