High Protein Chicken Pot Pie Soup
A warm and creamy chicken pot pie soup, loaded with tender chicken, fresh vegetables, and a flavorful broth, perfect for cozy meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Protein-rich
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 1/2 cup peas
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups biscuit dough or puff pastry (optional)
Instructions
- Sauté the vegetables: In a large pot, heat a splash of oil over medium heat. Add the diced onions, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are soft and the onions are translucent.
- Add chicken and broth: Stir in the shredded chicken, chicken broth, thyme, garlic powder, salt, and pepper. Bring everything to a boil, stirring occasionally.
- Incorporate cream and peas: Once boiling, reduce the heat to low and stir in the heavy cream or milk and the peas. Let the soup simmer for about 15-20 minutes to allow the flavors to meld.
- Add topping (optional): If you’re using biscuit dough or puff pastry, drop spoonfuls on top of the soup and bake according to package instructions until golden.
- Serve: Ladle the soup into bowls while it’s hot. Enjoy the comforting flavors!
Notes
Customize with different vegetables or proteins to suit your taste. For a lighter version, substitute heavy cream with a non-dairy alternative.