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Chicken Pot Pie Soup - Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter (or olive oil)
  • 1 tablespoon olive oil (if not using all butter)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1 teaspoon poultry seasoning (optional but great for classic flavor)
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half (for extra richness)
  • 2 cups cooked chicken, shredded or diced (rotisserie is perfect)
  • 1 cup frozen peas
  • 1 cup frozen corn (optional but adds sweetness)
  • 1 medium Yukon gold potato, peeled and diced small (optional for extra heartiness)
  • 2 tablespoons fresh parsley, chopped
  • 1–2 tablespoons fresh lemon juice (brightens the flavors)
  • Flaky salt or extra pepper to finish
  • Crusty bread or biscuit crackers for serving (optional, but highly recommended)

Method
 

  1. Sauté the aromatics: In a large pot or Dutch oven, warm the butter and oil over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6–8 minutes. Add garlic and cook 30 seconds, just until fragrant.
  2. Season and build flavor: Stir in salt, pepper, thyme, and poultry seasoning. Let the spices bloom for 30–60 seconds so they become aromatic.
  3. Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste. It will look a bit pasty—this is good.
  4. Add the liquids: Slowly pour in the chicken broth while whisking or stirring constantly to avoid lumps. Add the diced potato if using. Bring to a gentle simmer.
  5. Simmer to thicken: Cook 10–12 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened slightly.
  6. Stir in the creaminess: Lower the heat and pour in the milk or half-and-half. Do not boil after adding dairy; keep it at a gentle simmer.
  7. Add the chicken and veggies: Stir in the cooked chicken, peas, and corn. Simmer 3–5 minutes, just to warm through and marry the flavors.
  8. Finish and balance: Stir in parsley and lemon juice. Taste and adjust with more salt and pepper as needed. If it’s too thick, splash in a bit more broth or milk until it’s just right.
  9. Serve: Ladle into bowls and top with cracked pepper. Add biscuit crackers or a warm roll on the side for that “pot pie” vibe.