Homestyle Chicken Pot Pie Soup
This comforting Chicken Pot Pie Soup combines all the classic flavors of the beloved dish, offering a creamy, hearty soup perfect for chilly days. It's loaded with tender chicken, vegetables, and spices, making it a satisfying meal that's quick to whip up.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 chopping knife and cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 1 pound rotisserie chicken, shredded
- 4 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- 1 cup heavy cream Can substitute half-and-half for a lighter version.
- ¼ cup all-purpose flour Whisk with cream until smooth.
- 1 cup biscuit dough or frozen puff pastry, thawed Cut into small rounds if using biscuit dough.
Instructions
- In a large pot over medium heat, add the olive oil. Once heated, add diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the shredded rotisserie chicken to the pot, followed by the chicken broth, frozen peas, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- In a separate bowl, whisk together the heavy cream and flour until smooth. Slowly add this mixture to the pot, stirring constantly to avoid lumps. Allow the soup to simmer for an additional 5 minutes until it thickens slightly.
- While the soup is simmering, prepare the biscuit dough or pastry according to package instructions. Cut into small rounds if using biscuit dough.
- Gently drop the biscuit rounds on top of the soup. Cover and cook for 10 minutes until the biscuits are cooked through and fluffy.
- Once the soup is ready, serve hot in bowls, garnished with fresh herbs if desired.
Notes
Feel free to customize the vegetables based on your preference or what is in season.
For a lighter version, you can substitute half-and-half for heavy cream.
If you prefer a thicker soup, let it simmer a bit longer or add more flour to the cream mixture.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.