Chicken Pot Pie Soup: All the Comfort of Pot Pie in One Cozy Bowl

1. In a large pot, melt butter (and olive oil if using) over medium heat.
2. Add onion, celery, and carrots. Cook 6–8 minutes until softened.
3. Add garlic and cook 30 seconds until fragrant.

2) Make the roux (thickener)

1. Sprinkle flour over the vegetables.
2. Stir constantly for 1–2 minutes to cook off the raw flour taste.

3) Add broth and simmer

1. Slowly pour in chicken broth while stirring to prevent lumps.
2. Add potatoes (if using) and bay leaf (optional).
3. Bring to a gentle simmer and cook 10–12 minutes until potatoes are tender.

4) Add chicken and finish creamy

1. Stir in cooked chicken, peas, and corn (optional).
2. Add milk and cream (if using), plus thyme, parsley, pepper, and paprika.
3. Simmer 5 minutes on low. Taste and adjust salt.

5) Serve

1. Remove bay leaf if used.
2. Ladle into bowls and top with fresh parsley (optional).
3. Serve with warm biscuits or puff pastry dippers.

Serving and Storage:

This soup is best served hot, with something flaky to dip. It thickens as it cools, so don’t worry if leftovers look thicker.

• Refrigerate: store in an airtight container up to 4 days.
• Reheat: warm gently on the stove. Add a splash of broth or milk to loosen.
• Freeze: possible, but cream-based soups can separate. If freezing, consider freezing before adding dairy, then add milk/cream after thawing.

Tips:

• Rotisserie chicken saves time: it adds flavor and makes this a 30-minute meal.
• Cook flour briefly: 1–2 minutes prevents a raw flour taste.
• Simmer, don’t boil: high heat can cause dairy to split.
• Dice veggies evenly: everything cooks at the same pace.
• Adjust thickness: add more broth for thinner soup or simmer longer for thicker.

Variations:

• Turkey pot pie soup: use leftover turkey after holidays.
• Extra veggies: add mushrooms, green beans, or spinach.
• Gluten-free: use a gluten-free flour blend for the roux or thicken with cornstarch slurry.
• Dairy-free: use plant butter and unsweetened oat milk; skip cream or use coconut cream (mild flavor).
• Slow cooker: cook veggies + broth + chicken, then thicken with a slurry and add dairy at the end.

Conclusion:

Chicken Pot Pie Soup delivers everything you crave about the classic pie—creamy, savory, and comforting—without the extra
work. It’s a one-pot dinner that tastes homemade, reheats beautifully, and pairs perfectly with biscuits or puff pastry for
that “crust” experience. If you want cozy food fast, this soup belongs in your weekly rotation.