Description
Chicken Pot Pie Soup is a creamy, comforting soup that combines tender shredded chicken, fresh vegetables, and a rich, velvety broth. Topped with golden puff pastry or biscuits, this hearty one-pot meal evokes the flavors of classic chicken pot pie in an easy-to-make soup form perfect for family dinners or cozy nights in.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1 cup frozen corn
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 sheet puff pastry or refrigerated biscuit dough (baked separately, for serving)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt butter together with olive oil over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables become tender and fragrant.
- Make a Roux: Stir in the all-purpose flour to the vegetables and cook for 1 to 2 minutes. This creates a roux that will thicken the soup base.
- Add Liquids: Slowly whisk in the chicken broth to avoid lumps, followed by the milk and heavy cream. Stir the mixture continuously until smooth and combined.
- Simmer Soup: Add the shredded chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Bring the soup to a gentle simmer and cook for 10 to 15 minutes until thickened and creamy, stirring occasionally to prevent sticking.
- Bake Pastry or Biscuits: While the soup simmers, bake the puff pastry squares or refrigerated biscuits according to package instructions until golden and flaky.
- Serve: Ladle the hot soup into bowls and serve topped with the golden puff pastry or biscuits on the side for dipping. Enjoy this comforting, hearty dish.
Notes
- Substitute half-and-half for the milk and cream for a lighter option.
- Add diced potatoes for an even heartier version of the soup.
- To make this gluten-free, replace the all-purpose flour with cornstarch and omit the pastry topping.
- Using rotisserie chicken saves time and adds extra flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days.
