Chicken Pot Pie Soup

Cozy up with a bowl of rich and hearty Chicken Pot Pie Soup, a modern twist on the beloved classic comfort food. This creamy soup captures all the flavors of a traditional chicken pot pie without the fuss of a crust. Tender seared chicken breast, fresh vegetables like carrots, celery, and onions, and a velvety broth made with milk, chicken stock, and a splash of heavy cream create a deeply satisfying meal. Aromatic thyme and a touch of garlic lend warmth, while frozen peas add a pop of color and sweetness. Ready in just an hour, this recipe is perfect for weeknight dinners or casual gatherings. Serve it with crusty bread for dipping or top with puff pastry pieces for an indulgent touch. Warm, wholesome, and irresistibly creamy, this Chicken Pot Pie Soup is the ultimate comfort in a bowl!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds chicken breast
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 0.333 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat a large pot over medium-high heat and add 2 tablespoons of olive oil.

Step 2

Once the oil is hot, add the chicken breasts. Sear the chicken on both sides until browned, about 5-6 minutes per side. Remove the chicken from the pot and set aside.

Step 3

In the same pot, reduce the heat to medium and add 4 tablespoons of unsalted butter.

Step 4

Add the diced onion, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5-7 minutes.

Step 5

Stir in the minced garlic and cook for another minute until fragrant.

Step 6

Sprinkle the flour over the vegetables and stir to combine. Cook for about 1-2 minutes to remove the raw flour taste.

Step 7

Slowly whisk in the chicken broth and milk, ensuring there are no lumps.

Step 8

Add the browned chicken breasts back into the pot.

Step 9

Add the dried thyme, bay leaf, salt, and black pepper.

Step 10

Bring the soup to a simmer, reduce the heat to low, and cover. Cook for 20-25 minutes until the chicken is cooked through.

Step 11

Remove the chicken from the pot, shred it using two forks, and discard any bones or skin if necessary.

Step 12

Return the shredded chicken to the pot along with the frozen peas and heavy cream.

Step 13

Simmer for another 5 minutes to heat through and blend the flavors.

Step 14

Discard the bay leaf.

Step 15

Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2847.4g)

Amount per serving	% Daily Value*
Calories	2756.8

Total Fat 152.4g	0%
Saturated Fat 68.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 873.1mg	0%
Sodium 7200.9mg	0%
Total Carbohydrate 108.5g	0%
Dietary Fiber 16.6g	0%
Total Sugars 46.0g
Protein 236.8g	0%

Vitamin D 214.7IU	0%
Calcium 970.4mg	0%
Iron 12.1mg	0%
Potassium 4778.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 34.4%

Carbs: 15.8%