Description
This Chicken Pot Pie Soup is a comforting and hearty dish that captures all the flavors of a classic chicken pot pie in a creamy, delicious soup form. Featuring tender chicken, colorful vegetables, and creamy broth, it’s perfect for a cozy meal served with warm biscuits.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic, minced
- 1 1/2 cups small diced Yukon gold potatoes
- 1 bay leaf
- 1/2 cup frozen corn
- 1 cup frozen peas
Liquids and Dairy
- 4 cups chicken stock
- 1/2 cup heavy cream
Proteins
- 2 cups cooked diced or shredded chicken
Other Ingredients
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
To Serve
- Biscuits for serving
- Fresh chopped parsley for garnish (optional)
Instructions
- Melt Butter and Sauté Vegetables: In a dutch oven or large stockpot, melt the butter over medium heat. Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, about 10 minutes. Then add the garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add Flour: Sprinkle the flour into the pot and stir it in. Cook for 1 minute to form a roux and help thicken the soup.
- Add Stock and Potatoes: Pour in the chicken stock and add the diced Yukon gold potatoes. Season with the bay leaf, dried thyme, and black pepper. Stir to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for about 15 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
- Combine Chicken and Vegetables: Add the cooked diced or shredded chicken, heavy cream, frozen peas, and frozen corn to the pot. Stir well to combine everything evenly.
- Final Simmer and Serve: Bring the soup back to a gentle simmer and cook for an additional 5 minutes until everything is warmed through. Remove and discard the bay leaf. Serve hot with biscuits and garnish with fresh chopped parsley, if desired.
Notes
- Use cooked chicken leftover from a roast or rotisserie chicken for convenience.
- You can substitute heavy cream with half-and-half or milk for a lighter option, but the soup may be less creamy.
- For extra flavor, add a splash of white wine when adding the stock.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
- Biscuits can be homemade or store-bought to save time.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blends.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
