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chicken pot pie soup

chicken pot pie soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: chicken
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken rotisserie works great
  • 1 cup frozen peas
  • 1 cup corn fresh, frozen, or canned
  • 1 cup heavy cream or half-and-half
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Optional: store-bought biscuits or puff pastry for serving

Method
 

  1. In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.
  2. Sprinkle flour over the veggies and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
  3. Gradually whisk in the chicken broth. Stir until the mixture is smooth and begins to thicken. Add thyme, parsley, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally.
  4. Add shredded chicken, peas, and corn to the pot. Simmer for another 5 minutes until heated through.
  5. Reduce heat to low and stir in the heavy cream. Let it warm through, but do not boil. Taste and adjust seasoning if needed.
  6. Ladle the soup into bowls and serve with biscuits or puff pastry for dipping.

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if it’s too thick.