This Chicken Pot Pie Soup takes all the creamy, savory flavors of the classic chicken pot pie and transforms them into a cozy, spoonable dish. It’s loaded with tender chicken, hearty vegetables, and a rich, velvety broth that tastes like pure comfort. Serve it with crusty bread or buttery biscuits for the ultimate meal!

Ingredients

For the Soup

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced

• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk (or half-and-half for extra creaminess)
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

Optional Garnish

• Fresh parsley, chopped
• Crushed crackers or crumbled puff pastry

Why You’ll Love This Recipe

• Comfort Food Bliss: Creamy, hearty, and filled with nostalgic flavors.
• Quick and Easy: Ready in under an hour with simple ingredients.
• Family-Friendly: Kids and adults alike will love this satisfying soup.
• Versatile: Add your favorite veggies or adjust the seasonings to your taste.

How to Make Chicken Pot Pie Soup

1. Sauté the Vegetables

• Heat the butter and olive oil in a large pot over medium heat.
• Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
• Stir in the minced garlic and cook for another minute until fragrant.

2. Make the Roux

• Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.

3. Build the Broth

• Slowly pour in the chicken broth while stirring to prevent lumps.
• Add the milk and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

4. Add Chicken and Veggies

• Stir in the cooked chicken, peas, and corn. Let the soup simmer for 10-15 minutes, stirring occasionally, until thickened and heated through.

5. Taste and Adjust

• Season the soup with salt and black pepper to taste. Add more broth if the soup becomes too thick.

6. Serve and Garnish

• Ladle the soup into bowls and garnish with fresh parsley, crushed crackers, or puff pastry pieces for that true “pot pie” touch.

Serving Suggestions

• Biscuits: Buttery biscuits are perfect for dipping into the creamy soup.
• Crusty Bread: A classic side for soaking up every last bit of the broth.
• Salad: A crisp green salad adds a refreshing contrast to the richness.

Tips for the Best Chicken Pot Pie Soup

1. Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
2. Customize Your Veggies: Add mushrooms, green beans, or potatoes for extra variety.
3. Make It Dairy-Free: Substitute the milk with unsweetened almond milk or coconut milk for a lighter option.
4. Top It Off: Bake small puff pastry squares to mimic the crust of a pot pie and serve them on top of the soup.

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of milk or broth if the soup thickens too much.
• Freeze: Freeze without the milk for up to 3 months. Stir in the milk after reheating for the best texture.

Final Thoughts

This Chicken Pot Pie Soup is pure comfort in a bowl. Whether you’re serving it for a weeknight dinner or sharing it with loved ones on a cold day, it’s a recipe you’ll come back to again and again.

Let me know how it turns out and what creative twists you add—happy cooking! 🍲🐓✨