Description
This comforting Chicken Pot Pie Soup transforms the classic pot pie flavors into a hearty, creamy soup perfect for cozy meals. Loaded with tender chicken, fresh vegetables, and herbs in a rich milk and cream base, it provides all the warmth and taste of the traditional dish in a quick-to-make soup form.
Ingredients
Scale
Vegetables and Aromatics
- 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 cups peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
- 1 cup frozen or fresh peas
- 1 cup frozen corn (optional)
Herbs and Flavorings
- 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
Liquids and Thickening
- 6 Tbsp butter, divided
- 2 1/2 cups low-sodium chicken broth
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
Protein
- 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
Garnish
- 3 Tbsp chopped fresh parsley
Instructions
- Sauté vegetables: Melt 1 Tbsp butter in a large pot over medium-high heat. Add chopped onion, diced carrots, and diced celery. Sauté for 3 minutes until slightly softened. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Add broth and herbs: Pour in chicken broth and add diced potatoes, thyme, rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste. Cover the pot and bring the soup to a low boil.
- Simmer vegetables: Reduce heat to medium-low and press the vegetables down into the broth. Let the soup simmer, stirring occasionally, until the potatoes are almost tender, about 15 minutes.
- Prepare roux and milk mixture: In a separate medium saucepan over medium heat, melt the remaining 5 Tbsp butter. Stir in flour and cook constantly for 1 1/2 minutes to form a roux. Slowly whisk in the milk, seasoning with salt and pepper. Continue stirring until the mixture thickens but does not boil. Stir in the heavy cream and remove from heat. Cover to keep warm.
- Add peas and corn: Add the peas and optional corn to the simmering soup once the potatoes are nearly tender. Heat through for a few minutes.
- Combine and finish soup: Stir the thickened milk mixture and shredded chicken into the soup. If the soup seems too thick, thin with a little extra chicken broth. Remove bay leaves and stir in fresh parsley. Serve warm, optionally with biscuits.
Notes
- Serve with biscuits for a more filling meal; varieties like buttermilk, drop, parmesan, or cheddar chive biscuits pair well.
- Use bone-in cooked or rotisserie chicken for more flavorful broth and tender meat.
- You can substitute dried herbs if fresh are unavailable, using half the amount.
- To adjust thickness, add more chicken broth or milk according to your preference.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
