All the flavors that you love about chicken pot pie, but saves you time and calories! This chicken pot pie soup is creamy, hearty and super delicious.
Prep Time: 20minutes
Cook Time: 30minutes
Total Time: 50minutes
1/2cupchopped sweet onion
1teaspoonKosher salt(more to taste)
1/2teaspoonground black pepper(more to taste)
1teaspoonfresh thyme(or 1/4 teaspoon dried)
2cupsshredded cooked chicken(cooked turkey will work too)
1/2cuphalf and half
Melt the butter in a large pot over medium heat. Add the potatoes, carrots, celery and onion. Cook until the onions are tender (about 5 minutes).
Stir in the flour until blended. Then slowly add the chicken broth, salt , pepper, thyme and nutmeg. Bring to a light boil over medium high heat, stirring occasionally. Boil until the potatoes are fork tender.
Reduce the heat to low so it is no longer at a boil. Then add a spoonful or the soup to the half and half to temper it. Stir together and then slow stir into the soup. Add the chicken and frozen peas. Heat through and then add more salt, pepper and thyme if desired.
Serve warm with biscuits or crackers.
Slow cooker method
Add chicken (recommend using frozen), potatoes, carrots, celery, onion, peas, stock, butter, salt, pepper, thyme and nutmeg to crockpot.
Cook on high for 3 hours or on low for 6 hours. Remove and shred chicken, then add back in.
In a small bowl, mix together half and half and flour until smooth. Add to crockpot, stir and cook on high for about an hour until thick and creamy.