Here’s a creamy, cozy Chicken Pot Pie Soup — all the comfort of pot pie, no crust required (unless you want one 😉).
🥣 Chicken Pot Pie Soup
🛒 Ingredients (Serves 4–6)
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2 tbsp butter
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
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¼ cup all-purpose flour
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4 cups chicken broth
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1½ cups cooked shredded chicken (rotisserie works great)
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1 cup diced potatoes (optional, for heartiness)
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1 cup frozen peas
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1 cup frozen corn
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1 cup milk or half-and-half
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½ tsp dried thyme
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Salt & black pepper to taste
Optional: ¼ cup heavy cream for extra richness
👩🍳 Instructions
1️⃣ Sauté the Base
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Melt butter in a large pot over medium heat.
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Add onion, carrots, and celery. Cook 5–6 minutes until softened.
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Stir in garlic and cook 30 seconds.
2️⃣ Make It Creamy
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Sprinkle flour over vegetables and stir well.
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Cook 1–2 minutes (this removes raw flour taste).
3️⃣ Add Liquid
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Slowly whisk in chicken broth.
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Add potatoes (if using).
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Bring to a gentle boil, then reduce to simmer for 10–15 minutes until potatoes are tender.
4️⃣ Finish the Soup
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Stir in chicken, peas, corn, thyme.
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Add milk (and cream if using).
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Simmer 5 more minutes.
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Adjust salt & pepper.
Soup will thicken as it cools.
🥧 Want the “Pot Pie” Touch?
Option 1: Biscuit Top
Bake refrigerated biscuits separately and place one on top of each bowl.
Option 2: Puff Pastry Lid
Cut puff pastry circles and bake separately, then place on soup bowls for that classic look.
🔥 Flavor Boost Ideas
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Splash of white wine before adding broth
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Pinch of poultry seasoning
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Fresh parsley at the end
❄️ Storage
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Refrigerate 3–4 days
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Thickens overnight (add broth when reheating)
If you’d like, I can give you:
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A slow cooker version
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A dairy-free version
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Or a quick 20-minute shortcut version