Description
This Chicken Pot Pie Soup is a comforting and hearty dish that brings the flavors of a classic pot pie in a warm and satisfying soup form. Creamy and loaded with vegetables and tender chicken, it’s a perfect meal for cozy nights.
Ingredients
Scale
Main Soup:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups whole milk or half-and-half
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 tsp dried thyme
- Salt and black pepper to taste
Optional for Serving:
- Biscuits or puff pastry squares
Instructions
- Sauté Vegetables: In a large pot, melt butter with olive oil. Sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Add Flour: Sprinkle flour over vegetables and cook, stirring constantly.
- Thicken: Slowly whisk in chicken broth, then stir in milk. Simmer until slightly thickened.
- Finish Soup: Add chicken, peas, corn, thyme, salt, and pepper. Simmer until heated through.
- Serve: Enjoy hot with biscuits or puff pastry squares.
Notes
- Great use for leftover or rotisserie chicken.
- For extra flavor, add a splash of cream.
- Soup thickens when cooled—add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
