Chicken Pot Pie Soup: A Comforting Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Cremini mushrooms
- Garlic
- Dried thyme and rosemary
- Chicken broth
- Heavy cream
- Cooked chicken (shredded)
- Frozen peas and corn
- Refrigerated pie crusts or homemade crust
- Preparation Steps:
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and celery; cook until softened (5-7 minutes).
- Stir in sliced cremini mushrooms; cook until browned (about 5 minutes).
- Add minced garlic, thyme, rosemary, salt, and pepper; cook for 30 seconds.
- Pour in chicken broth and simmer for 10 minutes.
- Stir in heavy cream until incorporated.
- Mix in shredded chicken, frozen peas, and corn; simmer for another 5 minutes.
- Preheat oven to 375°F (190°C).
- Roll out pie crusts and cut into circles for topping each bowl.
- Ladle soup into oven-safe bowls, place crusts on top, and bake for 15-20 minutes until golden brown.
- Helpful Notes:
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg