Description
A comforting and creamy Chicken Pot Pie Soup that is perfect for chilly days. Packed with shredded chicken, vegetables, and a rich broth, this soup is a complete meal in a bowl. Serve with a flaky puff pastry square for a delightful twist!
Ingredients
Scale
Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup diced potatoes (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Topping (Optional):
- 1 sheet puff pastry
- 1 egg (for egg wash, if using puff pastry)
Instructions
- Saute Vegetables: In a large pot, heat butter and olive oil. Add onion, carrots, and celery; cook until softened. Stir in garlic.
- Make Roux: Sprinkle flour over vegetables, stir to form a roux.
- Add Liquids: Whisk in chicken broth, milk, and cream until thickened.
- Finish Soup: Stir in chicken, peas, potatoes, herbs, salt, and pepper. Simmer until potatoes are tender.
- Prepare Topping: If using puff pastry, bake squares brushed with egg wash until golden.
- Serve: Ladle soup into bowls, top with puff pastry square or serve with bread.
Notes
- Rotisserie chicken can be used for convenience.
- For a lighter version, substitute heavy cream with milk or a non-dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
