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chicken pot pie soup

Creamy Chicken Pot Pie Soup

A creamy, comforting soup filled with tender chicken and vegetables in a rich savory broth. Perfect for cozy dinners, family gatherings, or chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Base
  • 3 tbsp butter
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • Filling
  • 2 cups cooked chicken shredded
  • 2 medium potatoes diced
  • 1 cup carrots sliced
  • 1 cup celery chopped
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • ½ tsp black pepper
  • Topping / Finish
  • 1 cup heavy cream
  • ½ cup milk
  • 1 tbsp fresh parsley

Method
 

  1. Melt butter in a large pot and sauté onion until soft.
  2. Add garlic and cook briefly until fragrant.
  3. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth.
  4. Add potatoes, carrots, celery, and seasonings. Simmer until vegetables are tender.
  5. Stir in chicken, peas, cream, and milk. Simmer until slightly thickened.
  6. Garnish with fresh parsley and serve warm.

Notes

  • Store leftovers in the refrigerator for up to 4 days.
  • Add extra broth when reheating if the soup thickens.
  • Rotisserie chicken works great in this recipe.
  • Serve with biscuits or crusty bread for extra comfort.