Description
All the comforting flavors of classic chicken pot pie in a creamy, cozy soup. Loaded with tender chicken, vegetables, and a rich herb-infused broth — this chicken pot pie soup is perfect for cold nights and family dinners.
Ingredients
For the Soup
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk or half-and-half
- 2 cups cooked chicken, diced or shredded
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- Salt to taste
Optional Topping
- Baked biscuits or puff pastry crackers
Instructions
- Heat butter and oil: In a large pot, melt butter with olive oil over medium heat.
- Sauté vegetables: Add onion, carrots, and celery; cook 6–7 minutes until softened.
- Add garlic: Stir in garlic and cook 30 seconds.
- Make roux: Sprinkle flour over vegetables and cook 1 minute, stirring constantly to cook out the raw flour taste.
- Add broth: Slowly whisk in chicken broth until smooth to create the soup base.
- Add milk and simmer: Add milk and bring the soup to a gentle simmer.
- Add chicken and seasonings: Stir in cooked chicken, diced potatoes, thyme, parsley, black pepper, and salt.
- Simmer soup: Let the soup simmer for 20–25 minutes until potatoes are tender and the soup has thickened.
- Add peas and corn: Stir in frozen peas and corn, cooking for an additional 5 minutes.
- Final seasoning: Taste and adjust seasoning before serving.
Notes
- Use rotisserie chicken to save time.
- For extra richness, substitute heavy cream for milk.
- Soup thickens more as it cools — add broth when reheating to adjust consistency.
- Serve with flaky biscuits for full pot pie flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
