Homemade Chicken Pot Pie Soup
A chicken pot pie soup is everything you want in a comfort meal! This soup is rich, creamy, and loaded with chicken and tender veggies. This soup version of the classic chicken pot pie makes an easy comfort meal in just 30 minutes!
Ingredients
- 1 medium onion
- 1 Tbsp olive oil
- 1 celery finely cubed
- 2 medium carrots cubed
- 4 Tbsp unsalted butter
- 3 garlic cloves minced
- 32 oz chicken broth
- 2 cups whole milk
- 1 bay leaf
- 1 tsp italian seasoning
- 2 tsp salt
- ½ tsp ground black pepper
- 3/4 pounds russet potatoes cubed
- ¼ cup all-purpose flour
- ½ cup heavy whipping cream
- 1 pound cooked chicken 2-3 cups cooked
- 2 cups frozen vegetables we used corn and green beans
- chopped parsley for garnish
Instructions
- In a Dutch oven, saute one onion in 1 tbsp of oil until translucent.
- Add the cubed celery and carrots to the pot along with the butter. Cook until the vegetables are tender.
- Stir in the minced garlic until fragrant.
- Add in the broth, milk, seasoning, and cubed potatoes. Bring the soup to a soft boil, then cook for 10-13 minutes, or until the potatoes are fork-tender.
- In a separate bowl, whisk together flour and heavy cream, and add the mixture to the Dutch oven.
- Stir in the chicken and frozen vegetables and cook until the veggies are warmed through.
Notes
- Don’t burn the veggies. The flavor starts with the vegetable base, so take your time. Cook them gently over low to medium heat until they soften, rather than cranking the heat and risking burning.
- Let the soup sit. After cooking, let the soup rest for 10 minutes, so the flavors can come together.
- Check the seasoning. Once everything is combined, taste and adjust the salt and pepper as needed. Potatoes absorb salt, so you may need to add a little extra at the end.
- Store leftovers. Keep leftover soup in the fridge for up to 3 days. Reheat on the stovetop until the soup reaches a simmer.