Description
Chicken pot pie soup is a cozy, comforting dish that is easy to make and tastes delicious. It’s like a deconstructed pot pie in a bowl. Creamy, hearty, and packed with tender chicken and veggies, this soup is perfect for chilly nights.
Ingredients
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- 1/3 cup unsalted butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, sliced
- 1 large potato, diced
- 1/3 cup all-purpose flour
- 4 cups chicken stock or chicken broth
- 2 teaspoons dijon mustard
- 1/2 teaspoon poultry seasoning
- 3 cups shredded or diced chicken
- 1 cup peas, canned or frozen
Instructions
- Chop the vegetables into bite-size pieces.
- Add butter to a large skillet, Dutch oven, or cast iron pan (affiliate link), and add all vegetables except the peas. Cook over medium high heat until they are beginning to get tender, about 8 minutes.
- Sprinkle veggies with flour and stir to coat. Cook 3-4 minutes, stirring often.
- Whisk in the broth and then add the remaining ingredients.
- Simmer, stirring often, until thickened, about 8-10 minutes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This soup freezes well, store it in a freezer-safe container (affiliate link) for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 420
- Sugar: 6.5 g
- Sodium: 377.1 mg
- Fat: 16 g
- Carbohydrates: 28.6 g
- Fiber: 4.1 g
- Protein: 38.3 g
- Cholesterol: 131.2 mg