Description
A creamy and comforting soup that combines the flavors of a classic chicken pot pie.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Melt butter in a large pot over medium heat.
- Add carrots, potatoes, celery, and peas. Cook for 5 minutes.
- Stir in flour and cook for 1 minute.
- Slowly pour in chicken broth while stirring.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken, heavy cream, salt, pepper, and thyme.
- Simmer for another 10 minutes.
- Serve hot.
Notes
- Use rotisserie chicken for quicker prep.
- Add biscuits on the side for a true pot pie feel.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
Keywords: chicken pot pie soup, comfort food, creamy soup, easy dinner