Chicken Pot Pie Soup
Creamy chicken pot pie in a bowl. No fussing around with pie crust and baking just make this chicken pot pie soup and add some bread or crackers for a quick and easy comforting winter meal.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 731kcal
- 1 tablespoon cooking oil
- 4 cups mirepoix carrot, onion, celery mix
- 2 chicken breasts cubed
- ½ cup butter
- ½ cup all-purpose flour
- 6 cups chicken stock
- 2 potatoes peeled and diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme leaves
- ½ teaspoon ground sage
- 1 cup frozen baby peas
- ½ cup cream 18%
- salt and pepper to taste
Heat oil in a large pot, over medium. Add chicken and vegetables, and cook for 7-8 minutes, or until chicken has turned white, vegetables are starting to cook and soften.
Add the butter and melt it. Add the flour and whisk it into the butter, then use a wooden spoon or similar to mix in with the rest of the ingredients. Cook for a minute or so.
Add the herbs and mix. Add the stock and potatoes. Bring to boil, then to a simmer and cook potatoes for about 10 minutes, adding the baby peas for the last three minutes.
Add the cream, heat through, season and serve. Soup will thicken even further while it cools.
Calories: 731kcal | Carbohydrates: 52g | Protein: 32g | Fat: 44g | Fiber: 6g | Sugar: 9g