Description
Quick Creamy Chicken Pot Pie Soup is a heartwarming dish that transforms the classic pot pie into a comforting bowl of creamy goodness. With tender chicken, vibrant vegetables, and a rich broth, this soup is easy to make and perfect for busy weeknights. In just 45 minutes, you can enjoy a satisfying meal that brings warmth to any chilly evening.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 2 medium Yukon Gold potatoes, diced
- 1 cup frozen peas
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- 1. Sauté the chicken: In a large pot over medium heat, melt the butter. Add diced chicken breasts and cook until no longer pink (about 6 minutes). Season with salt and pepper.
- 2. Add vegetables: Stir in the carrots, celery, potatoes, and minced garlic. Cook for an additional 5 minutes until veggies soften.
- 3. Create the roux: Sprinkle flour into the pot while stirring continuously for about 2 minutes until well combined.
- 4. Pour in broth: Slowly whisk in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- 5. Finish with cream: Stir in heavy cream and frozen peas; simmer for another 5 minutes until thickened.
- 6. Serve: Ladle soup into bowls and enjoy alongside crusty bread or biscuits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg