Description
A creamy, rich Chicken Pot Pie Soup recipe that delivers all the homestyle flavor of a classic chicken pot pie in a comforting, spoonable bowl.
Ingredients
Scale
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp flour
- 3 cups chicken stock
- 1 cup milk or cream
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 tsp thyme
- Salt and pepper to taste
Instructions
1. Melt butter in a large pot over medium heat.
2. Add onions, carrots, and celery; cook until softened.
3. Sprinkle in flour and whisk until combined.
4. Gradually add chicken stock while stirring.
5. Stir in milk, chicken, and thyme.
6. Simmer 15–20 minutes until thickened.
7. Add peas, season, and serve hot.
Notes
For a thicker soup, simmer uncovered for an extra 5 minutes.
Use rotisserie chicken for convenience and added flavor.
To freeze, omit milk during cooking and add after reheating.
- Prep Time: P0DT0H10M
- Cook Time: P0DT0H25M
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
