Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup Recipe brings all the cozy comfort of the classic dish into a creamy, hearty soup that’s easy to make in one pot. Perfect for chilly nights or weeknight dinners!
Ingredients
- 2 cups cooked chicken, shredded
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 carrots, sliced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, 5 minutes.
- Sprinkle flour over vegetables; cook and stir for 2 minutes to form a roux.
- Slowly whisk in chicken broth, then milk. Bring to a simmer and cook until thickened, 10 minutes.
- Add shredded chicken, peas, thyme, salt, and pepper. Simmer another 10 minutes until heated through.
- Serve hot with puff pastry squares or biscuits for a pot pie finish.
Notes
To make in a slow cooker: add all ingredients except flour and milk, cook on LOW 6 hours, stir in flour slurry and milk in last 30 minutes.