hearty bowl of chicken pot pie soup

Step 3: Make the Creamy Base

1. Sprinkle the flour over the sautéed vegetables and stir well to coat everything evenly. This will act as the thickening agent for your soup.
2. Slowly pour in the chicken broth while stirring continuously to prevent lumps.
3. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 4: Add Potatoes and Cook

1. Add the diced potatoes to the pot.
2. Simmer for 10–15 minutes, or until the potatoes are tender but not falling apart.

Step 5: Incorporate Chicken and Veggies

1. Stir in the shredded chicken, frozen peas, and corn.
2. Pour in the milk or half-and-half for a rich, creamy texture.
3. Simmer for another 5–10 minutes, stirring occasionally. The soup should be thick and comforting.

Step 6: Season and Finish

1. Taste the soup and add salt and pepper as needed.
2. Remove the bay leaf.
3. If desired, garnish with freshly chopped parsley or shredded cheese. For an extra indulgent touch, serve with buttery biscuits or crusty bread.

Pro Tips for the Perfect Chicken Pot Pie Soup

• Use rotisserie chicken: It’s already cooked and adds incredible flavor, saving time.
• Adjust thickness: If the soup is too thick, add more broth or milk. If too thin, let it simmer a few extra minutes to reduce.
• Flavor boost: A splash of white wine or a dash of nutmeg can enhance the creamy base.
• Meal prep friendly: This soup stores well in the fridge for up to 3 days and freezes perfectly for later.

Conclusion

A hearty bowl of chicken pot pie soup delivers all the cozy, savory flavors of a traditional chicken pot pie without the hassle of baking a crust. With tender chicken, soft vegetables, creamy broth, and comforting herbs, each spoonful feels like a warm hug. It’s a perfect meal for cold nights, family dinners, or anytime you need a little culinary comfort.

If you want, I can also make a step-by-step visual guide with pictures for each stage, so it’s even easier to follow.

Do you want me to create that?