Description

Chicken Pot Pie Soup is the ultimate comfort food, blending tender chicken, vibrant vegetables, and a creamy broth that warms both body and soul. With its buttery biscuit topping, this hearty dish is perfect for cozy nights or family gatherings, making even ordinary weekdays feel special. Easy to prepare and packed with flavor, it invites you to savor every spoonful.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cups diced carrots (about 4 medium)
1 cup diced celery (2 stalks)
1 medium yellow onion (about 150g)
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
1 tsp dried thyme
1 cup frozen peas
Biscuits for topping (store-bought or homemade)

Instructions

Heat olive oil in a large pot over medium heat. Sauté diced onions, carrots, and celery until softened.
Add minced garlic and thyme; cook until fragrant.
Stir in chicken breasts and cover with chicken broth. Bring to a gentle boil.
Reduce heat and simmer for about 20 minutes until the chicken is cooked through.
Remove chicken, shred it, and return it to the pot. Mix in heavy cream, followed by frozen peas.
Adjust seasoning with salt and pepper before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl (300g)
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 20g
Cholesterol: 85mg

Keywords: Feel free to use leftover rotisserie chicken for added convenience. Swap out vegetables based on your preferences; corn or green beans work well too. For a thicker soup, mix cornstarch with cold water before adding it to the pot.