American 30 min

Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded; 1 medium yellow onion, diced; 3 medium carrots, diced; 3 stalks celery, sliced; 1 cup frozen peas; 4 tablespoons unsalted butter; 4 cloves garlic, minced; ¼ cup all-purpose flour; 4 cups chicken broth; 1½ cups whole milk; 1 cup heavy cream; 1 teaspoon dried thyme; ½ teaspoon onion powder; Salt and black pepper to taste; Store-bought puff pastry rounds or oyster crackers for serving

comfort-foodmeal-prep

Ingredientsfor 2

380

Cal

26g

Protein

24g

Carbs

22g

Fat

12 cups cooked chicken breast, shredded
21 medium yellow onion, diced
33 medium carrots, diced
43 stalks celery, sliced
51 cup frozen peas
64 tablespoons unsalted butter
74 cloves garlic, minced
8¼ cup all-purpose flour
94 cups chicken broth
101½ cups whole milk
111 cup heavy cream
121 teaspoon dried thyme
13½ teaspoon onion powder
14Salt and black pepper to taste
15Store-bought puff pastry rounds or oyster crackers for serving

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Instructions

1
Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook 6–7 minutes until softened. Add garlic and cook 1 minute. Sprinkle flour over the vegetables and cook, stirring constantly, 2 minutes — do not let it burn.
2
Gradually whisk in chicken broth, then milk and cream. Add thyme and onion powder; bring to a gentle simmer over medium heat. Cook 10–12 minutes, stirring frequently, until the soup has thickened to a creamy, velvety consistency.
3
Add shredded chicken and frozen peas; simmer 3–4 minutes until peas are heated through and bright green. Season generously with salt and pepper. Ladle into bowls and top with baked puff pastry rounds for the full pot pie experience, or serve with oyster crackers.