Description
Chicken pot pie soup is a cozy, creamy dish that captures all the classic flavors of traditional chicken pot pie in a warm, spoonable form. It’s loaded with tender chicken, hearty vegetables, and a rich, savory broth that’s thickened to a stew-like consistency. Perfect for chilly days, this soup is comforting, filling, and great served with biscuits or crusty bread for dipping.
Ingredients
Scale
Fats & Oils
- 2 tablespoons butter
- 1 tablespoon olive oil
Vegetables
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Liquids & Dairy
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Proteins
- 2 cups cooked, shredded chicken (rotisserie works great)
Thickening & Seasonings
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5–6 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Create Roux: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to cook off the raw flour taste.
- Add Liquids: Slowly whisk in the chicken broth, followed by the whole milk and heavy cream. This helps to prevent lumps and creates a smooth base.
- Simmer Soup: Bring the mixture to a simmer and cook until the soup starts to thicken, approximately 8–10 minutes, stirring frequently to prevent sticking.
- Add Chicken and Vegetables: Add the shredded chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Stir well to combine.
- Heat Through: Continue to simmer the soup for another 5–7 minutes until everything is heated through and the soup is creamy and well blended.
- Season and Serve: Taste and adjust seasoning as needed. Serve the soup hot, garnished with chopped fresh parsley if desired, alongside biscuits or puff pastry for dipping.
Notes
- For a dairy-free version, substitute unsweetened almond milk for whole milk and coconut cream for heavy cream.
- To add extra heartiness, consider including diced potatoes or mushrooms along with the vegetables.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
