Chicken Pot Pie Soup

Here’s a Chicken Pot Pie Soup recipe—a cozy, creamy soup with all the flavors of a classic chicken pot pie, but in a comforting bowl.

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🍲 Chicken Pot Pie Soup

Serves: 4–6
Prep & cook time: 30–35 minutes

Ingredients

Soup Base

• 2 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 tsp dried thyme (or 1 tbsp fresh)

• ¼ tsp black pepper

• Salt to taste

Chicken & Veggies

• 2 cups cooked chicken, shredded or diced

• 1 cup frozen peas

• 1 cup diced potatoes (optional)

Creamy Broth

• ¼ cup all-purpose flour

• 4 cups chicken broth

• 1 cup heavy cream (or milk for lighter version)

Optional Topping

• Puff pastry squares or biscuit pieces

• Fresh parsley, chopped

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Instructions

1. Sauté vegetables:
   In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened.

2. Add flour:
   Sprinkle flour over veggies and stir 1–2 minutes to form a roux.

3. Add broth:
   Slowly whisk in chicken broth to avoid lumps. Bring to a simmer.

4. Add potatoes & chicken:
   Add diced potatoes (if using) and shredded chicken. Simmer 10 minutes until potatoes are tender.

5. Add cream & peas:
   Stir in heavy cream and frozen peas. Simmer 2–3 minutes. Adjust salt and pepper.

6. Serve:
   Ladle soup into bowls. Top with baked puff pastry squares, biscuit pieces, or sprinkle fresh parsley for garnish.

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Tips & Variations

• Low-carb version: Skip potatoes or use cauliflower florets instead.

• Extra flavor: Add ½ tsp paprika or 1 tsp poultry seasoning.

• Make ahead: Soup tastes even better the next day; store in fridge up to 3 days.

• Gluten-free: Use gluten-free flour or cornstarch for thickening.

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If you want, I can give a quick 20-minute stovetop version that’s super creamy and skips the roux step for faster prep.