Description
Capture the comforting taste of classic chicken pot pie in a warm, easy-to-make soup. This recipe delivers all the creamy, savory goodness you love without the fuss of making a crust. It is perfect for a cozy night when you need comfort food fast.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup frozen peas
- 1/2 cup frozen corn
- Salt and black pepper to taste
- Optional: 1 cup biscuit dough, cut into small pieces for topping
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes.
- Stir in thyme and rosemary. Cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring often until the soup thickens slightly.
- Return the cooked chicken to the pot. Stir in the milk or half-and-half. Heat through, but do not boil once milk is added.
- Stir in frozen peas and corn. Cook until heated through, about 3 minutes.
- Season with salt and pepper to your liking.
- If using, drop small pieces of biscuit dough onto the simmering soup, cover the pot, and cook until biscuits are done, about 10-12 minutes. Serve hot.
Notes
- For a quicker option, use pre-cooked rotisserie chicken.
- If you skip the biscuit topping, add 1/2 cup of broken pie crust pieces (baked separately) right before serving for texture.
- Use vegetable broth for a vegetarian variation, substituting the chicken with white beans or extra vegetables.
- This soup freezes well before adding the milk or cream component.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 400
- Sugar: Approx. 6g
- Sodium: Approx. 650mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 4g
- Protein: Approx. 35g
- Cholesterol: Approx. 90mg