Description
A comforting and quick soup that captures the flavors of traditional pot pie without the fuss.
Ingredients
Scale
- 2 cups cooked chicken (shredded; consider rotisserie for convenience)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth (homemade or low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon poultry seasoning
- Salt and pepper to taste
- 2 tablespoons butter (or vegetable oil)
- 1/4 cup all-purpose flour (for thickening)
- Optional: Pie crust or biscuit dough (to enhance the pot pie experience)
Instructions
- Melt the butter over medium heat in a large pot. Add the diced onions and garlic. Sauté until they become translucent and fragrant, about 3-5 minutes.
- Sprinkle in the flour and stir continuously for 1-2 minutes to form a roux.
- Whisk in the chicken broth gradually, ensuring everything is well combined. Bring to a gentle simmer for about 5 minutes.
- Add the shredded chicken and frozen mixed vegetables. Stir in the heavy cream, thyme, poultry seasoning, and season with salt and pepper.
- Allow the soup to simmer for another 10-15 minutes, stirring occasionally. If desired, cook longer for a thicker consistency.
- Consider baking biscuit dough or thawing a pie crust, placing it atop individual servings, and bake according to package instructions.
Notes
For healthier alternatives, use low-fat cream or cashew cream. To make it vegetarian, substitute chicken with white beans and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg