Description
Enjoy this comforting Chicken Pot Pie Soup, a deconstructed classic that brings all the cozy flavors of pot pie into an easy-to-eat bowl. It is warm, satisfying, and simple to make for a perfect comfort dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet refrigerated pie crust, baked and crumbled (for topping)
Instructions
- Season the chicken pieces with a pinch of salt and pepper.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned and cooked through. Remove the chicken and set it aside.
- Add the onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until the vegetables soften.
- Melt the butter into the cooked vegetables. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in the chicken broth until the mixture is smooth. Bring the soup to a simmer, stirring until it thickens slightly.
- Stir in the heavy cream, dried thyme, salt, and pepper.
- Return the cooked chicken to the pot. Add the frozen peas and corn. Heat through for about 5 minutes.
- While the soup simmers, bake the pie crust according to package directions until golden brown. Let it cool slightly, then crumble it into pieces.
- Ladle the hot soup into bowls. Top each serving generously with the crumbled, baked pie crust before you serve it.
Notes
- You can substitute rotisserie chicken for fresh chicken to save time.
- Feel free to add a dash of nutmeg for extra warmth.
- For a richer flavor, use homemade chicken broth.
- Bake the pie crust on a baking sheet for easy crumbling later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg