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Chicken Pot Pie Soup - Cozy, Creamy Comfort in a Bowl

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk or half-and-half (for extra richness, use 1 cup milk + 1 cup cream)
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 2 small Yukon gold potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 cup frozen corn (optional but tasty)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Optional crunch: store-bought puff pastry squares or buttery crackers for serving

Method
 

  1. Sauté the aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring often, until the vegetables soften and the onions turn translucent. Add garlic and cook 30 seconds until fragrant.
  2. Make the roux: Sprinkle the flour over the vegetables. Stir to coat and cook for 1–2 minutes, just until the flour loses its raw smell. Keep the heat at medium so nothing browns too deeply.
  3. Add the broth slowly: Pour in about 1 cup of chicken broth while whisking to avoid lumps. Once smooth, add the rest of the broth. Drop in the bay leaf and thyme. Bring to a gentle simmer.
  4. Simmer the potatoes: Add the diced potatoes. Simmer 10–12 minutes, or until the potatoes are just tender when pierced with a fork.
  5. Stir in dairy and chicken: Reduce heat to low. Add milk (or milk and cream) and the cooked chicken. Warm gently for 5 minutes. Do not let it boil hard, or the dairy can separate.
  6. Finish with peas and corn: Add the peas and corn. Simmer another 2–3 minutes until the vegetables are heated through and the soup is creamy.
  7. Season and serve: Remove the bay leaf. Taste and season with salt and pepper. Ladle into bowls, sprinkle with parsley, and serve with puff pastry squares or crackers if you like a “pie crust” crunch.