This Chicken Pot Pie Soup delivers all the comfort and heartiness of a classic chicken pot pie but in a creamy, savory soup form. Loaded with tender chicken, vegetables, and a rich broth, it’s the perfect cozy dish for cold nights or whenever you’re craving a warm, filling meal.
Why You’ll Love This Recipe
This soup takes all the familiar flavors of a chicken pot pie—chicken, carrots, peas, and a creamy sauce—and turns them into a one-pot, comforting soup. It’s faster to make than a traditional pot pie and can be served with bread or flaky puff pastry for that classic feel.
Ingredients You’ll Need
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or heavy cream
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn (optional)
- 1 large potato, peeled and diced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
- Chopped parsley (for garnish)
For the Puff Pastry Topping (optional):
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)