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Chicken Pot Pie Soup - A Creamy Comfort Classic

Green Chicken Enchiladas lovers, enjoy this creamy Chicken Pot Pie Soup loaded with tender chicken, hearty vegetables, and a rich, savory broth.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups & Stews
Cuisine: American
Keywords: Butter Dinner Rolls, Cinnamon Bread, Delicious Beef Recipes, eggs for dinner recipes easy, Green Chicken Enchiladas, Italian Eggplant Recipes, vegetarian recipes
Servings: 4 servings
Author: Betty

Ingredients

  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp thyme
  • 1 cup heavy cream
  • 1/2 cup frozen corn
  • 1 sheet puff pastry, baked and crumbled

Instructions

  1. In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened.
  2. Stir in flour and cook for 1 minute.
  3. Slowly whisk in chicken broth and milk, stirring to avoid lumps.
  4. Add shredded chicken, peas, salt, pepper, and thyme. Simmer for 10 minutes.
  5. Stir in heavy cream and corn. Cook for another 5 minutes until heated through.
  6. Serve hot, topped with crumbled puff pastry for a classic pot pie flavor.

Notes

For extra richness, use half-and-half instead of whole milk. Add a pinch of nutmeg for depth of flavor.