Description

Chicken Pot Pie Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

Scale

For the Soup:

3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
⅓ cup all-purpose flour
4 cups chicken broth (or stock)
2 cups whole milk (or half-and-half for extra creaminess)
2 cups cooked shredded chicken (rotisserie works great)
1 cup frozen peas
1 cup corn (frozen or canned)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon poultry seasoning (optional)
¼ teaspoon paprika
2 tablespoons chopped fresh parsley

For Serving:

Flaky biscuits or puff pastry rounds
Extra parsley for garnish

Instructions

1. Sauté the Veggies

In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add onion, celery, and carrots. Sauté until softened, about 6–7 minutes. Stir in garlic and cook for 30 seconds until fragrant.

2. Make the Roux

Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to coat and cook out the raw flour taste. The mixture should look thick and slightly pasty.

3. Add Broth and Milk

Slowly pour in the chicken broth while whisking to prevent lumps. Then stir in the milk. Bring to a gentle simmer and let it thicken for 5–7 minutes.

4. Add Chicken and Veggies

Stir in the shredded chicken, peas, corn, salt, pepper, thyme, poultry seasoning, and paprika. Simmer another 10–15 minutes, stirring occasionally, until everything is heated through and creamy.

5. Finish and Serve

Taste and adjust seasoning if needed. Stir in parsley just before serving.
Ladle into bowls and top with warm biscuits or puff pastry for that classic pot pie finish!

Notes

Shortcut: Use rotisserie chicken to save time.
Extra Creamy: Replace half the milk with heavy cream.
Add More Veggies: Try diced potatoes, mushrooms, or green beans.
Gluten-Free: Use cornstarch instead of flour, and gluten-free biscuits.
Storage: Keeps 3–4 days in the fridge; reheat gently to avoid curdling.

Nutrition

Calories: 420cal Per Serving
Fat: 24g
Carbohydrates: 25g
Protein: 27g