Chicken Pot Pie Soup
This Chicken Pot Pie Soup brings all the comforting flavors of a classic pot pie into a creamy, hearty bowl of goodness, perfect for cozy nights.
Ingredients
For the Soup Base
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots peeled and diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 3 cups low-sodium chicken broth
- 1.5 cups milk or half-and-half Using half-and-half makes it creamier.
- 0.25 cup all-purpose flour For thickening the soup.
- 0.5 tsp dried thyme
- 0.5 tsp dried parsley
- 0.25 tsp black pepper
- 0.5 tsp salt Adjust to taste.
- Optional topping: crumbled biscuits or puff pastry pieces for garnish
Instructions
Cooking
- Heat butter and olive oil in a large pot over medium heat. Add the diced chicken and cook for 6 to 8 minutes until browned and cooked through. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Cook for about 5 minutes until softened and fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to form a thick paste.
- Slowly whisk in chicken broth and milk, stirring until smooth and slightly thickened.
- Return the cooked chicken to the pot, then stir in thyme, parsley, salt, and black pepper. Simmer for 10 minutes.
- Stir in the frozen peas and simmer for another 3 to 5 minutes until everything is hot and well combined.
- Ladle into bowls and top with crumbled biscuits or puff pastry pieces if desired.
Notes
Use shredded rotisserie chicken for quicker prep. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, stirring occasionally. Pair with warm biscuits or crusty bread for the perfect finishing touch.