Description
Warm, creamy, and loaded with tender chicken and garden vegetables, this Chicken Pot Pie Soup condenses the best parts of a classic pot pie into a cozy bowl.
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup corn
- ½ cup peas
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tsp dried thyme
- Salt and pepper to taste
- 1 cup biscuit dough (optional, for topping)
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Instructions
- 1. In a large pot, melt butter over medium heat. Add onion and garlic. Sauté for 2–3 minutes until translucent.
- 2. Add carrots, celery, and potatoes. Cook for 5–7 minutes until beginning to soften.
- 3. Stir in shredded chicken, corn, peas, thyme, salt, and pepper.
- 4. Pour in chicken broth and bring to a simmer.
- 5. Add heavy cream and stir to combine. Let simmer for 10–15 minutes.
- 6. For an optional topping, drop spoonfuls of biscuit dough on top of the soup and cover. Let steam for 10–15 minutes until biscuits are cooked.
- 7. Serve hot and enjoy your comforting chicken pot pie soup!