Description
This comforting Chicken Pot Pie Soup is a hearty, creamy dish inspired by the classic pot pie flavors, featuring shredded chicken, mixed vegetables, and tender potatoes in a rich broth made creamy with butter, flour, and milk. Perfect for a cozy meal, it combines ease of stovetop cooking with delicious homestyle taste.
Ingredients
Scale
Soup Base
- 4 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 potatoes, diced
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release the aroma.
- Make Roux: Sprinkle the flour into the pot with the butter and onions, stirring continuously for about 2 minutes to cook out the raw flour taste and form a roux.
- Add Liquids: Gradually whisk in the chicken broth and milk, stirring constantly to create a smooth, creamy base without lumps.
- Incorporate Main Ingredients: Add the shredded chicken, frozen mixed vegetables, diced potatoes, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the potatoes are tender, approximately 15-20 minutes.
- Season: Taste the soup and add salt and pepper to your preference. Stir well to combine the seasoning evenly.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately and enjoy your comforting Chicken Pot Pie Soup.
Notes
- You can use leftover roast chicken or rotisserie chicken to save time.
- For a thicker soup, simmer a bit longer or add more flour at the beginning to make a thicker roux.
- For a dairy-free version, substitute milk with unsweetened almond or oat milk.
- Fresh vegetables can be used in place of frozen; just adjust cooking time accordingly.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes well for up to 2 months.
