Description
A cozy and comforting Chicken Pot Pie Soup that captures all the flavors of the classic dish in a delicious, creamy soup. Loaded with tender chicken, vegetables, and a rich broth, this soup is the ultimate comfort food for chilly days.
Ingredients
Scale
Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Topping:
- Puff pastry or biscuit topping
Instructions
- In a large pot, sauté vegetables: Melt butter with olive oil in a pot. Add onion, carrots, and celery, cook until softened. Stir in garlic.
- Add flour and broth: Sprinkle flour over vegetables, stir to coat. Pour in chicken broth gradually, whisking to avoid lumps. Simmer until slightly thickened.
- Finish soup: Stir in chicken, peas, corn, thyme, salt, and pepper. Reduce heat, add cream, simmer until heated through.
- Serve: Adjust seasoning if needed. Serve hot with optional puff pastry or biscuits.
Notes
- This soup is great for using leftover rotisserie chicken.
- For a gluten-free version, use a cornstarch slurry.
- Try topping with baked puff pastry rounds for a pot pie-style presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 5 g
- Sodium: 510 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
