Description
A cozy, spoonable version of classic chicken pot pie featuring tender chicken, sweet corn, peas, and a rich coconut-milk base.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can coconut milk
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup frozen peas
- 1 cup corn
- 1 tablespoon cornstarch (optional, for thickness)
- Fresh parsley for garnish
Cook Mode Prevent your screen from going dark
Instructions
- 1. In a large pot, heat the olive oil over medium heat.
- 2. Add the diced chicken and cook until browned.
- 3. Stir in the chopped onion, carrots, and celery, cooking until the vegetables are tender.
- 4. Pour in the chicken broth and bring the mixture to a boil.
- 5. Reduce heat and add the coconut milk, thyme, salt, and pepper, stirring to combine.
- 6. Let the soup simmer for about 10-15 minutes.
- 7. Add the peas and corn, and cook for an additional 5 minutes.
- 8. For a thicker soup, mix cornstarch with a little water and stir it in.
- 9. Serve hot, garnished with fresh parsley.