Warm, creamy, and comforting, chicken pot pie soup is a delightful twist on the classic dish, delivering all the flavors of a pot pie in a hearty, one-pot meal. This easy-to-make recipe is perfect for cozy January evenings when you crave something indulgent yet simple to prepare.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk (or half-and-half for a richer soup)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup diced potatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
For Topping:
- Refrigerated biscuit dough or puff pastry, baked separately
- Fresh parsley, chopped (optional, for garnish)
Instructions
Sauté the Vegetables
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Add the garlic and cook for 1 minute more, until fragrant.Make the Base
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes, allowing the flour to cook slightly. Slowly whisk in the chicken broth, ensuring no lumps form. Add the milk and stir until smooth.Add the Chicken and Potatoes
Stir in the shredded chicken, diced potatoes, thyme, rosemary, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender.Add the Peas
Stir in the frozen peas and let the soup simmer for another 5 minutes. Adjust seasoning with more salt and pepper, if needed.Prepare the Topping
While the soup simmers, bake your biscuit dough or puff pastry according to the package instructions. These will serve as the “crust” for your pot pie soup.Serve and Enjoy
Ladle the soup into bowls, top with a warm biscuit or piece of puff pastry, and garnish with fresh parsley if desired. Serve immediately for a cozy, satisfying meal.
Tips for Success
- Make it Your Own: Swap out the chicken for turkey or add mushrooms for extra heartiness.
- Storage: Store leftover soup (without the topping) in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Shortcut: If you’re short on time, use frozen mixed vegetables instead of fresh carrots, celery, and peas.
This chicken pot pie soup combines the creamy, savory flavors of the classic dish with the ease of a soup, making it a perfect comfort food for chilly January nights.
