Description
A comforting and creamy Chicken Pot Pie Soup that is perfect for a cozy night in. Loaded with shredded chicken, vegetables, and savory seasonings, this hearty soup is a delicious twist on the classic pot pie.
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- Chopped fresh parsley for garnish
For Serving:
- Optional biscuits or puff pastry
Instructions
- In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook until softened, about 5–6 minutes.
- Sprinkle in the flour and stir constantly for 1–2 minutes to make a roux. Gradually whisk in the chicken broth, followed by the milk and cream, stirring until smooth.
- Bring to a gentle simmer and cook for 5–7 minutes, until the soup starts to thicken. Stir in the shredded chicken, peas, corn, salt, pepper, thyme, and poultry seasoning.
- Simmer for another 5 minutes until everything is heated through and the soup is creamy. Adjust seasoning as needed.
- Serve hot, topped with fresh parsley and optional biscuits or puff pastry on the side.
Notes
- For a lighter version, substitute the heavy cream with more milk or use half-and-half.
- Rotisserie chicken works great for this recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
