A cozy and creamy chicken pot pie soup that brings all the flavors of the classic comfort dish into a single, hearty bowl—without the crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp butter
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
4 cups chicken broth (low sodium)
2 Yukon Gold potatoes, peeled and diced
2 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream or half-and-half
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (or 1 tsp fresh)
1 bay leaf
2 tbsp chopped parsley
Instructions
-
Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes. Add garlic and cook 1 more minute.
-
Stir in flour and cook 2 minutes, stirring constantly.
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Gradually whisk in broth. Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a simmer.
-
Cover and cook 15 minutes, or until potatoes are soft.
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Stir in chicken, peas, corn, and cream. Simmer 5 more minutes.
-
Remove bay leaf. Adjust seasoning. Garnish with parsley and serve.