Chicken Pot Pie Soup
Ingredients
- 4 tablespoons salted butter
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic
minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups small diced Yukon gold potatoes
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- Biscuits for serving
- fresh chopped parsley for garnish)
(optional
Directions
- 1
In a dutch oven or large stockpot, melt the butter over medium heat.
- 2
Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, cook for 30 seconds until fragrant, stirring constantly.
- 3
Add the flour to the pot and mix it in, cook for 1 minute.
- 4
Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir it until mixed.
- 5
Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- 6
Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
- 7
Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.
Chicken Pot Pie Soup
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About this Recipe
Looking for the ultimate bowl of comfort that comes together easily on a busy weeknight? This Chicken Pot Pie Soup delivers all the beloved flavors of classic pot pie in a hearty, creamy soup, making it a perfect family meal.
What makes this Chicken Pot Pie Soup truly special is its brilliant construction, ensuring a deeply satisfying experience. A classic base of small-diced carrot, celery, and onion is sautéed in salted butter, creating a flavorful foundation, then infused with aromatic minced garlic. A quick roux, made with all-purpose flour, thickens the soup to a luscious consistency, while rich chicken stock and a touch of heavy cream create a velvety texture. Earthy dried thyme and a bay leaf lend that unmistakable, comforting pot pie aroma.
You can expect a wonderfully creamy and substantial soup, brimming with tender vegetables and generous pieces of cooked diced or shredded chicken. The Yukon gold potatoes soften beautifully, adding to the hearty texture, while the frozen peas and corn burst with subtle sweetness. Each spoonful offers a savory, herby flavor profile that evokes the warmth and nostalgia of a classic chicken pot pie, all without the need for a crust. It's a comforting, filling dish that feels indulgent yet remains straightforward to prepare.
This versatile soup is easy to adapt to your pantry. Feel free to swap the cooked chicken for leftover turkey, or utilize a store-bought rotisserie chicken for even quicker prep. While frozen peas and corn are excellent here, you could also incorporate other quick-cooking frozen vegetables for variety.
Serve this inviting Chicken Pot Pie Soup piping hot with warm, flaky biscuits for dipping, allowing them to soak up every last drop. A sprinkle of fresh chopped parsley, if desired, adds a lovely pop of color and freshness. It’s the ideal cozy meal for a chilly evening, perfect for family dinners or a comforting lunch.