Chicken Pot Pie Soup 🥧🍲✨

Ingredients

For the Soup Base:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour (for thickening)
• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• 1 cup frozen peas

For the Chicken:

• 2 cups cooked, shredded chicken (rotisserie chicken works great!)

For the Seasoning:

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1/2 teaspoon dried parsley (or 1 tablespoon fresh parsley)
• Salt and black pepper, to taste

Optional Add-Ins:

• 1 cup diced potatoes (for extra heartiness)
• 1/4 cup grated Parmesan cheese (for added richness)

Garnish:

• 1 cup baked puff pastry squares or biscuit crumbles
• Fresh parsley, chopped

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

1. Heat the butter and olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.

Step 2: Thicken the Base

1. Sprinkle the flour over the sautéed vegetables and stir to coat evenly.
2. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 3: Build the Soup

1. Gradually pour in the chicken broth, stirring constantly to avoid lumps.
2. Add the milk or cream and bring the mixture to a gentle simmer.

Step 4: Add Chicken and Peas

1. Stir in the shredded chicken, frozen peas, thyme, parsley, salt, and pepper.
2. Simmer for 10–15 minutes until the soup thickens and all the flavors meld together.

Step 5: Garnish and Serve

1. If using puff pastry or biscuits, bake them according to package instructions and crumble them on top of each serving.
2. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Why You’ll Love This Recipe

• Classic Flavors: Tastes just like chicken pot pie but without the fuss of making a crust.
• Hearty and Filling: Packed with chicken, veggies, and a creamy broth.
• Customizable: Add potatoes, mushrooms, or even corn for extra flavor.

Pro Tips for Success

1. Use Rotisserie Chicken: It saves time and adds extra flavor to the soup.
2. Make It Gluten-Free: Substitute flour with cornstarch or a gluten-free flour blend.
3. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen.

This Chicken Pot Pie Soup is the ultimate comfort food, perfect for sharing with family and friends. Pair it with a side salad or some crusty bread for a complete meal that’ll have everyone coming back for seconds! 🥧🍲✨ Enjoy!

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