Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tbsp butter; 1 small yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1/3 cup all-purpose flour; 5 cups chicken broth (low-sodium preferred); 1 cup diced potatoes (Yukon gold or russet); 2 cups cooked chicken, shredded or diced (rotisserie works great); 1 cup frozen peas; 1 cup corn (optional); 1 tsp dried thyme (or 1 tbsp fresh); 1/2 tsp dried rosemary (optional); 1/2 tsp black pepper + salt to taste; 1/2 cup heavy cream (or half-and-half); 1/2 cup milk (as needed for thinning); 1 tbsp lemon juice (optional, brightens); Chopped parsley (optional garnish); For serving (optional but amazing): baked biscuits, puff pastry squares, or crusty bread.

Ingredients

3 tbsp butter

1 small yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1/3 cup all-purpose flour

5 cups chicken broth (low-sodium preferred)

1 cup diced potatoes (Yukon gold or russet)

2 cups cooked chicken, shredded or diced (rotisserie works great)

1 cup frozen peas

1 cup corn (optional)

1 tsp dried thyme (or 1 tbsp fresh)

1/2 tsp dried rosemary (optional)

1/2 tsp black pepper + salt to taste

1/2 cup heavy cream (or half-and-half)

1/2 cup milk (as needed for thinning)

1 tbsp lemon juice (optional, brightens)

Chopped parsley (optional garnish)

For serving (optional but amazing): baked biscuits, puff pastry squares, or crusty bread.

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Instructions

Sauté the base: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Add garlic and cook 30 seconds.

Make the roux: Sprinkle flour over the vegetables. Stir constantly for 1–2 minutes until the flour smells lightly toasty.

Build the soup: Slowly whisk in chicken broth, scraping up any bits from the bottom. Add potatoes, thyme, rosemary (if using), pepper, and a pinch of salt.

Simmer: Bring to a gentle boil, then reduce heat and simmer 12–15 minutes, or until potatoes are tender.

Add chicken + veg: Stir in cooked chicken, peas, and corn (if using). Simmer 5 minutes.

Finish creamy: Stir in cream. If needed, add a splash of milk to reach your preferred consistency. Taste and adjust salt/pepper. Add lemon juice if you want a little lift.

Serve: Ladle into bowls and top with parsley. Serve with biscuits or puff pastry squares.

Notes

Cooking Tips

Use rotisserie chicken to save time and add flavor.
Cut veggies evenly so they cook at the same pace.
Thicker soup: simmer a few extra minutes uncovered, or mash a few potato chunks in the pot.
Avoid curdling: keep heat low when adding cream—don’t boil hard after dairy goes in.
Pot pie “crust” shortcut: bake puff pastry squares or biscuits separately and serve on top to stay crisp.

Variations

Lighter version: use half-and-half or whole milk instead of heavy cream (add 1–2 tbsp extra flour to keep it creamy).
Gluten-free: swap flour for a gluten-free 1:1 blend, or thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Extra veggie: add mushrooms, green beans, or diced sweet potato.
Herby: stir in fresh dill or tarragon at the end.
Spicy kick: add a pinch of cayenne or a few dashes of hot sauce.
Slow cooker: sauté the veggies + flour first, then cook everything (except cream/peas) on LOW 6–7 hours; stir in peas + cream for the last 20 minutes.

Author: Emma
Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1 serving
Calories: 380
Sodium: 700mg
Fat: 19g
Carbohydrates: 28g
Fiber: 4g
Protein: 26g