Chicken Pot Pie Soup is a comforting, creamy, and hearty soup that captures all the flavors of a classic chicken pot pie in a bowl. This soup is loaded with tender chunks of chicken, vegetables, and a rich, velvety broth, making it the ultimate cozy meal. The best part? You can enjoy all the delicious flavors of chicken pot pie without the hassle of making a full pie crust. Perfect for chilly nights or when you’re craving a warm, satisfying dish!
Ingredients:
2 tablespoons butter
1 medium onion (diced)
2 cloves garlic (minced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
1 medium potato (peeled and diced)
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary (optional)
4 cups chicken broth
1 cup milk (or heavy cream for a richer soup)
2 cups cooked, shredded chicken (rotisserie chicken works great)
1/4 cup all-purpose flour
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
Fresh parsley (for garnish)
1 sheet puff pastry or pie crust (optional, for topping)
Instructions:
Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, garlic, carrots, celery, and potato. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Create the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to form a roux. This will help thicken the soup.
Add the liquids: Gradually pour in the chicken broth while stirring to avoid lumps. Then, stir in the milk (or cream) and bring the soup to a simmer. Continue to cook for 5-7 minutes until the mixture thickens to a creamy consistency.
Add the chicken and peas: Stir in the shredded chicken, frozen peas, thyme, rosemary (if using), salt, pepper, garlic powder, and onion powder. Let the soup simmer for another 10-15 minutes until the vegetables are tender and the soup is hot and flavorful.
Prepare the optional crust topping: If you want to add a pie crust topping, preheat your oven to 400°F (200°C). Roll out the puff pastry or pie crust and cut it into circles to fit the tops of individual soup bowls. Bake according to package directions until golden and crispy.
Serve: Ladle the soup into bowls. If using, top each bowl with a crispy puff pastry or pie crust. Garnish with fresh parsley and serve hot with some crusty bread on the side.