Creamy Chicken Potpie Soup

Creamy Chicken Potpie Soup

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cubed
• ½ cup frozen peas
• ½ cup corn kernels
• 3 cups cooked chicken, shredded (rotisserie works well)
• 4 cups chicken broth
• 1 cup heavy cream (or half‑and‑half)
• 2 tbsp all‑purpose flour
• 1 tsp dried thyme
• ½ tsp dried rosemary
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: puff pastry squares or biscuits for serving

Method

1. Sauté vegetables
   • In a large pot, heat butter and olive oil.
   • Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Add potatoes and flour
   • Stir in cubed potatoes.
   • Sprinkle flour over vegetables, stir well to coat. This helps thicken the soup.
3. Build the soup base
   • Pour in chicken broth gradually, stirring to avoid lumps.
   • Add thyme, rosemary, salt, and pepper.
   • Simmer for 15–20 minutes until potatoes are tender.
4. Finish with chicken and cream
   • Stir in shredded chicken, peas, and corn.
   • Add heavy cream, simmer gently for 5 minutes until creamy and heated through.
5. Serve
   • Ladle into bowls, garnish with parsley.
   • Serve with puff pastry squares or warm biscuits for that potpie feel.

Tips

• Use leftover roast chicken for convenience.
• For extra richness, add a splash of white wine when sautéing vegetables.
• If you prefer lighter, substitute milk for cream.
• Puff pastry baked separately makes a fun “lid” to place over each bowl.