Here’s a creamy, comforting Chicken Pot Pie Soup—all the cozy flavors of chicken pot pie, but in a warm, hearty bowl! 🥣🐔🥕
🍗 Chicken Pot Pie Soup
Ingredients (serves 4–6)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2–3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup frozen peas
- 1 cup frozen corn (optional)
- 1–2 potatoes, diced (optional but makes it heartier)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & black pepper, to taste
- Optional: ½ cup heavy cream for extra richness
- Optional topping: biscuits, pie crust pieces, crackers, or puff pastry squares
Instructions
1. Sauté vegetables
In a large pot or Dutch oven, melt butter with olive oil over medium heat.
Add onion, carrots, celery, and potatoes (if using).
Cook 5–7 minutes until softened.
Add garlic and cook 1 more minute.
2. Make the roux
Sprinkle flour over the vegetables and stir well.
Cook 1–2 minutes to remove raw flour taste.
3. Add broth & milk
Slowly pour in chicken broth while stirring.
Then add milk (or half-and-half).
Bring to a gentle simmer until thickened.
4. Add chicken & seasonings
Stir in:
- shredded chicken
- peas
- corn (if using)
- thyme
- parsley
- salt & pepper
Simmer 10–15 minutes until everything is tender and flavors meld.
5. Add cream (optional)
Stir in heavy cream for extra velvety richness.
6. Serve
Serve hot with:
- warm biscuits
- puff pastry bites
- crumbled pie crust
- or simple oyster crackers
🍽️ Tips & Variations
- Shortcut: Use rotisserie chicken + frozen mixed veggies.
- Thicker soup: Simmer longer or add 1–2 extra tbsp flour in the roux.
- Gluten-free: Use a cornstarch slurry instead of flour.
- Low-carb: Skip potatoes and add mushrooms or cauliflower.
- Crock Pot version: I can give that too—just ask!
Want the slow cooker version, biscuit topping ideas, or a chicken pot pie noodle soup variation?
