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Chicken Pot Pie Soup

A comforting dish that captures the essence of classic chicken pot pie in a hearty soup form, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon Olive oil Essential for sautéing.
  • 1 medium Onion, finely chopped Provides strong aroma.
  • 2 medium Carrots, diced Adds sweetness and texture.
  • 2 stalks Celery, diced Enhances the crunch.
  • 2 cups Chicken broth The base for the soup.
  • 2 cups Cooked chicken, shredded Use leftovers or rotisserie chicken.
  • 1 cup Frozen peas For added sweetness.
  • 1 cup Heavy cream Adds richness.
Seasonings
  • 1 teaspoon Thyme, minced Important for flavor.
  • 1 teaspoon Rosemary, minced Brings comfort appeal.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation & Cooking
  1. In a large pot over medium heat, warm olive oil until shimmering.
  2. Add the chopped onion, diced carrots, and diced celery; cook for about 5 minutes until softened.
  3. Stir in minced garlic, thyme, and rosemary; cook for an additional minute.
  4. Pour in the chicken broth and bring to a boil, allowing the flavors to meld.
  5. Mix in the shredded chicken and frozen peas; simmer for about 10 minutes.
  6. Add heavy cream and seasoning with salt and pepper; mix well.
  7. If using, prepare biscuit mix according to package instructions and drop spoonfuls on top of the soup.
  8. Simmer for another 10 minutes or until the biscuits are cooked through.

Notes

Garnish with fresh parsley before serving for extra color. Store leftovers in an airtight container in the fridge for up to 3 days.