Chicken Pot Pie Soup Recipe
This creamy and flavorful soup is a comforting twist on the classic chicken pot pie. It’s packed with tender vegetables, savory chicken, and a rich broth, all topped with flaky biscuits. Perfect for a cozy night in.
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Chicken Pot Pie Soup
Ingredients:
| Ingredient | Quantity |
|---|---|
| Light butter | 3 Tbsp |
| Rotisserie chicken (shredded or cubed) | 3 cups |
| Onion (diced) | 1 |
| Celery (finely chopped) | 4 stalks |
| Carrots (finely chopped) | 1 cup |
| Garlic (minced) | 5 cloves |
| All-purpose flour | 1/3 cup |
| Potatoes (chopped) | 2 1/2 cups |
| Low-sodium chicken broth | 4 cups |
| Chicken bouillon | 2 1/2 tsp |
| Black pepper | 1/4 tsp |
| Salt | 1/2 tsp |
| Parsley (finely chopped) | 1/4 cup |
| Dried oregano | 1/2 tsp |
| Dried basil | 1/2 tsp |
| Fresh or dried thyme | 1 Tbsp or 1/2 tsp |
| Dried sage | 1/4 tsp |
| Bay leaf | 1 |
| Half and half, almond milk, or skim milk | 2 cups |
| Cornstarch | 2 Tbsp |
| Frozen peas | 1 cup |
Instructions:
- Sauté Vegetables: Melt 1 Tbsp butter in a large pot over medium-high heat. Add onion, carrots, and celery; sauté for 3 minutes. Add garlic and sauté for 1 more minute.
- Make Roux: Add the remaining 2 Tbsp butter to the pot. Whisk in the flour and cook for 2 minutes, stirring constantly.
- Add Liquids and Solids: Slowly whisk in the chicken broth. Add potatoes, bay leaf, bouillon, salt, pepper, and herbs.
- Simmer: Simmer until potatoes are tender, about 15-20 minutes. Add the cooked chicken and simmer for 5 more minutes.
- Thicken Soup: Whisk cornstarch with half and half or milk of choice. Stir into the pot.
- Finish: Bring to a simmer, add peas, and simmer for 5-8 minutes or until thickened. Remove from heat and discard bay leaf.
- Serve: Garnish with parsley or thyme and serve with biscuits.
