Description
This easy recipe transforms classic chicken pot pie into a quick dinner idea perfect for busy weeknights or slow weekends. With its creamy texture, hearty chunks of chicken, and garden vegetables, it satisfies every comfort craving. Whether you’re seeking healthy snack alternatives or simple dinner ideas, this soup delivers cozy, rich flavors without the extra fuss of a pie crust.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups cooked chicken breast, diced
1 cup frozen peas
1 cup frozen corn
1 cup diced potatoes
1 cup heavy cream or half-and-half
Optional: fresh chopped parsley
Instructions
- In a large pot, melt butter and oil over medium heat. Add onion, garlic, carrots, and celery. Cook 5-7 minutes until softened.
- Stir in thyme, salt, and pepper. Sprinkle in flour, stir to coat, and cook 1-2 minutes.
- Slowly whisk in chicken broth. Add potatoes and bring to a boil. Reduce to simmer and cook 15-20 minutes.
- Add cooked chicken, peas, and corn. Simmer 5-7 minutes more.
- Stir in cream and warm through gently (don’t boil).
- Serve hot, garnished with parsley if desired.