Description
All the flavors of a classic chicken pot pie—wrapped up in a creamy, hearty soup. This comforting dish comes together easily, making it perfect for weeknight dinners when you want something warm and satisfying.
Ingredients
- 4 tablespoons salted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups diced Yukon gold potatoes
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups cooked chicken (diced or shredded)
- ½ cup heavy cream (or half-and-half)
- 1 cup frozen peas
- ½ cup frozen corn
- Fresh parsley, chopped (optional, for garnish)
- Biscuits, for serving
Instructions
1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add carrots, celery, and onion, and cook until softened and lightly golden, about 10 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
2. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
3. Gradually pour in the chicken stock, whisking to avoid lumps. Add potatoes, bay leaf, thyme, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until potatoes are tender.
5. Stir in the cooked chicken, heavy cream, peas, and corn. Simmer for another 5 minutes until everything is warmed through. Discard the bay leaf.
6. Serve hot with flaky biscuits on the side and a sprinkle of parsley on top.
Notes
Swap heavy cream for half-and-half or milk if preferred.
Frozen vegetables can be swapped with fresh if you have them on hand.
This soup freezes well—store in airtight containers for up to 2 months.
Biscuits are optional but make the meal extra cozy!