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Creamy Chicken Pot Pie Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 cups cooked shredded chicken breast (or rotisserie chicken)
  • 1 cup frozen sweet green peas
  • 3/4 cup heavy cream or half-and-half
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp poultry seasoning, salt, and black pepper

Method
 

  1. Melt butter in a large Dutch oven over medium heat. Sauté the onion, carrots, and celery for 6-7 minutes until softened, then stir in garlic, thyme, and poultry seasoning.
  2. Sprinkle flour over the vegetables and stir constantly for 90 seconds. Slowly whisk in the chicken broth until smooth.
  3. Add the cubed Yukon Gold potatoes, bring to a gentle boil, and simmer for 12-15 minutes until potatoes are fork-tender.
  4. Reduce heat to low and stir in the shredded chicken, frozen peas, and heavy cream. Simmer 3-4 minutes until thick and heated through.
  5. Ladle into warm bowls and serve topped with flaky buttermilk biscuits or puff pastry squares.

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