Description
This comforting Chicken Pot Pie Soup captures all the creamy, savory flavors of a classic pot pie in a hearty, easy-to-make soup. Loaded with tender chicken, fresh vegetables, and a luscious creamy broth, it’s perfect for a cozy meal any day of the week.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Thickener and Liquids
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Main Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
Seasonings and Garnish
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
Serving Suggestions
- Biscuit or puff pastry for serving (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Add Flour: Sprinkle in the flour and stir continuously for 1–2 minutes to cook off the raw flour taste and create a roux base for the soup.
- Incorporate Liquids: Slowly pour in the low-sodium chicken broth while whisking constantly to avoid lumps. Add the whole milk and heavy cream, then bring the mixture to a gentle simmer.
- Add Chicken and Vegetables: Stir in the cooked chicken, frozen peas, frozen corn, fresh thyme, salt, and black pepper. Mix well to combine all ingredients evenly.
- Simmer Soup: Let the soup simmer gently for 10–15 minutes, stirring occasionally, until it thickens and all the vegetables are tender.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper as needed. Garnish with fresh parsley, then serve hot with warm biscuits or puff pastry on the side if desired.
Notes
- Rotisserie chicken works great for this recipe to save time.
- To make dairy-free, substitute plant-based milk and omit the heavy cream.
- For extra flavor, add a splash of white wine when sautéing the vegetables.