Go Back
–+ servings
Chicken Pot Pie Soup | PiperCooks
Print Recipe
5 from 1 vote

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
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 4
Calories: 731kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 731kcal | Carbohydrates: 52g | Protein: 32g | Fat: 44g | Fiber: 6g | Sugar: 9g