How to Make Chicken Pot Pie Soup
Step 1: Sauté the Vegetables
Heat the butter and olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Step 2: Thicken the Base
Sprinkle the flour over the sautéed vegetables and stir to coat evenly.
Cook for 1–2 minutes to eliminate the raw flour taste.
Step 3: Build the Soup
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Add the milk or cream and bring the mixture to a gentle simmer.
Step 4: Add Chicken and Peas
Stir in the shredded chicken, frozen peas, thyme, parsley, salt, and pepper.
Simmer for 10–15 minutes until the soup thickens and all the flavors meld together.
Step 5: Garnish and Serve
If using puff pastry or biscuits, bake them according to package instructions and crumble them on top of each serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
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