Easy Creamy Chicken Pot Pie Soup
All the flavors of classic pot pie, in a creamy, spoonable soup. Cozy, hearty, and perfect for busy nights.
Equipment
- Large soup pot
- Cutting board & knife
- - Wooden spoon
- - Measuring tools
- Ladle
Ingredients
- - 1 tbsp olive oil
- - 1 medium onion diced
- - 3 cloves garlic minced
- - 2 carrots diced
- - 2 celery stalks diced
- - 1 lb cooked chicken breast shredded
- - 4 cups chicken broth
- - 1 cup frozen peas
- - 1 cup heavy cream
- - 1 cup frozen corn optional
- - 1 tsp dried thyme
- - 1 tsp dried rosemary
- - Salt & pepper to taste
- - 1 tbsp cornstarch optional
- - Fresh parsley for garnish
Instructions
- Heat oil in a large pot. Sauté onion, carrots, and celery 5–7 min.
- Add garlic; cook 1 more min.
- Add chicken, broth, thyme, rosemary, salt, and pepper. Simmer.
- Stir in peas and corn; simmer 10 min.
- Add cream; cook 5–10 min more.
- Thicken with cornstarch if needed.
- Adjust seasoning. Garnish and serve hot.
Notes
- Swap chicken with turkey for post-holiday leftovers.
- Add diced potatoes for more bulk.
- Garnish with biscuit croutons for extra flair.
- Add diced potatoes for more bulk.
- Garnish with biscuit croutons for extra flair.