Description

This creamy chicken pot pie soup transforms classic pot pie flavors into a comforting, spoonable soup that’s perfect for chilly evenings. It’s easy to make on the stovetop or in a crockpot and is loaded with tender chicken and vegetables in a rich, creamy broth.

Ingredients

Scale

1 1/2 lb boneless chicken breast or thighs, diced

1 cup diced carrots

1 cup diced celery

1 small onion, finely chopped

2 cloves garlic, minced

1 cup peas

1 cup corn

4 cups chicken broth

1/4 cup butter

1/4 cup all-purpose flour

1 cup heavy cream

1/2 cup milk

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp garlic powder

1 bay leaf (optional)

puff pastry squares or buttery biscuits for serving

chopped parsley for garnish

Instructions

1. Melt butter in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 5–7 minutes.

2. Add garlic and cook for 30 seconds until fragrant.

3. Sprinkle flour over the vegetables and stir for 1 minute to form a roux.

4. Gradually whisk in chicken broth until smooth and free of lumps.

5. Add diced chicken, salt, pepper, thyme, rosemary, garlic powder, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 20–25 minutes.

6. Remove chicken, shred with forks, and return to the pot.

7. Stir in heavy cream and milk and simmer uncovered for 5–10 minutes until the soup thickens.

8. Add peas and corn, cook for 2–3 minutes until heated through, and adjust seasoning as needed.

9. Ladle soup into bowls, top with puff pastry squares or biscuits, garnish with parsley, and serve hot.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: soup
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4
Sodium: 600
Fat: 14
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 20
Fiber: 3
Protein: 15
Cholesterol: 55

Keywords: creamy chicken pot pie soup, homemade soup, chicken pot pie soup, cozy soup, crockpot soup, comfort food, weeknight dinner