Chicken Pot Pie Soup

Step 4: Season and Simmer

1. Add salt, pepper, thyme, and rosemary.
2. Stir in diced potatoes.
3. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook for 10–15 minutes until the potatoes are tender.

Step 5: Add Chicken and Vegetables

1. Stir in shredded chicken, peas, and corn.
2. Simmer for an additional 5 minutes, allowing all flavors to meld together.

Tip: For a richer flavor, use rotisserie chicken or leftover cooked chicken.

Step 6: Optional Garnishes and Serving

1. Serve hot in bowls.
2. Top with chopped fresh parsley, flaky biscuit pieces, or a sprinkle of cheese if desired.

Tip: If you want the soup to have a true pot pie crust taste, bake small pieces of puff pastry until golden and place on top of the soup just before serving.

Pro Tips for the Perfect Chicken Pot Pie Soup

• Consistency: For a thicker soup, use a little more flour when making the roux or reduce the broth slightly. For a lighter version, add more milk or broth.
• Flavor Boost: Sauté the vegetables in a combination of butter and olive oil for added depth.
• Make Ahead: This soup stores well in the refrigerator for 2–3 days and can also be frozen for up to 2 months. Reheat gently to maintain creaminess.

Why You’ll Love It

Chicken Pot Pie Soup is:

• Creamy and comforting without being heavy
• Packed with vegetables and tender chicken
• Versatile—you can adjust ingredients based on what you have in your fridge
• Quick to prepare compared to baking a traditional pot pie

It’s the perfect solution for busy weeknights, cozy family dinners, or anytime you need a warm hug in a bowl.

If you want, I can also create a version with a quick biscuit topping so it feels even more like a classic chicken pot pie in soup form.

Do you want me to do that?