Chicken Pot Pie Soup
A warm and comforting twist on classic chicken pot pie, this soup combines tender chicken, fresh vegetables, and creamy broth, making it perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 lb chicken breast, cooked and shredded
- 3 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1/2 cup onion, diced
- 1/2 cup flour
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup biscuits or pie crust, for topping
Instructions
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes, stirring occasionally.
- Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly.
- Whisk in the chicken broth and milk until smooth and creamy. Continue to cook, stirring frequently, until the mixture thickens, about 3-5 minutes.
- Stir in the cooked chicken, thyme, peas, salt, and pepper. Simmer for another 10-15 minutes on low heat, stirring occasionally.
- Serve hot, topped with warm biscuits or pre-baked pie crust pieces.
Notes
For a quicker prep, consider using rotisserie chicken. Adjust thickness by adding more broth or simmering longer for a thicker soup.
Find it online: https://dishvela.com/chicken-pot-pie-soup/