Description
Chicken Pot Pie Soup brings all the cozy flavors of classic chicken pot pie into a creamy, hearty soup that’s perfect for chilly days or family meals.
Ingredients
1 lb chicken breast, diced
1 cup carrots, diced
1 cup celery, diced
1 cup potatoes, diced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon thyme
2 tablespoons olive oil
Salt and pepper to taste
1 cup frozen peas
1 cup biscuit dough (for topping, optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until softened.
2. Add garlic and chicken; cook until chicken is no longer pink.
3. Stir in potatoes, thyme, salt, and pepper.
4. Pour in chicken broth and bring to a boil. Reduce heat; simmer until potatoes are tender.
5. Stir in heavy cream and frozen peas; cook until heated through.
6. Optional: top with biscuit dough balls and bake until golden.
7. Serve hot and enjoy!
Notes
Serve in bowls topped with biscuits or alongside crusty bread for dipping.
Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat on stove or in microwave.
Freeze without biscuit dough for longer storage.
Use rotisserie chicken for quicker prep.
Add extra vegetables like corn or green beans if desired.
Lighten the recipe by swapping heavy cream with half-and-half.
Variations: substitute turkey for chicken; add herbs like parsley or rosemary for extra flavor.
FAQs:
• Can it be frozen? Yes—leave out biscuit topping before freezing.
• Lighter version? Use half-and-half instead of cream.
• No chicken broth? Vegetable broth works for a vegetarian twist.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Chicken Pot Pie, Comfort Food, Soup, Family Dinner