Chicken Pot Pie Soup: A Comforting, Easy Twist on Tradition
This Chicken Pot Pie Soup recipe offers a delicious, comforting twist on the traditional dish, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 cup frozen peas
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup frozen pie crust, cut into squares
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for an additional minute.
- Add the chicken broth, shredded chicken, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and add heavy cream and frozen peas. Simmer for 10 minutes.
- Top with pie crust squares and allow to cook until crust is golden.
Notes
- Feel free to substitute other vegetables based on your preference.
- For a thicker soup, mix in some cornstarch.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg