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Chicken Pot Pie Soup
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Ingredients
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Step by step
Method
4 steps
- 1
Melt 2 tablespoons butter in a heavy pot over medium heat. Sauté 1 diced onion, 2 diced carrots, and 2 diced celery stalks 6–8 minutes until the onion is soft and translucent and the carrots have a little give — you should smell sweet sautéed veg, not raw onion.
- 2
Stir in 3 tablespoons flour and cook 1 minute, stirring, until it smells toasty. Gradually whisk in 4 cups chicken broth, then 1 cup milk or half-and-half, until smooth with no flour lumps.
- 3
Add 2 cups cooked shredded chicken, 1 cup frozen peas, 1 teaspoon dried thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer 10–12 minutes until the soup lightly coats a spoon and the carrots are tender.
- 4
Taste and adjust salt — pot-pie soup wants to taste rounded and savory. Ladle into bowls and top with baked puff-pastry squares if you're using them. You want thick, spoonable pot-pie soup with soft veg and tender chicken — not thin broth or a gluey flour paste.