Description

Chicken Pot Pie Soup is the ultimate comfort food, enveloping you in warmth and rich flavors. This creamy soup combines tender chicken, fresh vegetables, and a silky broth, making it perfect for chilly evenings or family gatherings. Each spoonful captures the essence of traditional chicken pot pie, ensuring that this dish becomes a beloved staple at your table. Whether served with flaky pastry or croutons, every bowl promises a delightful experience that will leave everyone craving more.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups diced carrots
2 cups chopped celery
1 medium onion, finely diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
1/3 cup all-purpose flour
2 tbsp olive oil
Salt and pepper to taste

Instructions

Cook the Chicken: In a large pot of boiling water, cook the chicken breasts for 15-20 minutes until no longer pink. Remove from water, let cool, and shred.
Sauté Veggies: In the same pot with olive oil over medium heat, sauté onions, carrots, and celery for about 5 minutes until soft.
Add Garlic & Flour: Stir in minced garlic for about a minute; then sprinkle flour over the mixture and stir continuously.
Pour in Broth & Cream: Gradually add chicken broth while stirring to prevent lumps; then mix in heavy cream until well combined.
Combine Chicken: Add shredded chicken back into the pot; season with salt and pepper. Simmer for about 10 minutes to meld flavors.
Serve & Enjoy: Ladle soup into bowls and top with flaky pastry or croutons if desired.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 23g
Cholesterol: 100mg

Keywords: Swap chicken for turkey or use chickpeas for a vegetarian version. Experiment with herbs like thyme or rosemary for added flavor. Store leftovers in an airtight container in the fridge for up to three days.