Creamy Weeknight Chicken Pot Pie Soup
This creamy, comforting chicken pot pie soup is perfect for a cozy weeknight meal, packed with tender chicken and vegetables in a rich, savory broth.
Equipment
- large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil or butter
- 1 medium yellow onion chopped
- 2 celery stalks chopped
- 2 carrots peeled and chopped
- 3 cloves garlic minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk whole or 2% recommended
- 1 cup heavy cream
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crushed, optional
- Salt and freshly ground black pepper to taste
Optional for Serving
- Biscuits, puff pastry squares (baked separately), or crusty bread
Instructions
Sauté Aromatics
- Heat olive oil or butter in a large pot over medium heat, then add chopped onion, celery, and carrots.
Cook Aromatics
- Cook, stirring occasionally, for 5-7 minutes until softened, then add minced garlic and cook for another minute until fragrant.
Make Roux
- Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes to eliminate the raw flour taste and thicken the soup.
Build Broth
- Slowly whisk in chicken broth, scraping the bottom of the pot, and bring to a simmer, stirring until thickened.
Add Dairy & Simmer
- Stir in milk and heavy cream, then return the soup to a gentle simmer.
Incorporate Chicken & Veggies
- Add cooked chicken, frozen peas, frozen corn, dried thyme, and optional crushed rosemary, then stir well.
Season & Serve
- Simmer for 5-10 minutes to meld flavors and thicken, then season generously with salt and pepper, adjusting to taste.
Serve Hot
- Ladle into bowls and serve immediately, optionally with warm biscuits or puff pastry.
Notes
For an extra rich flavor, you can use homemade chicken broth. Adjust the consistency of the soup by adding more broth or simmering longer. This soup freezes well for future meals.