Creamy Chicken Pot Pie Soup

Enjoy all the comforting flavors of a classic chicken pot pie in a rich, creamy soup, perfect for a cozy dinner any night of the week. This hearty meal is packed with tender chicken and vegetables in a velvety broth.

Prep

15 min

Cook

25 min

Total

40 min

Makes

6-8

Ingredients

Check off each one as you gather it.

• 2 tablespoons unsalted butter
• 1 cup (150 g) chopped yellow onion
• 1 cup (130 g) chopped carrots
• 1 cup (120 g) chopped celery
• 2 cloves garlic, minced
• 1/2 cup (60 g) all-purpose flour
• 4 cups (946 ml) chicken broth
• 1 1/2 cups (355 ml) whole milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 2 cups (300 g) cooked chicken, shredded or diced
• 1 cup (150 g) frozen peas
• 1 cup (150 g) frozen corn
• 1/2 cup (50 g) fresh parsley, chopped (for garnish, optional)
• Store-bought puff pastry, for serving (optional, for dipping)

Instructions

1. 01

   In a large Dutch oven or pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes, until the vegetables begin to soften.

2. 02

   Stir in the minced garlic and cook for another minute until fragrant.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.