Description
Chicken Pot Pie Soup Recipe made with tender chicken thighs, carrots, celery, mushrooms, peas, corn, and a rich creamy broth, topped with golden pie crust squares. A cozy, flavorful twist on classic chicken pot pie in comforting soup form.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 Tbsp olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1/2 tsp salt, or more to taste
1/4 tsp black pepper, or more to taste
1 cup frozen peas
1 cup frozen corn
1 package (14.1 oz) refrigerated pie crusts, thawed
1 large egg, beaten
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add mushrooms and garlic and cook for another 3 minutes.
Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
Bring mixture to a boil, then reduce heat and simmer for 10 minutes, or until vegetables are tender.
Stir in heavy cream, thyme, salt, and pepper. Add chicken back to the pot.
Add frozen peas and corn. Simmer for another 5 minutes, or until heated through.
Preheat oven to 400°F (200°C).
Cut pie crusts into 1-inch squares.
Ladle soup into bowls and top with pie crust squares. Brush crusts with beaten egg.
Bake for 10-12 minutes, or until crusts are golden brown. Serve immediately.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: Homamade