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Chicken Pot Pie Soup: A Comforting Twist on a Classic Favorite

If you love the creamy, hearty goodness of chicken pot pie but want a quicker, spoonable version, Chicken Pot Pie Soup is your ultimate comfort food solution. This rich, flavorful soup brings all the classic ingredients of a traditional pot pie—tender chicken, sweet carrots, peas, and buttery crust flavor—into a luscious, creamy broth. Perfect for chilly evenings or family dinners, this soup is both satisfying and simple to make.

Ingredients

For this recipe, you’ll need:

Soup Base:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour

Liquids and Chicken:

• 4 cups chicken broth (homemade or store-bought)
• 1 cup whole milk or heavy cream
• 2 cups cooked chicken, shredded or cubed
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary

Vegetables:

• 1 cup frozen peas
• 1 cup frozen corn (optional)
• 2 medium potatoes, peeled and diced

Optional Garnishes:

• Fresh parsley, chopped
• Flaky biscuit or pie crust pieces
• Grated cheese

Step-by-Step Method

Step 1: Prepare the Base

1. In a large soup pot or Dutch oven, melt the butter over medium heat.
2. Add the onions, garlic, carrots, and celery. Sauté for 5–7 minutes, until vegetables are softened and fragrant.

Step 2: Make the Roux

1. Sprinkle the flour over the cooked vegetables.
2. Stir constantly for 2–3 minutes to cook off the raw flour taste. This creates a roux, which will thicken your soup and give it a creamy texture.

Step 3: Add Liquids

1. Gradually pour in the chicken broth while whisking to prevent lumps.
2. Stir in the milk or cream, ensuring everything is fully combined.

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