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Chicken Pot Pie Soup

A rich and creamy soup that captures the nostalgic flavors of traditional chicken pot pie, ideal for busy weeknights or a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For sautéing, infusing depth and rich flavor.
  • 1 medium onion, diced Adds sweetness and forms the foundation of flavor.
  • 2 cloves garlic, minced Aromatically fragrant, elevating every bite to new heights.
  • 2 medium carrots, diced For a burst of color and natural sweetness, reminiscent of a garden.
  • 2 stalks celery, diced Provides crunch and keeps the flavor balanced and refreshing.
  • 1 cup frozen peas To add vibrant green and a pop of sweetness to the mix.
  • 1 cup frozen corn Offers a pleasantly sweet note that melds seamlessly in the soup.
  • 1 pound cooked chicken, cubed or shredded Use rotisserie chicken for added convenience and flavor.
  • 4 cups chicken broth The rich base that ties all the flavors together.
  • 1 cup heavy cream For a silky, indulgent mouthfeel that wraps around your taste buds.
  • 1 teaspoon dried thyme Herbaceous, grounding flavor that completes the dish.
  • 1 teaspoon dried rosemary Earthy notes provide depth and warmth in every spoonful.
  • 1/4 cup all-purpose flour Helps thicken the soup, ensuring a gloriously gooey texture.
  • 1 1/2 cups refrigerated biscuit dough, cut into small pieces (optional) For that nostalgic biscuit topping, reminiscent of classic pot pie.

Method
 

Preparation
  1. Begin by heating the olive oil in a large pot over medium heat.
  2. Add the diced onion and garlic, letting them sweat until they become translucent.
  3. Toss in the diced carrots and celery, stirring them into the mix for about 5 minutes.
  4. Stir in the frozen peas and corn, allowing them to thaw slightly.
  5. Add the cubed or shredded chicken into the pot, letting it heat through.
  6. In a separate bowl, whisk together the chicken broth, heavy cream, dried thyme, and rosemary.
  7. Slowly pour this mixture into the pot, stirring continuously until the soup thickens.
  8. Gradually add in the flour, stirring constantly to prevent lumps.
  9. If using biscuit dough, drop small pieces into the simmering soup.
  10. Once thickened and heated through, serve the soup in generous bowls.

Notes

Serve piping hot, pairs well with crusty bread for dipping or fresh herbs. For a complete meal, enjoy with warm apple crisp or vanilla ice cream.