Description
A comforting and hearty Chicken Pot Pie Soup that combines tender chunks of chicken, diced vegetables, and creamy broth, perfect for cozy dinners. This soup captures the classic flavors of chicken pot pie with a warm, creamy consistency, served best with flaky biscuits.
Ingredients
Scale
Vegetables
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic, minced
- 1 ½ cups small diced Yukon gold potatoes
- 1 cup frozen peas
- ½ cup frozen corn
Liquids & Dairy
- 4 cups chicken stock
- ½ cup heavy cream
Protein
- 2 cups cooked diced or shredded chicken
Others
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Biscuits for serving
- Fresh chopped parsley for garnish (optional)
Instructions
- Prepare the base: In a dutch oven or large stockpot, melt the butter over medium heat to create a flavorful fat base for sautéing the vegetables.
- Sauté vegetables: Add the diced carrot, celery, and onion to the pot. Stir occasionally and cook until the vegetables are softened and lightly browned, about 10 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.
- Create roux: Sprinkle the all-purpose flour into the pot with the vegetables and mix well to form a roux. Cook for 1 minute to eliminate the raw flour taste and to help thicken the soup later.
- Add liquids 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 the mixture to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes or until the potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.
- Add chicken and vegetables: Stir in the cooked diced or shredded chicken, heavy cream, frozen peas, and frozen corn. Mix thoroughly to incorporate all elements.
- Final simmer and serve: Bring the soup back to a simmer and cook for another 5 minutes until everything is warmed through. Remove the bay leaf before serving. Ladle the soup into bowls, serve with warm biscuits, and garnish with fresh chopped parsley if desired.
Notes
- For a thicker soup, increase the flour to ⅓ cup or reduce the stock slightly.
- You can substitute heavy cream with half-and-half for a lighter version.
- Leftover rotisserie chicken works perfectly for this recipe, saving time.
- If you want to make this gluten free, substitute all-purpose flour with a gluten-free flour blend.
- Fresh parsley garnish is optional but adds a nice color and fresh flavor to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Chicken Pot Pie Soup, Comfort Soup, Creamy Chicken Soup, Hearty Chicken Soup, Easy Dinner Soup
