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Chicken Pot Pie Soup

A creamy, hearty soup packed with tender chicken, vegetables, and comforting pot pie flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 potatoes cubed
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 0.5 cup heavy cream optional
  • 2 cups cooked chicken shredded
  • 1 cup frozen peas
  • 1 tsp thyme
  • 1 tsp parsley
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Melt butter with olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; cook until softened.
  3. Stir in garlic and cook for 1 minute.
  4. Add flour and stir continuously for 2 minutes to form a roux.
  5. Slowly whisk in chicken broth until smooth.
  6. Add potatoes and seasonings; simmer until potatoes are tender.
  7. Add cooked chicken and peas; cook for 5 minutes.
  8. Stir in milk and cream; heat gently without boiling.
  9. Adjust seasoning and serve warm with biscuits if desired.

Notes

Add more broth if soup thickens too much during storage.