Step-by-Step Instructions
1. Sauté the Base
In a large pot, heat butter and olive oil over medium heat. Add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Build the Creamy Broth
Sprinkle flour over the vegetables and stir well to coat. Slowly whisk in chicken broth until smooth. Add milk, thyme, parsley, salt, and pepper. Bring to a gentle simmer.
3. Add the Hearty Ingredients
Stir in potatoes and cook until tender, about 15 minutes. Add chicken, peas, and corn. Let everything simmer for another 5–7 minutes, stirring occasionally, until the soup thickens and flavors meld together.
4. Serve and Enjoy
Ladle hot soup into bowls and serve with warm biscuits, puff pastry squares, or a simple crusty bread.
Tips for the Best Chicken Pot Pie Soup
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Use Leftover Chicken: Rotisserie chicken makes this recipe super easy.
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Adjust Thickness: Add more broth for a thinner soup or simmer longer for a thicker texture.
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Make it Richer: Stir in a splash of cream or top with shredded cheddar cheese.
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Gluten-Free Option: Swap flour for cornstarch slurry to thicken the broth.
Final Thoughts
Chicken Pot Pie Soup is comfort food at its finest—a cozy, creamy dish that delivers all the flavors of a pot pie without the fuss of making a crust. It’s versatile, satisfying, and perfect for busy weeknights or leisurely weekends. Serve it with biscuits or bread for the full pot pie experience, and you’ll have a bowl of happiness on your table every time.
