Description
Comfort meets convenience in this hearty chicken pot pie soup, blending classic flavors with modern simplicity. Creamy broth, tender chicken, and flaky pastry create a soul-warming dish that brings family and friends together around the table.
Ingredients
Scale
Protein:
- 4 cups cooked chicken, shredded
- 5 cups chicken stock
Vegetables and Aromatics:
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1 cup frozen peas
- 1 cup corn
- 1 bay leaf
- 1/4 cup parsley, finely chopped, plus more for garnish
Dairy and Thickeners:
- 6 tablespoons unsalted butter
- 1/3 cup flour
- 1/2 cup half and half cream
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- In a spacious pot, melt butter and gently sauté onions, celery, and carrots for 4-5 minutes until they become translucent and slightly softened.
- Introduce minced garlic and cook for 30 seconds, releasing its aromatic essence while stirring continuously.
- Sprinkle flour over the vegetable mixture, stirring constantly to create a smooth roux that will thicken the soup’s base for 1-2 minutes.
- Gradually pour in chicken stock, whisking to prevent lumps and create a silky consistency. Season with salt, pepper, and add a bay leaf for depth of flavor.
- Incorporate diced potatoes and allow the soup to simmer for 10-12 minutes, ensuring the potatoes become tender but not mushy.
- Introduce frozen peas, corn, shredded chicken, and half and half, stirring gently to combine all ingredients.
- Continue cooking for an additional 10 minutes, allowing the flavors to meld and the soup to heat thoroughly, removing the bay leaf before serving.
Notes
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Continuously stir flour mixture to prevent burning and create a smooth, lump-free base for the soup.
- Use rotisserie or leftover roasted chicken for deeper flavor and tender meat that easily shreds.
- Swap half and half with coconut milk for dairy-free version or use gluten-free flour to make recipe celiac-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg