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Chicken Pot Pie Soup

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his Creamy Chicken Pot Pie Soup brings all the delicious, comforting flavors of a classic chicken pot pie into a rich, velvety soup. Loaded with tender chicken, vegetables, and a creamy broth, topped with buttery biscuit pieces, it’s the perfect hearty meal for any chilly day. This soup is easy to make and brings the warmth of a pot pie to your bowl.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and diced
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (for thickening)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tablespoon lemon juice (optional, for added brightness)

Instructions

  • Sauté the Vegetables: In a large pot, melt butter over medium heat. Add diced onion and garlic and sauté for 2-3 minutes until softened.
  • Cook the Vegetables: Add the carrots, celery, and potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.
  • Thicken the Soup: Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes to eliminate the raw flour taste.
  • Add Liquids and Seasonings: Gradually pour in the chicken broth while stirring to avoid lumps. Add the heavy cream, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce heat to low and simmer for about 20 minutes, or until the vegetables are tender.
  • Add Chicken and Vegetables: Stir in the shredded chicken, peas, and corn, and let the soup simmer for an additional 5-10 minutes until heated through.
  • Prepare the Biscuits (Optional): Preheat your oven to 400°F (200°C). In a bowl, combine flour, baking powder, and salt. Add cold cubed butter and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs. Stir in the milk to form a dough.
  • Cook the Biscuits: Drop spoonfuls of biscuit dough on top of the simmering soup, cover the pot, and let cook for 10-12 minutes, or until the biscuits are golden brown and cooked through.
  • Serve and Enjoy: Ladle the soup into bowls, top with biscuits (if using), and serve warm.

Notes

  • For a lighter version, you can replace heavy cream with half-and-half or milk.
  • You can make the soup without the biscuits and serve it with crusty bread or crackers instead.
  • This soup is best served fresh but can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: creamy chicken pot pie soup, chicken soup, pot pie soup, comfort food, easy chicken soup.

Find it online: https://inqelab.com/chicken-pot-pie-soup/