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 (affiliate link), 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