Chicken Pot Pie Soup

Ingredients

• 2 lbs chicken breasts, cubed
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 large onion, diced
• 2 cups baby potatoes, quartered
• 1 cup frozen peas
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

For Serving:

• Puff pastry squares, baked
• Extra fresh herbs
• Cracked black pepper

Instructions

1. In a large Dutch oven, melt butter over medium heat.

2. Add chicken, cook until no longer pink, about 6-7 minutes. Remove and set aside.

3. In the same pot, add onions, carrots, and celery. Cook until softened.

4. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.

5. Gradually whisk in chicken broth, milk, and cream.

6. Add potatoes, bay leaves, thyme, and rosemary.

7. Bring to a simmer and cook for 15 minutes until potatoes are tender.

8. Return chicken to pot and add frozen peas.

9. Simmer for additional 5-7 minutes until heated through.

10. Remove bay leaves and adjust seasoning.

11. Serve hot, topped with a puff pastry square.

12. Garnish with fresh parsley and cracked pepper.

Dip your spoon into this Chicken Pot Pie Soup and watch as the creamy broth, tender chicken, and colorful vegetables create a perfect harmony of comfort in every bite! The flaky puff pastry square floating on top provides that beloved pot pie experience, while the rich, velvety soup beneath delivers all the cozy flavors you crave. Whether you’re feeding a family on a chilly evening or looking for a bowl of pure comfort, this soup transforms a classic pie into a spoonable sensation. So grab your biggest pot, sharpen your knife, and get ready to simmer up a batch of liquid gold that’ll warm both body and soul!