Chicken Pot Pie Soup brings the essence of a classic chicken pot pie to a hearty, creamy soup. Perfect for chilly evenings or when you’re craving something cozy, this soup combines tender chicken, hearty vegetables, and a velvety broth. The best part? You get all the flavor of a pot pie without the need for a crust—though a side of biscuits or puff pastry makes it even more indulgent. Let’s explore how to create this soul-warming dish.
Ingredients for Chicken Pot Pie Soup
For the Soup Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth (low sodium preferred)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
For the Garnish (Optional):
- Fresh parsley, chopped
- Puff pastry squares, baked
- Buttermilk biscuits
