Description
This comforting Chicken Pot Pie Soup brings all the flavors of a classic pot pie into a creamy, hearty soup. Packed with tender shredded chicken, fresh vegetables, and fragrant herbs, it's perfect for a cozy meal served warm, optionally with biscuits on the side.
Ingredients
Scale
Soup Base
- 6 Tbsp butter, divided
- 1 1/4 cups chopped yellow onion (1 medium)
- 1 Tbsp minced garlic
- 1 cup diced celery (about 3 ribs)
- 1 cup peeled and diced carrots (about 2 carrots)
- 2 1/2 cups low-sodium chicken broth
- 2 cups peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
- 2 tsp minced fresh thyme (or 1 tsp dried)
- 2 tsp minced fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Thickening Mixture
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
Additional Ingredients
- 1 cup frozen or fresh peas
- 1 cup frozen corn (optional)
- 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
- 3 Tbsp chopped fresh parsley
Instructions
- Sauté vegetables: Melt 1 Tbsp butter in a large pot over medium-high heat. Add chopped onion, diced carrot, and celery, sautéing for 3 minutes. Add minced garlic and cook for 1 more minute to release the aroma.
- Simmer vegetables: Stir in chicken broth, diced potatoes, thyme, rosemary, and bay leaves. Season with salt and pepper to taste. Cover, bring the soup to a low boil, then reduce heat to medium-low. Press veggies down into the broth and simmer, stirring occasionally, until potatoes are almost tender, about 15 minutes.
- Prepare roux and milk mixture: In a medium saucepan over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook constantly for 1 1/2 minutes to form a roux. Gradually whisk in milk while stirring constantly. Season with salt and pepper. Continue stirring until the mixture thickens but does not boil. Stir in heavy cream, then remove from heat and cover.
- Add vegetables and heat through: To the simmering soup, add peas and optional corn once potatoes are nearly tender. Heat through for a few minutes until vegetables are cooked.
- Combine and finish soup: Stir the thickened milk mixture and shredded chicken into the soup. If the soup is too thick, thin with a little extra chicken broth. Remove bay leaves, stir in chopped parsley, and serve the soup warm. Optionally, serve with biscuits for a full meal.
Notes
- Serve with biscuits such as classic buttermilk, quick drop, parmesan, or cheddar chive biscuits for extra heartiness.
- Use bone-in cooked or rotisserie chicken for deeper flavor.
- Adjust thickness by adding more chicken broth if soup becomes too thick.
- Fresh herbs provide better flavor, but dried can be used as indicated.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
