Description
A cozy, creamy weeknight bowl of chicken pot pie soup that blends comfort with quick preparation.
Ingredients
Scale
- 680 g boneless, skinless chicken breasts or thighs
- 56 g unsalted butter (4 tbsp)
- 60 g all-purpose flour (1/2 cup)
- 150 g yellow onion (1 medium)
- 120 g carrot (1 large)
- 100 g celery (2 stalks)
- 300 g russet or Yukon gold potatoes (about 2 medium)
- 150 g frozen peas (1 cup)
- 1.2 L chicken stock (5 cups)
- 240 ml whole milk (1 cup)
- 120 ml half-and-half (1/2 cup)
- 2 tsp fresh thyme leaves
- 1 bay leaf
- Kosher salt and black pepper to taste
- Optional: 1 sheet frozen puff pastry or 4 small frozen biscuits
Instructions
- Prepare the chicken and vegetables: Pat chicken dry, season with salt and pepper, and dice onion, carrot, celery, and potatoes.
- Brown the chicken: Heat olive oil and butter, brown chicken until opaque, and remove from pot.
- Sauté the aromatics: Cook onion, carrot, and celery in remaining butter until translucent.
- Make the roux: Sprinkle flour over vegetables, stir and cook for 2 minutes.
- Add stock and potatoes: Whisk in stock, add potatoes and bay leaf, then simmer until tender.
- Finish the soup and add dairy: Stir in milk and half-and-half, return chicken to the pot, and season.
- Add peas and herbs: Stir in peas and thyme, cook until heated through, and remove bay leaf.
- Optional pastry topping: Bake pastry or biscuits per package directions and serve over the soup.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg