Description
Hearty chicken pot pie soup brings comfort from grandma’s kitchen to your bowl. Creamy broth, tender chicken, and flaky pastry create a nostalgic meal you’ll savor with each warming spoonful.
Ingredients
Scale
Proteins:
- 4 cups chicken, cooked and shredded
- 1 pound Yukon Gold potatoes, peeled and sliced into ¼-inch thick pieces
Vegetables and Aromatics:
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 garlic cloves, minced
- 1 cup frozen peas
- 1 cup corn
- ¼ cup parsley, finely chopped (plus more for garnish)
Liquids and Seasonings:
- 6 tablespoons unsalted butter
- 5 cups chicken stock
- ½ cup half-and-half cream
- ⅓ cup flour
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Heat a spacious cooking vessel over gentle warmth, allowing butter to melt smoothly and coat the bottom of the pot.
- Introduce diced onions, chopped celery, and sliced carrots into the melted butter, gently sautéing until vegetables soften and release their aromatic essence, approximately 4-5 minutes.
- Quickly incorporate minced garlic, stirring for a brief 30-second interval to activate its fragrant notes without burning.
- Sprinkle flour across the vegetable mixture, thoroughly integrating and stirring constantly to create a roux, cooking for 1-2 minutes to eliminate raw flour taste.
- Slowly stream chicken stock into the mixture, whisking vigorously to prevent lump formation and create a smooth, silky base.
- Season the liquid with salt, pepper, and carefully nestle a bay leaf into the developing soup.
- Add sliced potatoes and allow the liquid to reach a gentle simmer, cooking until potatoes become tender but not mushy, approximately 10-12 minutes.
- Introduce frozen peas, corn kernels, creamy half-and-half, and pre-cooked shredded chicken into the simmering soup.
- Continue cooking for an additional 10 minutes, ensuring all ingredients are heated thoroughly and flavors meld together harmoniously.
- Extract the bay leaf, garnish with freshly chopped parsley, and serve the comforting soup piping hot.
Notes
- Prep the veggies ahead of time to speed up the cooking process and ensure even cooking.
- Use rotisserie chicken or leftover roasted chicken for a quick and convenient protein boost.
- Choose low-sodium chicken stock to control the salt content and customize the soup’s flavor.
- Swap frozen vegetables with fresh seasonal options for a vibrant and nutritious twist.
- Let the soup simmer gently to develop rich, deep flavors and prevent scorching the bottom.
- Store leftovers in an airtight container for up to 3-4 days, reheating slowly to maintain the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 90 mg