Description
Experience the classic, comforting flavors of a homemade chicken pot pie in this easy-to-eat soup. By blending tender shredded chicken, hearty Yukon gold potatoes, and fresh vegetables in a rich, velvety cream base, this recipe delivers all the savory satisfaction of a traditional crust-covered pie without the complex pastry work. It is the perfect time-efficient meal for busy weeknights, offering a nutritious, warm, and deeply comforting bowl that the whole family will love.
Ingredients
3 cups cooked chicken, shredded
2 medium carrots, diced
2 stalks celery, finely chopped
2 large Yukon gold potatoes, diced
4 cups low-sodium chicken stock
1 cup heavy cream
1/3 cup all-purpose flour
1 cup frozen peas
1 tablespoon fresh thyme
1 tablespoon butter or olive oil (for sautéing)
1 medium onion, diced
Instructions
Sauté the diced onion, carrots, and celery in a large pot with butter or oil over medium heat until softened.
Stir the flour into the vegetable mixture and cook for 1-2 minutes to create a roux.
Slowly whisk in the chicken stock, ensuring no lumps form.
Add the diced potatoes and fresh thyme to the pot.
Simmer the mixture for 15 minutes or until potatoes are tender.
Stir in the shredded chicken and heavy cream, cooking until heated through.
Add the frozen peas in the final minutes to maintain their bright color.
Serve warm in bowls.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If the soup thickens too much upon cooling, add a splash of chicken broth to reach your preferred consistency.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg