Description
This Chicken Pot Pie Soup captures everything you love about the classic comfort food—creamy texture, hearty chicken, and tender vegetables—but in an easy, spoonable form. Perfect for chilly days or weeknight dinners, it’s rich, satisfying, and comes together quickly without sacrificing flavor.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups whole milk
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 1 1/2 cups diced potatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- Optional: splash of heavy cream, dash of poultry seasoning
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 1 more minute.
- Sprinkle in flour and stir constantly for 2–3 minutes to create a roux.
- Slowly pour in the chicken broth while stirring. Add potatoes and bring to a gentle boil. Simmer for 15–20 minutes until potatoes are tender.
- Add cooked chicken, milk, thyme, parsley, salt, and pepper. Simmer another 5–7 minutes.
- Stir in peas and corn. Cook 5 more minutes until heated through. Add heavy cream if using.
- Taste and adjust seasoning before serving. Serve hot.