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Chicken Pot Pie Soup combines all the comforting flavors of classic chicken pot pie in a creamy, hearty soup. Loaded with tender chicken, mixed vegetables, and a rich, savory broth, this dish is perfect for chilly days or whenever you’re craving some warm, cozy comfort food. It’s also easier and quicker to make than traditional pot pie, so you get all the flavor without the fuss!
Why You’ll Love Chicken Pot Pie Soup
- Quick and Comforting: All the flavors of a pot pie without the baking time.
- Versatile and Customizable: Swap veggies, add herbs, or even make it dairy-free with a few simple adjustments.
- Great for Leftovers: It tastes even better the next day and can be frozen for later.
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low-sodium recommended)
- 1 cup milk or heavy cream
- 2 cups cooked chicken, shredded or diced (leftover rotisserie works well)
- 1 1/2 cups frozen peas and corn mix
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Buttery crackers or biscuits, for serving
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