Chicken Pot Pie Soup: A Comforting Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- 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
- Pie crust
- Instructions for Preparation:
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion, carrots, and celery until softened (5-7 minutes).
- Add sliced mushrooms and cook until browned (about 5 minutes). Stir in minced garlic, thyme, and rosemary.
- Pour in chicken broth and bring to a simmer. Let simmer gently for 10 minutes.
- Slowly stir in heavy cream until well combined.
- Add shredded chicken, frozen peas, and corn; simmer for another 5 minutes.
- Preheat oven to 375°F (190°C). Prepare pie crusts by cutting circles slightly larger than serving bowls.
- Ladle soup into individual oven-safe bowls and cover with pie crusts; seal edges.
- Bake for 15-20 minutes until crust is golden brown.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg