Step 2: Sauté the Aromatics

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the diced onion and garlic, sautéing until fragrant and translucent (about 2–3 minutes).
  3. Stir in the diced carrots and celery, cooking for another 3–4 minutes to soften slightly.

Step 3: Add Potatoes and Broth

  1. Add the diced potatoes to the pot.
  2. Pour in the chicken broth and stir to combine.
  3. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 10–12 minutes, or until the potatoes are tender.

Step 4: Make the Creamy Base

  1. In a small bowl, whisk the flour with a few tablespoons of milk to form a smooth paste (this will prevent lumps in your soup).
  2. Stir the paste into the simmering soup.
  3. Add the remaining milk, stirring continuously to incorporate. Let the soup simmer for 5–7 minutes until it thickens.

Step 5: Add Chicken and Peas

  1. Stir in the cooked chicken and frozen peas.
  2. Season the soup with salt, pepper, thyme, parsley, and smoked paprika (if using).
  3. Cook for an additional 5 minutes, allowing the flavors to meld together.

Step 6: Adjust the Consistency

  1. If the soup is too thick, add a splash of chicken broth or milk until you reach your desired consistency.
  2. Taste and adjust the seasoning as needed.

Step 7: Serve and Garnish

  1. Ladle the soup into bowls.
  2. Garnish with fresh parsley and serve with crackers, biscuits, or crusty bread for dipping.

Pro Tips for Perfect Chicken Pot Pie Soup

  1. Use Rotisserie Chicken: For convenience, shredded rotisserie chicken adds flavor and saves time.
  2. Cook Vegetables Evenly: Dice all vegetables to a similar size to ensure they cook at the same rate.
  3. Frozen Veggies Work Too: If you're short on time, frozen mixed vegetables can replace fresh carrots, peas, and celery.
  4. Thicken to Your Liking: For a thicker soup, add a bit more flour, or stir in a spoonful of cornstarch mixed with cold water.

Variations

  • Add a Crusty Topping: Serve with puff pastry rounds baked separately for a "pot pie" feel.
  • Make It Dairy-Free: Use coconut milk or a dairy-free cream substitute for a creamy texture.
  • Add More Vegetables: Corn, green beans, or mushrooms are great additions to this soup.
  • Make It Spicy: Add a pinch of cayenne or red pepper flakes for a kick.

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: This soup freezes well for up to 3 months. Allow it to cool completely before freezing, and reheat gently to avoid separating.
  • Reheat: Heat on the stovetop over medium-low heat, stirring frequently. Add a splash of milk or broth if the soup has thickened too much.

Why You’ll Love This Recipe

Chicken Pot Pie Soup offers the same cozy flavors as the traditional pie but with less effort and no crust. It’s versatile, easy to customize, and perfect for meal prepping. Serve it with buttery biscuits or your favorite bread for a meal that feels like a warm hug. Enjoy this timeless classic that’s as satisfying as it is delicious!