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Chicken Pot Pie Soup

A creamy, comforting soup version of classic pot pie, loaded with chicken, vegetables, and rich broth, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

For the soup base
  • 4 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 3 cups cooked, shredded chicken Use leftover roast chicken for convenience.
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • to taste salt and black pepper
  • 1 sheet refrigerated pie crust or 6 drop biscuits, baked and cut into pieces Use for stirring in or serving on top.

Method
 

Preparation
  1. Melt butter in the Dutch oven over medium heat.
  2. Add onion, celery, and carrots – sauté until softened, about 5 minutes.
  3. Stir in garlic and cook for an additional 30 seconds.
Make the roux
  1. Sprinkle the flour over the vegetables and stir to coat.
  2. Cook the flour for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Add liquids and potatoes
  1. Slowly whisk in the chicken broth and milk until smooth.
  2. Add diced potatoes and thyme, bring to a gentle simmer and cook for 12-15 minutes until potatoes are tender.
Add chicken and peas
  1. Stir in shredded chicken and frozen peas.
  2. Simmer for 3-5 minutes until everything is heated and the soup is slightly thickened. Season with salt and pepper.
Finish with pastry or biscuits
  1. If using pie crust pieces or biscuits, bake according to package directions and cut into pieces.
  2. Stir in some pieces to soften slightly or ladle soup and top each bowl with pieces for a pot-pie feel.
Adjust and garnish
  1. Taste and adjust seasoning – add more salt, pepper, or a pinch of thyme.
  2. Top with chopped parsley or a drizzle of cream if desired.

Notes

Use leftover roasted or rotisserie chicken to save time. For a thicker soup, mash a cup of the potatoes against the pot wall and stir. Make it lighter by swapping milk for half-and-half or a lower-fat milk. To keep the pastry crispier, add baked pieces to individual bowls rather than stirring them all into the pot.