Ultimate Chicken Pot Pie Soup
Creamy chicken pot pie soup recipe Easy comfort food Chicken vegetables in savory broth
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 medium diced onion
- 2 cloves minced garlic
- 6 cups chicken broth
- 1 cup heavy cream
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt to taste
- Pepper to taste
- Pinch of nutmeg (optional)
- Fresh parsley for garnish (optional)
- Crumbled crackers for garnish (optional)
- Baked pie crust pieces for garnish (optional)
Instructions
- Melt butter in a large pot over medium heat. Add flour and cook for 2-3 minutes, stirring constantly, to make a roux.
- Add onion, carrots, and celery to the pot and sauté for 5-7 minutes, until softened.
- Stir in garlic, thyme, bay leaf, salt, and pepper. Cook for 1 minute more.
- Gradually whisk in chicken broth, ensuring there are no lumps. Bring to a simmer.
- Add chicken to the pot and simmer for 15-20 minutes, or until chicken is cooked through. Shred the chicken with two forks.
- Stir in heavy cream and peas. Heat through, but do not boil.
- Remove bay leaf before serving. Season with additional salt and pepper to taste.
- Garnish with fresh parsley, crumbled crackers, or baked pie crust pieces, if desired.
Notes
This Chicken Pot Pie Soup captures all the familiar flavors of the classic dish in a quick, easy-to-make soup that’s perfect for busy weeknights. Packed with tender chicken, hearty vegetables, and a creamy, herb-infused broth.