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Chicken Pot Pie Soup

A cozy and comforting bowl of Chicken Pot Pie Soup, capturing all the flavors you love from traditional pot pie without the fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons butter For sautéing vegetables
  • 1 small yellow onion, diced Adds flavor
  • 2 medium carrots, peeled and diced Adds sweetness
  • 2 stalks celery, diced Adds texture
  • 3 cups cooked shredded chicken Use rotisserie chicken for convenience
  • 3 cups chicken broth Base for the soup
  • 1 cup heavy cream (or half-and-half) For creaminess
  • 1 cup frozen peas and/or corn Adds color and sweetness
  • ½ cup all-purpose flour To thicken the soup
  • to taste Salt, pepper, thyme (or your favorite herbs) For seasoning
Optional Ingredients
  • to taste biscuits or crusty bread for dipping Enhances the meal experience

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook until the veggies start to soften.
  2. Sprinkle in the flour and stir well to coat the vegetables to create a roux base.
  3. Gradually pour in the chicken broth while stirring to avoid lumps. Add the shredded chicken and season with herbs, salt, and pepper.
  4. Add the frozen peas and/or corn and let the mixture simmer until everything is heated through.
  5. Stir in the heavy cream and let the soup gently simmer for a few more minutes before serving.
  6. Ladle into bowls and enjoy immediately, perhaps with a warm biscuit or crusty bread.

Notes

Use leftover rotisserie chicken to save time. For a lighter version, swap heavy cream with half-and-half. If the soup is too thick, add more chicken broth or milk. Simmer gently to enhance flavors.