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Chicken Pot Pie Soup Recipe

This creamy chicken pot pie soup is the comforting dish you’ve been craving. Loaded with chicken, vegetables, and a rich, savory broth, it’s a heartwarming twist on the classic pot pie!
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Equipment

  • Large pot or Dutch oven
  • Ladle
  • Knife and cutting board
  • Whisk
  • Wooden spoon

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts (or thighs), cooked and shredded
  • 1 medium onion chopped
  • 2 celery stalks chopped
  • 2 medium carrots chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups whole milk or half-and-half
  • 1 cup frozen peas
  • 1 cup frozen corn optional
  • 2 tbsp flour for thickening
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 cup heavy cream optional, for extra richness
  • 1/4 cup chopped fresh parsley for garnish
  • Optional: Puff pastry or pie crust for topping if you want a "crusty" touch

Instructions
 

  • Cook the chicken:
  • If the chicken is not already cooked, season the chicken breasts or thighs with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium heat and cook the chicken for 5-7 minutes per side, until golden brown and fully cooked. Remove from the pot and set aside to shred.
  • Sauté the vegetables:
  • In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the garlic and cook for another 1-2 minutes, until fragrant.
  • Make the base of the soup:
  • Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the chicken broth while whisking to prevent lumps. Stir in the dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, until it begins to thicken.
  • Add the milk and peas:
  • Slowly stir in the milk (or half-and-half) and bring the soup back to a simmer. Add the frozen peas (and corn, if using) and continue to simmer for another 5 minutes.
  • Add the shredded chicken:
  • Stir in the shredded cooked chicken and cook for an additional 2-3 minutes, until heated through. For a creamier soup, you can add the heavy cream at this point. Adjust the seasoning with salt and pepper if necessary.
  • Serve:
  • Ladle the soup into bowls and garnish with chopped fresh parsley. If desired, you can top the soup with small pieces of puff pastry or pie crust for a fun "crusty" touch.