Description
A cozy and comforting twist on a classic dish, this Chicken Pot Pie Soup is creamy, flavorful, and perfect for chilly days. Loaded with tender chicken, hearty vegetables, and a rich broth, it’s a satisfying meal in a bowl.
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 2 cups cooked and shredded chicken breast
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
For Serving:
- Optional puff pastry squares or biscuit toppers
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the garlic, carrots, and celery and cook for another 5 minutes until vegetables begin to soften. Season with salt, pepper, thyme, and rosemary.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux. Slowly pour in the chicken broth while stirring to avoid lumps.
- Bring to a simmer and cook for 10 minutes, stirring occasionally. Add the milk, cooked chicken, peas, and corn.
- Simmer for another 5-7 minutes until heated through and thickened. Stir in the heavy cream and chopped parsley, and adjust seasoning if needed.
- Serve hot with optional puff pastry or biscuit toppers.
Notes
- Use rotisserie chicken for convenience.
- For a dairy-free version, substitute milk and cream with unsweetened oat milk and coconut cream.
- Leftovers store well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 6g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
