Description
This Chicken Pot Pie Soup is everything I crave when the weather turns chilly: cozy, creamy, and brimming with hearty vegetables and tender chicken. It takes the nostalgic comfort of classic chicken pot pie and transforms it into a soul-warming bowl, ready in under an hour without the fuss of pie crust.
Ingredients
Units
Scale
- 1/4 cup butter
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 3 cloves garlic, minced
- 6 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy/whipping cream
- 1 pound Russet potatoes, peeled & diced
- 2 cups frozen mixed vegetables
- 1/2 teaspoon Italian seasoning
- 2 cups cooked chicken, shredded (rotisserie works beautifully)
- Salt & pepper, to taste
- Biscuits (optional, for serving)
Instructions
- Sauté the aromatics: Melt butter in a soup pot over medium heat. Add chopped onion and celery. Sauté until softened, about 5 minutes.
- Add garlic and flour: Stir in the garlic and flour. Cook for 1–2 minutes, stirring often to remove that raw flour flavor.
- Whisk in the broth: Slowly pour in the chicken broth, whisking constantly until the flour dissolves and the mixture is smooth.
- Build the soup: Add cream, diced potatoes, frozen vegetables, and Italian seasoning. Increase heat and bring to a near-boil.
- Simmer: Once it’s close to boiling, reduce the heat to low. Cover with the lid slightly ajar and simmer gently for 15 minutes, stirring occasionally.
- Add chicken and finish cooking: Stir in the shredded chicken and cook for 5 more minutes, or until the potatoes are tender.
- Season and serve: Taste and season with salt and pepper. Serve hot, ideally with warm, flaky biscuits on the side.
Notes
Use rotisserie chicken for speed and flavor. Don’t skip the flour it’s key to thickening. Simmer gently after adding cream to avoid curdling. Store leftovers in the fridge for up to 4 days or freeze for 3 months (cream may separate slightly).
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
