Description
Chicken Pot Pie Soup loaded with tender chicken, veggies, and creamy broth. Quick, comforting, and crowd-pleasing. Perfect for a cozy night in.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large onion, diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
- ½ teaspoon ground black pepper
- Salt to taste
- Optional garnish: fresh parsley, puff pastry squares, or biscuit croutons
Instructions
- Step 1: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, cooking for 5-6 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Step 2: Sprinkle the flour over the sautéed vegetables and stir continuously for 2-3 minutes to create a roux. The mixture should look paste-like and turn a light golden color. This roux will thicken your Chicken Pot Pie Soup to create that signature creamy texture.
- Step 3: Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Once fully incorporated, slowly add the milk, continuing to whisk. Bring the mixture to a gentle simmer – avoid boiling, as this can cause the milk to separate.
- Step 4: Add the chicken pieces, thyme, bay leaf, and black pepper to the simmering liquid. Reduce heat to medium-low and cook for 12-15 minutes or until the chicken is completely cooked through and tender. The slow simmer allows the chicken to remain juicy while absorbing the flavorful broth.
- Step 5: Stir in the frozen peas and corn, cooking for an additional 5 minutes until the vegetables are heated through but still retain their bright color. Remove the bay leaf and taste the Chicken Pot Pie Soup, adjusting salt and pepper as needed.
- Step 6: For the complete pot pie experience, serve your soup with a topping of your choice. Float a small square of baked puff pastry on top, add a handful of buttery croutons, or serve alongside fresh biscuits for dipping. This final touch transforms your creamy chicken soup into a true Chicken Pot Pie Soup experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 790mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg