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What makes this Cozy Chicken Pot Pie Soup so appealing? First and foremost, it captures the essence of classic chicken pot pie without the fuss of a crust. It’s a dish that invites you to gather around the table with loved ones, sharing stories and laughter over a steaming bowl. The combination of tender chicken and fresh vegetables creates a symphony of flavors that soothe and satisfy. Furthermore, the creamy broth is not only indulgent but also rich in nutrients, thanks to the fresh ingredients that contribute to the overall healthfulness of the dish.

Chicken Pot Pie Soup

Warm up this winter with a delicious bowl of Cozy Chicken Pot Pie Soup! This heartwarming recipe brings the classic flavors of chicken pot pie into a creamy, slurp-worthy form, packed with tender chicken, vibrant veggies, and a rich broth. Perfect for family dinners or a cozy night in, this easy-to-make soup is sure to be a hit. Gather around the table and enjoy a meal that warms both heart and soul! #ChickenPotPieSoup #ComfortFood #CozyMeals #WinterRecipes #SoupSeason
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

2 cups chicken broth

1 cup heavy cream

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

1 cup diced potatoes (preferably Yukon Gold)

1 tsp dried thyme

1 tsp dried rosemary

½ tsp black pepper

1 tsp salt (to taste)

2 tbsp olive oil

¼ cup all-purpose flour

1 cup biscuit dough (store-bought or homemade)

Fresh parsley, for garnish

Instructions
 

In a large pot over medium heat, add the olive oil. Once hot, sauté the diced onions for about 3-4 minutes until translucent.

    Add in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until the vegetables begin to soften.

      Stir in the diced chicken and cook until no longer pink, about 5-7 minutes.

        Sprinkle in the flour, stirring continuously to coat the mixture. Cook for 1-2 minutes to eliminate the raw flour taste.

          Slowly pour in the chicken broth, stirring to combine and prevent lumps. Bring the mixture to a boil.

            Once boiling, reduce the heat to a simmer and add the heavy cream, diced potatoes, thyme, rosemary, salt, and pepper. Let it simmer for about 15-20 minutes until the potatoes are tender.

              In the meantime, prepare the biscuit dough according to package instructions or your favorite recipe. Drop spoonfuls of the dough into the simmering soup. Cover and cook for another 10 minutes, allowing the biscuits to steam and expand.

                Stir in the frozen peas and cook for an additional 5 minutes. Adjust seasoning as needed.

                  Serve hot, garnished with fresh parsley.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 6