Comforting Chicken Pot Pie Soup

There’s something truly comforting about a warm bowl of Chicken Pot Pie Soup. This delightful dish captures all the hearty flavors of a classic chicken pot pie but in a cozy soup form, making it perfect for chilly evenings. It's a meal that brings families together, offering a sense of warmth and satisfaction that everyone loves.

Warm up your spring evenings with this comforting Cozy Chicken Pot Pie Soup, a delightful twist on the classic dish that brings family together. With its creamy texture and hearty blend of chicken and vegetables, this easy weeknight dinner is both satisfying and adaptable to your taste. Perfect for a cozy gathering or a simple family meal, this recipe will quickly become a favorite. Try it tonight, and let it warm your heart.

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Ingredients

1 lb boneless, skinless chicken thighs (or breast), diced

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 ribs celery, chopped

2 cups baby Yukon gold potatoes, diced

1 cup frozen peas

4 cups chicken broth (low sodium)

1 cup whole milk

1 cup heavy cream

1/2 cup all-purpose flour

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

Fresh parsley, chopped (for garnish)

Biscuit dough, for serving (store-bought or homemade, optional)

Instructions

Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chicken thighs and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

Sauté Aromatics: In the same pot, add butter. Once melted, toss in the diced onions, carrots, and celery. Sauté for about 5 minutes or until the onions become translucent. Add minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Make the Base: Sprinkle the flour over the sautéed vegetables, stirring well to combine. Cook for 2-3 minutes to remove the raw flour taste. Gradually pour in the chicken broth, whisking continuously to avoid lumps.

Add Veggies and Chicken: Once the mixture is smooth, add in the diced potatoes, dried thyme, and rosemary. Bring the soup to a boil, then reduce the heat to a simmer. Add the cooked chicken back into the pot, cover, and cook for about 15-20 minutes, or until the potatoes are tender.

Creamy Finish: Stir in the whole milk and heavy cream, followed by the frozen peas. Increase the heat slightly and let the soup simmer for another 5 minutes until heated through. Taste and adjust seasoning with more salt and pepper if necessary.

Serve: If you're using biscuit dough, bake as per the package or recipe instructions. Ladle the chicken pot pie soup into bowls and top with chopped fresh parsley. Serve with warm biscuits on the side if desired.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings