About This Recipe
This chicken pot pie soup transforms the classic comfort food into a spoonable format while maintaining its signature flavors. The recipe features tender chicken, vegetables, and creamy broth, typically requiring 45 minutes of preparation and cooking time. It yields 6 servings and can be served with optional pastry toppings.
Why You’ll Love This Recipe
Delivers traditional pot pie flavors without pie crust preparation
Uses simple ingredients common in home kitchens
Allows for easy customization of vegetables and seasonings
Provides hearty comfort food suitable for cold weather
Ingredients
2 tbsp unsalted butter
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
⅓ cup all-purpose flour
4 cups chicken broth
1 cup whole milk
2 cups cooked chicken, shredded or cubed
1 cup frozen peas
1 tsp dried thyme
½ tsp black pepper
Salt to taste
Optional: Pre-baked pie crust pieces or biscuits for serving
Step by Step Instructions
Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until vegetables soften.
Add minced garlic and cook for 1 minute until fragrant.
Sprinkle flour over vegetables and stir continuously for 1 minute to form a roux.
Gradually whisk in chicken broth until smooth and lump-free.
Add milk, cooked chicken, frozen peas, thyme, and black pepper. Stir to combine.
Bring to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until slightly thickened.
Season with salt to taste. Serve hot, optionally topped with pie crust pieces or biscuits.
FAQ
Can I use raw chicken in this recipe?
Yes. Add 1 lb raw diced chicken with vegetables in step 1 and cook until no longer pink before proceeding.
How can I make this soup thicker?
Create a slurry with 1 tbsp cornstarch and 2 tbsp cold water. Whisk into simmering soup until desired consistency.
Can I make this dairy-free?
Substitute butter with oil and use unsweetened plant-based milk instead of dairy milk.
You Must Know
Maintain gentle simmer after adding milk to prevent curdling
Flour must be cooked for 1 full minute to eliminate raw taste
Add peas last to prevent overcooking and maintain color
Soup thickens upon standing – thin with broth when reheating if needed
Storage Tips
Refrigerate in airtight containers for up to 4 days
Freeze without dairy for best results (up to 3 months)
Reheat gently on stovetop over medium-low heat, stirring frequently
Add fresh milk or cream when reheating if texture appears separated
Enjoy!