Description
Creamy Chicken Pot Pie Soup has all the comforting flavors of a classic pot pie in a rich, creamy soup form. Loaded with tender chicken, hearty vegetables, and topped with flaky biscuits, it’s the ultimate cozy meal.
Ingredients
- 3 tbsp butter
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 3 garlic cloves, minced
- 1/3 cup flour
- 4 cups chicken broth
- 2 cups milk (or heavy cream for extra richness)
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp poultry seasoning
- Salt & pepper to taste
- Refrigerated biscuits or puff pastry, for serving
- Fresh parsley, for garnish
Instructions
1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook 1 minute more.
2. Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
3. Slowly pour in chicken broth while whisking constantly to prevent lumps. Add milk, thyme, and poultry seasoning. Bring to a simmer and let thicken for 5 minutes.
4. Stir in shredded chicken, peas, and corn. Simmer for 10 more minutes. Season with salt and pepper to taste.
5. While the soup simmers, bake biscuits or puff pastry according to package directions. For extra flavor, brush with melted butter and sprinkle with thyme before baking.
6. Ladle the creamy soup into bowls and top with a warm, flaky biscuit. Garnish with fresh parsley and serve hot.
Notes
For a slow cooker version, add all ingredients except the flour mixture and dairy to the crockpot. Cook on low for 6-8 hours, then stir in a slurry of flour and milk during the last 30 minutes to thicken.
To lighten it up, use olive oil instead of butter and swap milk for unsweetened almond milk. Add more veggies like mushrooms or green beans.
For extra richness, replace 1 cup of broth with heavy cream or stir in cream cheese before serving.
Vegetarian? Substitute chicken with chickpeas or white beans, and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg