Chicken Pot Pie Soup

Chicken Pot Pie Soup

This cozy and flavorful soup brings all the classic elements of chicken pot pie into a warm, creamy bowl. Packed with juicy chicken, hearty vegetables, and a rich broth, it’s the ultimate comfort food for cold evenings.

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Ingredients

Main Ingredients:

• Light butter (divided) – 3 tablespoons
• Cooked chicken (shredded or cubed) – 3 cups
• Onion (diced) – 1
• Celery stalks (finely chopped) – 4
• Carrots (finely chopped) – 1 cup
• Garlic (minced) – 5 cloves
• All-purpose flour – ⅓ cup
• Gold or Yukon potatoes (chopped) – 2 ½ cups
• Low-sodium chicken broth – 4 cups
• Chicken bouillon – 2 ½ teaspoons
• Salt – ½ teaspoon
• Black pepper – ¼ teaspoon

Seasonings:

• Fresh parsley (chopped) – ¼ cup
• Dried oregano – ½ teaspoon
• Dried basil – ½ teaspoon
• Fresh or dried thyme – 1 tablespoon or ½ teaspoon
• Dried sage – ¼ teaspoon
• Bay leaf – 1

To Thicken & Finish:

• Fat-free half and half or milk – 2 cups
• Cornstarch – 2 tablespoons
• Frozen peas – 1 cup (do not thaw)

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Instructions

1. Sauté the Vegetables:
   In a large pot over medium-high heat, melt 1 tablespoon of butter. Add the onion, carrots, and celery. Cook for about 3 minutes until slightly softened. Stir in the garlic and cook for another minute until aromatic.
2. Make the Roux:
   Add the remaining 2 tablespoons of butter. Once melted, sprinkle in the flour and whisk constantly for 2 minutes to form a smooth roux.
3. Add Broth and Simmer:
   Gradually pour in the chicken broth while whisking to avoid clumps. Add the potatoes, bay leaf, bouillon, salt, pepper, and all herbs and seasonings (parsley, oregano, basil, thyme, and sage). Let it simmer for 15–20 minutes until the potatoes are fork-tender.
4. Stir in Chicken and Cream Mixture:
   Mix the cooked chicken into the pot and simmer for 5 more minutes. In a small bowl, combine the half and half (or milk) with cornstarch, whisking until smooth. Slowly pour it into the soup while stirring.
5. Finish and Thicken:
   Bring the soup to a gentle simmer and stir in the frozen peas. Let it cook for another 5–8 minutes until the soup thickens to your desired consistency. Remove the bay leaf before serving.
6. Serve and Enjoy:
   Ladle into bowls and garnish with fresh herbs if desired. Pair with warm biscuits for the ultimate pot pie experience.