Pot Pie Soup
All the flavors of chicken pot pie but you don't have to make a crust. Everybody wins. No rolling dough, no blind baking, no worrying about soggy bottoms. Just a thick, creamy soup loaded with chicken
Ingredients
- 4 tablespoons butter
- 1 medium onion (diced)
- 3 carrots (peeled and diced)
- 3 stalks celery (diced)
- 3 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1.5 cups whole milk or heavy cream
- 2 medium Yukon Gold potatoes (diced)
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 teaspoon dried thyme
- salt and pepper
Method
Step 1: Build the base
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until vegetables begin to soften, about 7 minutes. Add garlic and cook 30 seconds.
Step 2: Make the roux
- Sprinkle flour over the vegetables and stir constantly for 2 minutes. The flour will coat everything and start to smell nutty. Slowly whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pot.
Step 3: Simmer
- Add potatoes, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are tender and the soup has thickened. Stir in the milk or cream, chicken, and peas. Simmer for another 5 minutes until everything is heated through.