Experience the ultimate comfort with this creamy, spoonable version of the classic chicken pot pie. This soup combines tender shredded chicken, hearty root vegetables, and a velvety roux-based broth for a deeply satisfying meal. By focusing on fresh aromatics and a clean, scratch-made base rather than canned alternatives, this recipe delivers a robust, elegant flavor profile perfect for a quick weeknight dinner that feels like a home-cooked masterpiece.
2 lbs chicken breast, cooked and shredded
4 tbsp unsalted butter
3 large carrots, diced finely
2 stalks celery, sliced thinly
1 medium yellow onion, diced
1/3 cup all-purpose flour
6 cups low sodium chicken stock
1 cup heavy cream
1 cup frozen peas, thawed
1 tsp dried thyme
Salt and black pepper to taste
Melt the butter in a large Dutch oven over medium heat.
Add the onions, carrots, and celery to the pot and sauté for 8 minutes until tender.
Stir in the flour and cook for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken stock while whisking constantly to prevent lumps.
Bring the mixture to a gentle boil, then reduce to a simmer.
Add the shredded chicken and thyme to the pot.
Simmer uncovered for 10-15 minutes until the soup thickens slightly.
Stir in the heavy cream and thawed peas, heating through for another 2 minutes.
Season with salt and pepper to taste and serve warm.
Serve with crusty bread or store-bought puff pastry cutouts for a traditional pot pie feel. To store, keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if it becomes too thick.
Find it online: https://itisrecipes.com/chicken-pot-pie-soup/