Description

This creamy chicken pot pie soup combines tender chicken, vegetables, and a velvety broth for a cozy, comforting meal. Ready in under an hour on the stovetop, it’s perfect for family dinners or meal prep.

Ingredients

Scale

3 cups cooked shredded chicken

4 tablespoons butter

1 medium onion, finely chopped

2 medium carrots, diced

2 stalks celery, sliced

3 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

1½ cups heavy cream or half-and-half

1 cup frozen peas

1/2 cup corn kernels (optional)

1 teaspoon fresh thyme leaves

salt and pepper to taste

1 sheet pie crust or puff pastry, baked and broken into pieces

fresh parsley for garnish

Instructions

1. In a large Dutch oven, melt butter over medium heat and sauté onion, carrot, and celery until tender, about 5–7 minutes.

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

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

4. Gradually whisk in chicken broth, dissolving any lumps, then bring to a simmer.

5. Stir in shredded chicken, thyme, salt, and pepper, and simmer for 15 minutes.

6. Add peas and corn, then pour in the cream, stirring until smooth.

7. Cook on low for 5–10 minutes until the soup is velvety and flavors meld.

8. Taste and adjust seasoning; for a thicker soup simmer uncovered a few minutes longer.

9. Ladle into bowls, top with pie crust pieces, and garnish with parsley.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: soup
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 bowl

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