Description
Indulge in the comforting flavors of a classic chicken pot pie in the form of a hearty and creamy soup. This Chicken Pot Pie Soup is loaded with tender chicken, vibrant vegetables, and a savory broth, topped with flaky puff pastry or biscuits.
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup half-and-half or whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
For Serving:
- Baked puff pastry squares or biscuits (optional)
Instructions
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5–7 minutes, until the vegetables are soft.
- Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux. Gradually whisk in the chicken broth until smooth and no lumps remain. Bring the mixture to a simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened.
- Stir in the shredded chicken, peas, corn, half-and-half, thyme, salt, and pepper. Simmer for another 5–7 minutes, or until everything is heated through and the soup is creamy. Adjust seasoning to taste.
- Serve hot, topped with fresh parsley and alongside baked puff pastry squares or biscuits for that classic pot pie feel.
Notes
- This soup is great for using up leftover cooked chicken.
- You can add diced potatoes or green beans for extra heartiness.
- For a dairy-free version, use unsweetened almond milk or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 6g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
