Creamy Chicken Pot Pie Soup Recipe

Creamy Chicken Pot Pie Soup Recipe

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 3 cups cooked, shredded chicken (rotisserie chicken works great!)
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Optional: 1/2 teaspoon garlic powder for extra flavor
• 1 cup diced potatoes (optional)
• Biscuits or puff pastry for serving (optional)

Instructions:

1. Prepare the Base:
   • Heat butter and olive oil in a large pot over medium heat.
   • Add diced onion, carrots, and celery, cooking until softened (about 5 minutes).
   • Add garlic and cook for another minute.
2. Build the Soup:
   • Stir in the flour and cook for 2 minutes to form a roux.
   • Gradually add chicken broth, stirring to dissolve the roux and avoid lumps.
   • Bring to a simmer and add diced potatoes (if using). Cook until tender (about 10 minutes).
3. Add the Creaminess:
   • Stir in the heavy cream and cooked chicken.
   • Add frozen peas and corn, thyme, and parsley.
   • Simmer for another 5–7 minutes until heated through. Adjust seasoning with salt, pepper, and garlic powder if desired.
4. Serve:
   • Serve the soup hot with freshly baked biscuits or puff pastry on the side or on top for a pot pie feel.