Description
Experience the ultimate comfort of a classic chicken pot pie in a hearty, creamy soup. This recipe streamlines the traditional favorite by eliminating tedious pastry work while maintaining deep, savory flavors. Featuring tender chicken breast, aromatic vegetables, and a velvety broth, it is the perfect weeknight meal for families seeking a nutritious and satisfying dish without the fuss.
Ingredients
1.5 lbs chicken breast, cubed
4 tbsp unsalted butter
1 large yellow onion, finely diced
3 medium carrots, sliced into rounds
3 stalks celery, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1/3 cup all-purpose flour
1 cup heavy cream
1 cup frozen peas
1 tsp dried thyme
Instructions
Melt butter in a large heavy-bottomed pot over medium heat.
Add onions, carrots, and celery, cooking for 8 minutes until softened.
Stir in flour to create a thick paste, cooking for 1 minute.
Slowly whisk in the chicken broth, ensuring no clumps remain.
Add the cubed chicken and dried thyme.
Simmer for 15 minutes or until chicken is fully cooked through.
Stir in heavy cream and frozen peas.
Cook for an additional 2-3 minutes until heated through and serve warm.
Notes
Serve with crusty bread or toasted puff pastry squares on top to mimic the traditional pie crust. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg