Description
Chicken Pot Pie Soup is a comforting and creamy soup inspired by the flavors of classic chicken pot pie. Combining tender shredded chicken, fresh vegetables, and a rich creamy broth, this hearty soup is perfect for cozy meals. It can be served on its own or paired with biscuits or puff pastry for an extra treat.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
Optional
- Biscuit or puff pastry topping (optional, served on side or on top)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add diced onion, carrots, and celery, and cook for 5–7 minutes until softened, stirring occasionally to prevent sticking.
- Add Garlic: Stir in minced garlic and cook for another 30 seconds until fragrant, ensuring it doesn’t burn to maintain flavor.
- Make Roux: Sprinkle the all-purpose flour over the vegetables, stirring continuously to coat everything evenly. Cook for 1–2 minutes to remove the raw flour taste and form a light roux.
- Add Liquids: Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Then stir in the whole milk and heavy cream.
- Simmer Broth: Bring the soup to a gentle simmer, allowing it to cook for 5–8 minutes until slightly thickened, stirring occasionally to prevent scorching.
- Add Protein and Vegetables: Stir in the cooked shredded chicken, frozen peas, and frozen corn along with salt, black pepper, dried thyme, dried parsley, and paprika to season.
- Final Simmer: Let the soup simmer for another 10 minutes, ensuring all ingredients are heated through and flavors meld together well.
- Serve: Serve the soup hot, optionally topped with biscuits or puff pastry either on the side or placed on top for added texture and flavor.
Notes
- For a lighter version, replace heavy cream with additional whole milk or use a dairy-free alternative such as almond or oat milk.
- Rotisserie chicken is a convenient shortcut for the cooked shredded chicken.
- You can bake biscuit dough separately to serve alongside or use puff pastry as a topping for a pot pie-inspired presentation.
