Cozy Chicken Pot Pie Soup for Chilly Days
This comforting chicken pot pie soup is perfect for chilly days, featuring tender chicken, vegetables, and a creamy broth. It's topped with crispy pie crust strips for added texture.
Servings 4
Calories 450kcal
Ingredients
- 1 pound boneless skinless chicken breasts, diced
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and diced
- 2 stalks celery diced
- 1 cup frozen green peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup refrigerated pie crust or puff pastry cut into strips
- optional fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced chicken until golden brown, about 5-7 minutes.
- Remove chicken and set aside. In the same pot, add onion, carrots, and celery; sauté for 5 minutes until softened.
- Stir in minced garlic and cook for 1 additional minute.
- Sprinkle flour into the pot, cook for 2 minutes while stirring, then gradually whisk in chicken broth until smooth.
- Bring to a gentle simmer, then return chicken, peas, thyme, rosemary, salt, and pepper to the pot.
- Simmer for 10 minutes, stirring occasionally.
- Lower heat and stir in heavy cream, warming through for another 5 minutes without boiling.
- Preheat oven to 400°F (200°C) and bake pie crust strips for 10-12 minutes until golden brown.
- Ladle soup into bowls and top with crispy pie crust strips, garnishing with parsley if desired.
Notes
For an elegant touch, serve in rustic bread bowls.