Description
This comforting Chicken Pot Pie Soup combines all the classic flavors of a traditional pot pie into a creamy and hearty soup. Loaded with tender chicken, fresh vegetables, herbs, and a rich creamy broth, this recipe is perfect for a warm and satisfying meal any day of the week.
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 (heaping) 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
Thickener and Cream
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
Vegetables and Chicken
- 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 the chopped onion, diced carrot, and celery. Sauté for 3 minutes until slightly softened. Add minced garlic and sauté for another 1 minute until fragrant.
- Add broth and herbs: Pour in the chicken broth and add the diced potatoes, thyme, rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste.
- Simmer vegetables: Cover the pot and bring the soup to a low boil. Reduce heat to medium-low, pressing the vegetables down into the broth. Let it simmer, stirring occasionally, until potatoes are nearly tender, about 15 minutes.
- Prepare roux and cream base: In a separate medium saucepan over medium heat, melt the remaining 5 Tbsp butter. Stir in the flour and cook constantly for 1 1/2 minutes to create a roux. While whisking continuously, slowly pour in the milk. Season with salt and pepper. Continue cooking and stirring until the mixture thickens but does not boil. Stir in heavy cream, then remove from heat and cover.
- Add peas and corn: Add frozen or fresh peas and optional corn to the simmering soup and heat through for a few minutes.
- Combine milk mixture and chicken: Stir the creamy milk mixture and shredded cooked chicken into the soup. If the soup is too thick, thin it with a little extra chicken broth as needed.
- Finish and serve: Remove bay leaves, stir in chopped fresh parsley, and serve warm. Enjoy with biscuits if desired.
Notes
- Serve with biscuits such as classic buttermilk, quick drop, parmesan, or cheddar chive biscuits for a complete meal (biscuits not included in nutrition estimate).
- Use bone-in cooked or rotisserie chicken for better flavor and tenderness.
- Pressing the vegetables down into the broth during simmering helps them cook evenly and infuse flavor.
- Do not let the milk mixture boil to avoid curdling; cook until just thickened.
- To adjust the soup thickness, use more chicken broth or reduce some liquid during cooking as preferred.
