Description
A cozy, creamy soup that captures all the comfort of a classic chicken pot pie in a spoonable bowl. Tender chicken, sweet vegetables, and a rich, velvety broth make every bite feel indulgent yet homey. Perfect for chilly evenings, weeknight dinners, or any time you crave comfort food without the fuss of baking a crust.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 medium carrots, diced
- 2 medium potatoes, diced
- 1 cup mushrooms (optional)
- 1/4 cup all-purpose flour or cornstarch (for gluten-free version)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup frozen peas
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Poach chicken in broth until cooked and shred.
- Sauté onion, celery, and garlic in butter and oil until soft.
- Add carrots, potatoes, and mushrooms; cook 3–4 minutes.
- Sprinkle flour over vegetables and stir; gradually add broth.
- Bring to a simmer until thickened, 10 minutes.
- Stir in cream, herbs, salt, and pepper; simmer 10 minutes.
- Add chicken and peas; heat through 5 minutes.
- Remove bay leaf; garnish with parsley and serve.
Notes
- Use rotisserie chicken for a quicker version.
- Adjust seasoning at the end, as cream can mellow flavors.
- Add extra herbs for a more aromatic, fresh flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Soup / Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg