Ingredients:
2 cups cooked chicken, shredded or diced
3 cups chicken broth
2 cups potatoes, diced
1 cup carrots, sliced
1 cup celery, chopped
½ cup onion, diced
2 tbsp butter
2 tbsp flour
1 cup milk or half-and-half
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp garlic powder
½ tsp thyme (optional but very pot-pie vibes)
1 cup frozen peas
Optional: biscuit or puff-pastry pieces for serving 😋
👩🍳 Instructions:
In a pot, melt butter. Add onion, carrots, and celery; sauté 4–5 minutes.
Stir in flour and cook 1 minute (this thickens the soup).
Slowly whisk in chicken broth until smooth.
Add potatoes, seasonings, and chicken.
Simmer 15–20 minutes until potatoes are tender.
Stir in milk and peas; cook 5 more minutes.
Taste and adjust seasoning.
How to Serve (Pot Pie Style):
Bake biscuits separately and drop one on top
Or bake puff pastry squares and float them like a crown
Or just grab crusty bread and go feral
Variations:
Crockpot version (super easy)
Extra creamy (add cream cheese)
No-flour / gluten-free
Rotisserie chicken shortcut