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Chicken Pot Pie Soup

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Chicken Pot Pie Soup is a creamy, hearty soup that captures all the flavors of the classic pot pie in a cozy, spoonable form. Loaded with chicken, vegetables, and potatoes, it’s the ultimate comfort food for chilly days.

Ingredients

  • 3 cups cooked chicken, shredded or cubed
  • 4 tbsp butter
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk or heavy cream
  • 2 cups potatoes, diced
  • 1 cup frozen peas
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper

Instructions

  1. In a large pot, melt butter over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
  3. Sprinkle flour over vegetables and cook for 1–2 minutes, stirring constantly.
  4. Gradually whisk in chicken broth and milk, stirring until smooth.
  5. Add diced potatoes and thyme. Simmer until potatoes are tender, about 15–20 minutes.
  6. Stir in shredded chicken and peas. Cook until heated through.
  7. Season with salt and pepper to taste.
  8. Serve hot with biscuits, puff pastry, or crusty bread.

Notes

Use rotisserie chicken for a quick shortcut.Add corn or green beans for extra vegetables.For a richer soup, use heavy cream instead of milk.Make it lighter with half-and-half or evaporated milk.For more flavor, add poultry seasoning or fresh herbs.Soup can be frozen for up to 2 months, though dairy may separate slightly when reheated.

Nutrition

Find it online: https://cookibly.com/chicken-pot-pie-soup/