A creamy and comforting Chicken Pot Pie Soup filled with tender chicken, hearty vegetables, and a rich, savory broth. A one-pot meal perfect for cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp butter
1 onion, diced
2 carrots, peeled and chopped
2 celery stalks, sliced
2 garlic cloves, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
2 Yukon Gold potatoes, peeled and cubed
2 cups shredded cooked chicken
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream or half-and-half
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (or 1 tsp fresh)
1 bay leaf
2 tbsp fresh parsley, chopped
Instructions
-
Melt butter in a large pot. Add onion, carrots, and celery. Sauté for 6–8 minutes. Add garlic and cook 1 minute.
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Stir in flour and cook for 2 minutes, stirring often.
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Slowly whisk in chicken broth. Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
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Cover and cook for 15 minutes, until potatoes are tender.
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Add chicken, peas, corn, and cream. Simmer for another 5 minutes.
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Remove bay leaf. Adjust seasonings. Garnish with parsley and serve hot.