Chicken Pot Pie Soup
This Chicken Pot Pie Soup combines the cozy, comforting flavors of a classic chicken pot pie with the ease of a soup. Filled with tender vegetables, shredded chicken, and a rich, creamy broth, it’s the perfect meal for chilly nights or family dinners. It’s quick to make, coming together in under an hour, and offers all the delicious taste of pot pie without the need for pie crust baking. Enjoy this hearty, satisfying soup as a perfect alternative to the traditional chicken pot pie.
- Prep Time: 10min
- Cook Time: 25min
- Total Time: 35min
- Yield: 4-6servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
- 1 pie crust, cut into strips (optional, for garnish)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, diced carrots, and celery. Sauté the vegetables until tender, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chicken broth, shredded chicken, frozen peas, dried thyme, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 15 minutes to allow the flavors to meld.
- Stir in the heavy cream and continue to heat until the soup is warm.
- Serve hot, garnished with optional pie crust strips for a classic pot pie touch.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This soup can also be frozen for up to 3 months.
- Reheating: Reheat over medium heat, adding extra chicken broth or cream if the soup thickens too much.
Find it online: https://thefamilycooking.com/chicken-pot-pie-soup/
