This creamy and comforting soup is so easy to make using leftover turkey or chicken!
3 tablespoons butter
1 cup diced onion
3/4-1 pound yukon gold potatoes, diced
1 1/2 cups diced carrots
2 sprigs fresh thyme, plus more for garnish
1/4 cup flour
1 1/2 teaspoons kosher salt
Fresh black pepper to taste
4 cups chicken stock
1 1/2 cups 2% or whole milk
3 cups cooked, diced chicken
1 1/2 cups frozen peas
1/2 cup heavy cream
1 package store bought pie crust
Cook the onions, potatoes, carrots and thyme in the butter for 7-8 minutes until the vegetables are softened.
Sprinkle in the flour, salt and pepper, then stir to mix in with the vegetables. Pour in the chicken stock and milk, stir to make sure nothing is sticking to the bottom of the pot, then bring to simmer.
Add the chicken and peas, turn the heat down to low and cook for 20 minutes, stirring often.
While the soup is cooking, bake the pie crust according to the package directions. Let cool and break into bite sized pieces.
After 20 minutes, stir the cream into the soup. Remove the thyme stems, taste for seasonings and serve with pie crust pieces on top.
You can cook 1 or both pie crusts, depending on how much crust you want fro topping the soup!
- Category: Soup
- Method: Stove Top
- Cuisine: American
Keywords: soup recipes, easy dinner ideas, dinner recipes, leftover chicken recipes, leftover turkey recipes, rotisserie chicken recipes, chicken pot pie