Description
This Chicken Pot Pie Soup is a comforting and hearty dish that brings the classic flavors of chicken pot pie into a warm, creamy soup form. With tender chicken, fresh vegetables, and a rich milk and cream base thickened with a buttery flour roux, it's perfect for a cozy meal any time of year.
Ingredients
Scale
Main Ingredients
- 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
- 6 Tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 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 chopped onion, diced carrot, and diced celery. Sauté for 3 minutes until vegetables begin to soften. Add minced garlic and sauté for an additional 1 minute.
- Add Broth and Herbs: Pour in chicken broth and add diced potatoes, fresh thyme, rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste.
- Simmer Soup: Cover the pot and bring the soup to a low boil. Reduce heat to medium-low, pressing vegetables down into the broth, and let simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
- Prepare Roux and Milk Mixture: While the soup simmers, melt the remaining 5 Tbsp butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1 1/2 minutes. Slowly whisk in the milk, continuing to stir until the mixture thickens without boiling. Season with salt and pepper to taste, then stir in the heavy cream. Remove from heat and cover.
- Add Peas and Corn: Add the peas and optional corn to the soup once the potatoes are nearly tender. Heat through for a few minutes.
- Combine and Finish: Stir the milk and cream mixture along with the shredded cooked chicken into the soup. If the soup is too thick, add a little extra chicken broth to reach desired consistency. Remove bay leaves, then stir in chopped parsley.
- Serve: Serve the soup warm. It pairs wonderfully with biscuits, though biscuits are optional and not included in nutrition estimates.
Notes
- Serve with biscuits such as classic buttermilk, quick drop, parmesan, or cheddar chive biscuits for added comfort.
- Use bone-in cooked or rotisserie chicken for extra flavor.
- Do not boil the milk mixture to avoid curdling; keep heat moderate when thickening.
- Frozen peas and corn can be substituted with fresh if desired.
- Adjust seasoning at the end to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
