Description
This creamy and hearty chicken pot pie soup is the perfect cozy meal for chilly nights. Packed with tender chicken, vegetables, and a savory, creamy broth, this soup tastes just like your favorite pot pie but in a comforting bowl of goodness. It’s rich, flavorful, and easy to make, with all the classic pot pie flavors that everyone loves.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 1/2 cups cooked chicken, shredded or diced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 1/2 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1/4 cup all-purpose flour (for thickening)
- 1/2 cup grated Parmesan cheese (optional for extra flavor)
- 1 sheet of puff pastry or pie crust (for serving, optional)
Instructions
- Sauté vegetables: In a large pot, melt butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables start to soften.
- Add flour: Stir in the flour and cook for 1-2 minutes, allowing it to absorb the butter and coat the vegetables.
- Add liquids: Gradually pour in the chicken broth, stirring to prevent lumps. Then, add the milk and heavy cream, continuing to stir.
- Season the soup: Stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a gentle simmer, allowing the soup to thicken for about 5-7 minutes.
- Add chicken and vegetables: Stir in the shredded chicken, peas, and corn. Simmer for another 5 minutes, until everything is heated through and the soup has thickened to your liking.
- Finish the soup: Taste the soup and adjust seasoning as needed. Stir in the grated Parmesan cheese if using, and let it melt into the soup.
- Serve: If desired, top each bowl with a piece of puff pastry or pie crust, baked until golden and crispy, or serve with crusty bread for dipping.
Notes
- This soup can be made ahead of time and stored in the fridge for 2-3 days. It also freezes well for up to 3 months.
- For extra richness, use more cream and less milk, or substitute half-and-half.
- You can use store-bought rotisserie chicken to make this recipe quicker.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American