Chicken Pot Pie Soup

5 from 3 votes

This chicken pot pie soup is the perfect comfort food when you don’t want to have to deal withthe hassle of a pie crust! It has a rich and creamy broth packed with tender chicken, lots ofvegetables, and a hint of fresh herbs

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie Soup

Servings: servings

Calories: 557kcal

Ingredients

2 Tablespoons olive oil
1 pound boneless skinless chicken breast cut into ½” cubes
2 Tablespoons butter melted
1 cup sliced carrots
½ cup diced celery
½ cup diced onion
2 cloves garlic minced
½ teaspoon dried thyme
2 Tablespoons all purpose flour
4 cups chicken stock
1 cup half-and-half
1 medium potato diced
1 cup frozen peas
1 cup frozen corn

Instructions

Heat a large dutch oven over medium-high heat. Add the olive oil and allow it to heat until warm.
Season the chicken lightly with kosher salt and cracked black pepper. Add the chicken to the olive oil and sear it for 2-3 minutes per side, or until it is no longer pink- it will not be fully cooked in the center. Remove the chicken to a plate and set it aside.
Add the butter, carrots, celery, and onion. Cook for 3-5 minutes, or until the vegetables are just beginning to soften.
Next add the garlic and thyme. Cook for an additional minute.
Sprinkle over the flour and stir to coat the vegetables in flour.
Next add the chicken stock, making sure to scrape any browned bits from the bottom of the pan. Add the half-and-half, seared chicken, and diced potato to the soup.
Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through and the potato is fork tender.
Add the peas and corn and cook for 2 minutes, or just until they are warmed through.
Top with fresh parsley.
Serve immediately with warm biscuits or bread for dipping. Enjoy

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