Description
A creamy and comforting chicken pot pie soup that captures all the flavors of the classic dish in a warm bowl.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1/2 cup all-purpose flour
- 2 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup biscuits, cut into pieces (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until softened.
- Add garlic and cook for an additional minute.
- Stir in the chicken breasts, thyme, salt, and pepper. Cook until the chicken is browned.
- Sprinkle flour over the chicken and vegetables, stirring to coat.
- Gradually add chicken broth, stirring constantly until the mixture thickens.
- Reduce heat and stir in heavy cream and frozen peas. Cook until heated through.
- If using, add biscuit pieces and cook until they are fluffy and cooked through.
- Serve hot and enjoy!
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Feel free to add other vegetables like corn or green beans.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg