Chicken Pot Pie Soup is creamy

Chicken Pot Pie Soup is like cozy pot pie in a creamy bowl — tender chicken, veggies, and a rich, comforting broth. Here’s a recipe for a velvety, hearty version

🍗 Creamy Chicken Pot Pie Soup

Ingredients

• 3 Tbsp butter

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• ⅓ cup all-purpose flour

• 4 cups chicken broth

• 2 cups cooked chicken (shredded or cubed)

• 1 cup frozen peas

• 1 cup frozen corn

• 1 cup diced potatoes (optional, for extra heartiness)

• 1 ½ cups whole milk or half & half

• ½ cup heavy cream (for richness)

• 1 tsp dried thyme (or 1 Tbsp fresh)

• 1 bay leaf

• Salt & pepper to taste

• Fresh parsley, for garnish

Optional topping:

• Buttery biscuits, puff pastry squares, or crackers

Instructions

1. Sauté veggies:

   • In a large pot, melt butter. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

2. Make roux:

   • Stir in flour and cook 1–2 minutes. This thickens the soup.

3. Add liquids:

   • Slowly whisk in chicken broth until smooth. Add potatoes (if using), thyme, bay leaf, salt, and pepper. Simmer until potatoes are tender, about 10–12 minutes.

4. Make it creamy:

   • Stir in milk and cream. Simmer 5 minutes, stirring often.

5. Add chicken & veggies:

   • Stir in cooked chicken, peas, and corn. Cook until heated through, about 5 minutes. Remove bay leaf.

6. Serve:

   • Ladle into bowls, top with fresh parsley, and serve with warm biscuits or puff pastry “croutons.”