Description
A creamy and comforting chicken pot pie soup, perfect for chilly evenings.
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
- In a large pot or crock pot, combine the diced chicken, carrots, celery, onion, and chicken broth.
- If using a pot, bring to a boil over medium heat, then reduce the temperature and let it simmer for 20-30 minutes, or until the chicken is thoroughly cooked. If you’re using a crock pot, cover and let it cook on low for 6-8 hours.
- Stir in the heavy cream and frozen peas, along with thyme, garlic powder, salt, and pepper.
- Cook for an additional 10 minutes until everything is heated through and the flavors meld beautifully.
- Serve hot, pairing it with warm, flaky biscuits for that delightful touch.
Notes
Make ahead for quick meals 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 serving
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg