ULTIMATE CHICKEN POT PIE SOUP
This Chicken Pot Pie Soup delivers all the creamy, comforting flavors of the classic dish in an easy-to-make soup. It's packed with tender chicken, vegetables, and a rich, savory broth, perfect for a cozy meal. Serve with optional biscuit topping for the ultimate comfort food experience.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Small bowl
- Whisk
- Oven (optional, for biscuit topping)
- Oven-safe bowls (optional, for individual servings with biscuits)
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables peas, carrots, corn, green beans
- ½ cup heavy cream
- ¼ cup all-purpose flour
- ¼ cup milk
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
- Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute, until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the cooked chicken and frozen mixed vegetables. Simmer for 10-15 minutes, or until the vegetables are tender.
- In a small bowl, whisk together the heavy cream, flour, and milk until smooth.
- Slowly pour the cream mixture into the soup, stirring constantly. Continue to stir until the soup thickens, about 2-3 minutes.
- Taste the soup and adjust seasonings as needed.
- If using the biscuit topping, preheat your oven according to the biscuit package directions. Place the biscuit quarters on top of the soup (either directly in the pot if oven-safe, or in individual oven-safe bowls).
- Bake until the biscuits are golden brown, about 12-15 minutes.
Notes
This soup is perfect for making ahead of time. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Add diced potatoes, mushrooms, peas, or green beans for variations. Use leftover turkey or ham instead of chicken. Add fresh parsley, chives, or dill for different herb flavors. Use cornstarch as a thickening agent instead of flour. Simply mix a tablespoon of cornstarch with a tablespoon of cold water, then whisk it into the soup as it simmers.