Creamy Chicken Pot Pie Soup
All the cozy flavors of chicken pot pie in a comforting, creamy soup—perfect for chilly nights!
Ingredients:
• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk or half-and-half
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Fresh parsley, chopped (for garnish)
Optional for Serving:
• Biscuits, puff pastry croutons, or pie crust pieces
Directions:
1. Sauté Vegetables: In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-6 minutes until softened.
2. Make the Base: Sprinkle flour over the vegetables, stirring constantly for 1-2 minutes to cook out the raw flour taste.
3. Add Broth and Milk: Gradually pour in chicken broth, whisking to avoid lumps. Add milk or half-and-half, stirring until the mixture is smooth and begins to thicken.
4. Add Chicken and Seasonings: Stir in shredded chicken, peas, corn, thyme, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally, until the soup is thickened and all ingredients are heated through.
5. Serve: Garnish with fresh parsley and serve hot. Top with biscuits, puff pastry croutons, or pie crust pieces for that classic pot pie feel.
Prep Time:
• Prep: 15 mins
• Cook: 20 mins
• Total: 35 mins
• Calories: Approx. 350 kcal per serving
Tips:
• For extra richness, swap whole milk for half-and-half or add a splash of cream.
• Leftover roasted or rotisserie chicken works great in this recipe.
