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Chicken Pot Pie Soup

Cozy Bowl of Chicken Pot Pie Soup
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Enjoy the comforting flavors of classic chicken pot pie in a warm and inviting soup! This creamy and savory soup is packed with chicken, vegetables, and a hint of flaky crust flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups chicken broth
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • Optional: Puff pastry, cut into small squares and baked until golden brown, for topping

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Stir in thyme and rosemary and cook for 1 minute more.
  3. Pour in chicken broth and bring to a simmer.
  4. In a small bowl, whisk together heavy cream and flour until smooth. Gradually whisk the cream mixture into the soup.
  5. Add shredded chicken, peas, and corn to the pot. Simmer for 10-15 minutes, or until heated through and the soup has thickened slightly.
  6. Season with salt and pepper to taste.
  7. Serve hot, topped with baked puff pastry squares, if desired.

Notes

For extra flavor, add a splash of dry sherry or white wine to the soup while it’s simmering. You can also use leftover rotisserie chicken to save time.

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