Description
A creamy and hearty chicken pot pie soup that captures the flavors of the classic dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup biscuits, cut into pieces
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until tender.
- Add garlic and cook for 1 minute.
- Stir in chicken and chicken broth. Bring to a simmer.
- Mix in heavy cream, peas, thyme, salt, and pepper.
- Add biscuit pieces and let simmer for 10 minutes.
- Serve warm.
Notes
- Feel free to use rotisserie chicken for quicker preparation.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg