Description
This Chicken Pot Pie Soup brings all the comforting flavors of a classic chicken pot pie in an easy, one-pot soup. Made with tender chicken, hearty vegetables, and a rich, creamy broth, this recipe is perfect for cozy nights. Serve it with biscuits or puff pastry for the full pot pie experience!
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 cloves garlic, minced
- 2 carrots, chopped
- ½ cup corn (fresh or frozen)
- 1 large potato, diced
- ½ cup green beans or peas
- 1 small onion, diced
- 2 cups chicken broth
- 1 ½ cups milk (or half & half for extra creaminess)
- 3 tbsp butter
- 3 tbsp flour (to thicken)
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Sauté the Vegetables: Melt butter in a large pot over medium heat. Add onions, carrots, garlic, and potatoes. Cook for 3-4 minutes until softened.
- Make a Roux: Stir in flour and cook for 1 minute to remove the raw taste.
- Add Broth & Milk: Slowly pour in the chicken broth and milk, stirring continuously.
- Simmer the Soup: Add shredded chicken, corn, green beans, thyme, salt, and pepper. Let simmer for 15-20 minutes until thickened.
- Serve & Enjoy: Ladle into bowls and serve warm with biscuits or puff pastry.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- For a richer texture, add a splash of heavy cream.
- To make it gluten-free, swap flour for cornstarch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American