Description
This creamy Chicken Pot Pie Soup delivers all the flavors of a classic chicken pot pie without the hassle of a crust. Packed with tender shredded chicken, hearty vegetables, and a rich, velvety broth, this comforting soup is perfect for chilly nights. Ready in just 30 minutes, it’s a one-pot meal the whole family will love!
Ingredients
Scale
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 small potato, diced
- 2 cups cooked shredded chicken (rotisserie works great!)
- 4 cups chicken broth
- 1 cup milk (or heavy cream for extra richness)
- 2 tbsp butter
- 2 tbsp flour (or almond flour for a gluten-free option)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & pepper to taste
- ½ cup frozen peas
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onion, carrots, celery, and potatoes for 5 minutes. Add garlic and cook for 30 seconds.
- Sprinkle flour over vegetables, stirring for 1-2 minutes.
- Gradually add chicken broth, stirring to prevent lumps. Add shredded chicken, thyme, parsley, salt, and pepper.
- Simmer for 10 minutes until potatoes are tender.
- Stir in milk and peas. Simmer for another 5 minutes.
- Taste and adjust seasoning if needed. Serve hot with biscuits or crusty bread.
Notes
- For a thicker soup, mash some of the potatoes.
- Substitute milk with coconut milk for a dairy-free version.
- Add corn, mushrooms, or green beans for extra veggies.
- Serve with puff pastry rounds for a true pot pie feel.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American