Chicken pot pie soup

Here’s a cozy and comforting recipe for Chicken Pot Pie Soup—all the flavors of a classic chicken pot pie in a creamy, spoonable soup form:

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🧾 Ingredients (Serves 4-6)

Soup:

• 2 tablespoons butter or olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1/2 cup frozen peas

• 1/2 cup corn (optional)

• 1/3 cup all-purpose flour

• 4 cups chicken broth

• 1 cup milk or half-and-half

• 2 cups cooked chicken, shredded or cubed

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and pepper, to taste

Topping (optional):

• 1 sheet puff pastry or refrigerated pie crust, cut into small squares

• 1 egg, beaten (for brushing)

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👩‍🍳 Instructions

1. Prepare the vegetables

1. In a large pot, melt butter over medium heat.

2. Add onions, carrots, and celery; sauté until softened, about 5-7 minutes.

3. Add garlic and cook 1 more minute.

2. Make the base

1. Sprinkle flour over the vegetables and stir to coat evenly. Cook 1-2 minutes to remove raw flour taste.

2. Gradually whisk in chicken broth and milk until smooth.

3. Bring to a simmer; soup will thicken slightly.

3. Add chicken and seasonings

1. Stir in shredded chicken, peas, corn, thyme, rosemary, salt, and pepper.

2. Simmer 10-15 minutes to allow flavors to meld.

4. Optional puff pastry topping

1. Preheat oven to 400°F (200°C).

2. Place small puff pastry squares on a baking sheet, brush with beaten egg, and bake until golden brown (8-10 minutes).

3. Serve soup hot with pastry squares on top or on the side.

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🌟 Tips & Variations

• Creamier version: Use heavy cream or add a bit of cream cheese for richness.

• Vegetables: Add potatoes, green beans, or mushrooms for extra heartiness.

• Shortcut: Use rotisserie chicken to save time.

• Low-carb version: Skip the flour and puff pastry; thicken with cauliflower puree or xanthan gum.

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This soup captures the essence of chicken pot pie—creamy, savory, and packed with veggies—without the hassle of baking a full pie.

I can also give you a one-pot Instant Pot version that’s ready in under 30 minutes if you want a faster method.

Do you want me to create that version?