Chicken Pot Pie Soup (Creamy)

Description

Chicken Pot Pie Soup is the ultimate comfort food in a bowl. It takes all the classic flavors of a traditional chicken pot pie—tender chicken, hearty vegetables, creamy broth, and savory herbs—and transforms them into a cozy, creamy soup. Instead of a pie crust, it’s often served with buttery biscuits or puff pastry on the side for dipping. Perfect for cold nights or when you’re craving a nostalgic, homey dish.

 Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1/3 cup all-purpose flour

• 4 cups chicken broth

• 2 cups cooked chicken breast, shredded (rotisserie works great)

• 1 ½ cups frozen peas & corn (or mixed vegetables)

• 1 ½ cups potatoes, diced (optional for extra heartiness)

• 1 cup heavy cream (or half-and-half for lighter)

• 1 tsp dried thyme

• 1 tsp dried parsley (or fresh)

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Biscuits or puff pastry, for serving

‍ Instructions

1. In a large pot, heat butter and olive oil over medium heat.

2. Add onions, carrots, and celery. Sauté until softened (5–7 minutes).

3. Stir in garlic, then sprinkle flour over vegetables. Stir and cook 1–2 minutes to form a roux.

4. Slowly whisk in chicken broth until smooth.

5. Add shredded chicken, potatoes, thyme, parsley, salt, and pepper. Simmer for 15–20 minutes, until potatoes are tender.

6. Stir in peas, corn, and heavy cream. Simmer another 5 minutes.

7. Taste and adjust seasoning.

8. Serve hot with biscuits or puff pastry on the side. Garnish with fresh parsley.

 Servings

• Serves: 6 bowls

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

 Nutritional Info (per serving, approx.)

• Calories: 370

• Protein: 21g

• Carbohydrates: 28g

• Fat: 19g

• Fiber: 4g

• Sodium: 720mg

• Sugar: 4g

 Notes

• You can use leftover chicken or turkey.

• For extra creaminess, add 2 oz cream cheese along with heavy cream.

• To make it lighter, substitute milk for cream.

• Gluten-free option: Use cornstarch slurry instead of flour.

 Tips

• Sauté vegetables well to build flavor before adding broth.

• Whisk broth gradually into the roux to avoid lumps.

• If soup is too thick, add extra broth; if too thin, simmer longer.

• Serve with fresh baked biscuits for the full pot pie experience.

 Health Benefits

• High in protein from chicken.

• Rich in vitamins A, C, and K from vegetables.

• Comforting and filling, making it a balanced one-pot meal.

• Can be adjusted to be lower in fat by using milk instead of cream.

❓ Q & A

Q1: Can I freeze Chicken Pot Pie Soup?
Yes, but freeze it without the cream. Add cream after reheating for best texture.

Q2: What can I serve with it?
Flaky biscuits, puff pastry sticks, garlic bread, or a side salad.

Q3: Can I make it in a slow cooker?
Yes! Cook veggies, broth, and chicken on LOW for 6–7 hours or HIGH for 3–4. Stir in cream and veggies near the end.

Q4: Can I make it dairy-free?
Yes—use coconut milk or almond milk instead of cream.

Q5: How do I thicken it more?
Mix 1 tbsp cornstarch with 2 tbsp water and stir it in while simmering.