Chicken Pot Pie Soup

4.20 from 10 votes

Chicken Pot Pie Soup has all the flavor and comfort of classic chicken pot pie but without the extra calories and extra work of a pie crust. Hearty and delicious, it’s perfect comfort food for chilly winters.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: Servings

Calories: 293kcal

Author: Lalaine Manalo

Ingredients

For Poached Chicken

1 pound boneless, skinless chicken breast
4 cups water
1 onion, peeled and quartered
3 cloves garlic, peeled and pounded
2 sprigs fresh thyme
1 bay leaf
1 tablespoon salt
1 teaspoon peppercorns

For the Chicken Pot Pie Soup

4 tablespoons butter
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
2 large carrots, peeled and diced
2 stalks celery, diced
1/4 cup flour
3 cups broth, from poaching the chicken
1 cup milk or half and half
1 cup frozen sweet peas, thawed
salt and pepper to taste

Instructions

In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add water, quartered onions, smashed garlic cloves, thyme, bay leaf, salt, and peppercorns.
Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
With a slotted spoon, remove chicken from heat and allow to cool to touch. Coarsely shred chicken and keep warm.
Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve broth.
In a large pot over medium heat, heat butter. When it begins to melt, add diced onions, garlic, celery, and carrots. Cook, stirring occasionally, until softened.
Add flour and cook, stirring regularly, for about 1 to 2 minutes.
Add reserved broth, whisking vigorously to prevent lumps.
Add milk, shredded chicken, and sweet peas. Bring to a simmer and continue to cook until vegetables and meat are heated through, and liquid thickens.
Season with salt and pepper to taste. Serve hot.

Video

Nutrition