Description
A creamy and comforting chicken pot pie soup that is hearty, tasty, and easy to make—a perfect weeknight meal that combines diced chicken, vegetables, and a creamy broth.
Ingredients
Scale
- Ingredients
- 4 tablespoons salted butter
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups small diced Yukon gold potatoes
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- Biscuits for serving
- fresh chopped parsley for garnish (optional)
Instructions
- Instructions
- Step 1: In a dutch oven or large stockpot, melt the butter over medium heat.
- Step 2: Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, about 10 minutes. Then add the garlic and cook for 30 seconds until fragrant, stirring constantly.
- Step 3: Add the flour to the pot and mix it in, cook for 1 minute.
- Step 4: Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir until mixed.
- Step 5: Bring to a boil, reduce the heat to low, and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
- Step 6: Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
- Step 7: Bring back to a simmer and cook for 5 minutes until everything is warmed through. Discard the bay leaf.
- Step 8: Serve with biscuits and garnish with fresh parsley, if desired.
- Prep Time: PT20M
- Cook Time: PT26M