12/08/2024
Chicken Pot Pie Soup
This Chicken Pot Pie Soup delivers all the comforting flavors of a classic pot pie in a creamy, hearty bowl. It’s loaded with tender chicken, vegetables, and a rich broth, perfect for a cozy meal!
Ingredients:
For the Soup:
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1/3 cup all purpose flour
4 cups chicken broth
1 cup whole milk or half and half
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
For the Topping (Optional):
Refrigerated crescent roll dough or puff pastry, baked according to package instructions
Chopped fresh parsley for garnish
Instructions:
1. Sauté the Vegetables:
1. Heat the butter and olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, and sauté for 5 7 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
2. Make the Base:
1. Sprinkle the flour over the vegetables and stir well, cooking for 1 2 minutes to remove the raw flour taste.
2. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and cook until slightly thickened, about 5 minutes.
3. Add the Chicken and Seasonings:
1. Stir in the milk, shredded chicken, peas, corn, thyme, rosemary, salt, and pepper. Simmer for 10 15 minutes until the soup is creamy and the flavors meld together.
4. Serve:
1. Ladle the soup into bowls and top with baked crescent rolls, puff pastry, or crackers.
2. Garnish with fresh parsley for a burst of color and added flavor.
This Chicken Pot Pie Soup is creamy, hearty, and perfect for a comforting meal any day of the week. 🍲✨
