Description
A delicious and comforting twist on the classic chicken pot pie, this Chicken Pot Pie Soup is creamy, hearty, and perfect for a cozy meal. Loaded with tender chicken, vegetables, and a savory broth, it’s a simple and satisfying dish that will warm you up from the inside out.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 refrigerated pie crust, baked and broken into pieces for serving
Instructions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5–7 minutes until softened.
- Stir in the garlic and cook for 1 more minute. Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth, then stir in the milk and heavy cream. Bring to a simmer and cook until slightly thickened, about 5–7 minutes.
- Add the shredded chicken, peas, thyme, salt, and pepper. Simmer for another 5 minutes, stirring occasionally, until everything is heated through.
- Taste and adjust seasoning as needed. Serve hot with pieces of baked pie crust on top or on the side for a comforting finish.
Notes
- Rotisserie chicken works great for convenience.
- You can substitute puff pastry or biscuit crumbles instead of pie crust.
- To make this soup gluten-free, use a gluten-free flour blend and skip the crust.
