Description
A warm bowl of chicken pot pie soup that captures the essence of a classic dish while providing comfort during chilly days.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- Biscuits for serving
Instructions
- Combine the diced chicken, carrots, celery, onion, and chicken broth in a large pot or crock pot.
- Bring the mixture to a boil if using a pot, then reduce the heat and let it simmer for 20-30 minutes, until the chicken is cooked through.
- Cover and cook on low for 6-8 hours if using a crock pot, letting the aromas fill your home.
- Stir in the heavy cream, frozen peas, thyme, garlic powder, salt, and pepper.
- Cook for an additional 10 minutes, until everything is heated through and the flavors meld beautifully.
- Serve hot with fresh, warm biscuits on the side—perfect for dipping!
Notes
Make ahead for enhanced flavors and store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop/Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg