Chicken Pot Pie Soup 🥧
That golden, creamy pot pie filling ladled straight into a bowl, with buttery crackers standing in for the crust.
Ingredients (serves 6)
- 1.5 lb chicken breast
- 5 tbsp butter
- 1 onion
- 3 carrots
- 2 stalks celery
- 2 potatoes
- 1/3 cup all-purpose flour
- 5 cups chicken stock
- 1 cup heavy cream
- 1.5 cups frozen peas
- 1 tsp dried thyme
- 1 sleeve crackers
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Try AnychefInstructions
- 1
Melt the butter in a large pot over medium heat. Cook the diced onion, carrots, and celery until softened, about 6 minutes.
- 2
Stir in the flour and thyme and cook 1 minute, stirring constantly.
- 3
Slowly whisk in the chicken stock until smooth. Add the whole chicken breasts and the potatoes, peeled and diced.
- 4
Simmer until the chicken reaches 165°F and the potatoes are tender, about 15 minutes. Remove the chicken and dice it.
- 5
Return the chicken with the peas and cream. Simmer gently 5 minutes.
- 6
Season with salt and pepper and serve topped with crushed buttery crackers.
