Cozy, creamy, and comforting – a classic reimagined. If you love the rich, hearty flavors of a classic chicken pot pie but want something easier and cozier, this Chicken Pot Pie Soup is for you. Enjoy a comforting weeknight dish without the hassle of making a crust!
Preparation
15
min
Cooking
45
min
Portion
6
Ingredients
- 30 ml (2 tbsp) olive oil
- 750 ml (3 cups) frozen vegetable mirepoix (onion, carrot, celery)
- 80 ml (⅓ cup) whole wheat flour
- 5 garlic cloves, peeled and minced
- 2 large chicken breasts (about 450 g or 1 lb)
- 450 g (1 lb) potatoes, cubed
- 1 chicken bouillon cube
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) pepper
- 2.5 ml (½ tsp) dried thyme
- 1.5 L (6 cups) water
- 250 ml (1 cup) 2% milk
- 250 ml (1 cup) frozen peas
- 180 ml (¾ cup) 15% cooking cream
- 60 ml (¼ cup) chopped parsley (optional)
Preparation
- In a large pot, heat the olive oil over medium heat. Add the frozen vegetables, and cook for 7–10 minutes until softened.
- Stir in the flour and garlic, and cook while stirring for about 2 minutes.
- Add chicken breasts, potatoes, bouillon cube, salt, pepper, thyme, and the water. Bring to a simmer and cook for 30 minutes.
- After 30 minutes, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the milk, peas, and cream, and let the soup cook for another 5–10 minutes until heated through.
- Add fresh parsley just before serving, if desired.
Notes
Store in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
To speed up preparation, you can use dried garlic, and rotisserie chicken instead of fresh ingredients.
Registered Dietitian Nutritionist in Montreal
