Description
This Chicken Pot Pie Soup recipe is a creamy, hearty twist on the classic comfort food favorite. Packed with tender shredded chicken, fresh vegetables, and a rich broth thickened with a homemade roux, it’s perfect for warming up during colder months. The soup offers the full flavor of chicken pot pie in a comforting bowl, garnished with fresh parsley and optionally served with biscuits or puff pastry for an extra special touch.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
Thickener
- ¼ cup all-purpose flour
Liquids
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- ½ cup heavy cream (optional for richness)
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 medium russet potato, peeled and diced
Finishing
- Fresh parsley for garnish
- Optional biscuit or puff pastry for serving
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Add Aromatics and Seasonings: Stir in minced garlic, salt, black pepper, dried thyme, and dried rosemary. Cook for 1 more minute to release flavors.
- Create Roux: Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1–2 minutes to form a roux, which will thicken the soup.
- Add Liquids: Gradually whisk in the low-sodium chicken broth, then add the whole milk, stirring continuously until smooth and combined.
- Cook Potatoes: Add the diced russet potato and bring the mixture to a simmer. Cook for 10–12 minutes until the potatoes are tender.
- Add Chicken and Vegetables: Stir in the shredded cooked chicken, frozen peas, and frozen corn. Let the soup simmer for another 5–7 minutes until everything is heated through.
- Finish Soup: Stir in the heavy cream if using for added richness. Taste the soup and adjust seasoning as necessary.
- Serve: Ladle the hot soup into bowls, garnish with fresh parsley, and serve with optional biscuits or puff pastry on the side for a complete meal.
Notes
- Use pre-cooked rotisserie chicken and frozen mixed vegetables to save preparation time.
- For a dairy-free version, substitute milk and cream with unsweetened almond milk and omit the cream.
- The soup thickens as it sits; add more chicken broth when reheating if needed to reach desired consistency.
- Fresh herbs like thyme and rosemary can be replaced with Italian seasoning if preferred.
