Description
A comforting and creamy Chicken Pot Pie Soup that brings the flavors of a classic pot pie in a delicious bowl of soup. Loaded with tender chicken, vegetables, and a rich broth, this soup is the perfect way to warm up on a chilly day.
Ingredients
Scale
Main Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped parsley for garnish
Optional Topping:
- Store-bought puff pastry squares or refrigerated biscuit dough, baked separately until golden
Instructions
- Sauté Vegetables: In a large pot, melt butter with olive oil. Sauté onion, carrots, and celery until softened. Add garlic and cook.
- Add Flour: Sprinkle in flour, cook, then whisk in chicken broth until smooth.
- Cook Soup: Stir in milk, heavy cream, thyme, salt, and pepper. Simmer until thickened.
- Finish Soup: Add chicken, peas, and corn. Simmer until heated through. Adjust seasoning. Serve hot.
Notes
- This soup is a great way to use up rotisserie chicken.
- For a thicker soup, mash a few potatoes or use less broth.
- The pastry topping adds a classic pot pie feel—serve on the side or on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
