Creamy Chicken Pot Pie Soup

This ingenious transformation takes all the flavors you love from traditional chicken pot pie but delivers them in a comforting, spoonable form that's perfect for busy weeknights.

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Course: Main Course, Soup

Cuisine: American

Keyword: Chicken Pot Pie Soup, Creamy Soup, Comfort Food, Chicken Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 385kcal

Equipment

Dutch Oven or Heavy-Bottomed Pot
Whisk

Ingredients

For the soup base

2 tablespoons butter
1 large onion diced (about 1 cup)
3 medium carrots peeled and diced (about 1 cup)
2 celery stalks diced (about ½ cup)
3 cloves garlic minced
1/3 cup all-purpose flour substitute cornstarch for gluten-free option
4 cups low-sodium chicken broth
2 cups whole milk substitute unsweetened almond milk for a lighter version
2 pounds boneless, skinless chicken breasts cooked and shredded
1 cup frozen peas
1 cup frozen corn
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
1 bay leaf
1/2 cup heavy cream
salt and freshly ground black pepper to taste

For serving (optional)

puff pastry squares baked until golden
fresh parsley chopped
cracked black pepper

Instructions

Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, cooking until the vegetables begin to soften, about 5-7 minutes.
Add minced garlic to the pot and sauté for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the chicken broth, followed by the milk, ensuring you incorporate the roux smoothly. Bring the mixture to a gentle simmer, stirring occasionally. The liquid should begin to thicken slightly after about 5 minutes of simmering.
Add the shredded chicken, thyme, rosemary, and bay leaf to the soup. Season with salt and pepper to taste. Allow the soup to simmer for 15 minutes, stirring occasionally.
Stir in the frozen peas and corn, then simmer for an additional 5 minutes until the vegetables are heated through. Remove the bay leaf, then stir in the heavy cream and adjust seasonings if needed.
Serve hot with optional puff pastry squares on top, garnished with fresh parsley and additional black pepper if desired.

Notes

For a lighter version, replace whole milk with 2% milk or unsweetened almond milk, and substitute half the heavy cream with Greek yogurt.

This soup can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months. When reheating, do so gently over medium-low heat to prevent separation.

Using pre-cooked rotisserie chicken will reduce prep time by about 30%.

Nutrition

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