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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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4.6 from 23 reviews

A comforting and creamy Chicken Pot Pie Soup that is perfect for a cozy night in. Loaded with shredded chicken, vegetables, and savory seasonings, this hearty soup is a delicious twist on the classic pot pie.

Ingredients

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For the Soup:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • Chopped fresh parsley for garnish

For Serving:

  • Optional biscuits or puff pastry

Instructions

  1. In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook until softened, about 5–6 minutes.
  2. Sprinkle in the flour and stir constantly for 1–2 minutes to make a roux. Gradually whisk in the chicken broth, followed by the milk and cream, stirring until smooth.
  3. Bring to a gentle simmer and cook for 5–7 minutes, until the soup starts to thicken. Stir in the shredded chicken, peas, corn, salt, pepper, thyme, and poultry seasoning.
  4. Simmer for another 5 minutes until everything is heated through and the soup is creamy. Adjust seasoning as needed.
  5. Serve hot, topped with fresh parsley and optional biscuits or puff pastry on the side.

Notes

  • For a lighter version, substitute the heavy cream with more milk or use half-and-half.
  • Rotisserie chicken works great for this recipe.

Nutrition

Find it online: https://easy-tapas-recipes.com/chicken-pot-pie-soup-recipe-2/