Description
A cozy, creamy chicken pot pie soup packed with tender chicken and vegetables, ready in under an hour.
Ingredients
2 tablespoons butter
1 small yellow onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream
2 cups cooked chicken, shredded
1 cup frozen peas
1 teaspoon fresh thyme
Salt and pepper to taste
Instructions
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Melt butter and sauté onion, carrots, and celery until softened.
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Stir in flour and cook 1–2 minutes.
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Gradually whisk in chicken broth and simmer until thickened.
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Add chicken and thyme; simmer 10 minutes.
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Stir in cream and peas; cook until heated through.
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Season to taste and serve warm.
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Notes
Add biscuits on top for classic pot pie feel.
Store refrigerated up to 4 days.
Freeze up to 2 months.
Stir while reheating to restore texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420 per serving
- Sugar: 6g
- Fat: 26g