– 2 tablespoons unsalted butter – 1 small onion, diced – 2 garlic cloves, minced – 2 carrots, chopped – 2 celery stalks, chopped – ¼ cup all-purpose flour – 4 cups chicken broth – 1 cup whole milk or heavy cream – 2 cups cooked, shredded chicken – 1 cup frozen peas – ½ teaspoon dried thyme – Salt and pepper, to taste – Optional: puff pastry or biscuits for serving
Cook onion, garlic, carrots, and celery in butter until softened. This builds a rich, flavorful base for the soup.
Stir in flour to form a roux, then gradually whisk in chicken broth and milk. Simmer until thickened and smooth.
Stir in cooked chicken, frozen peas, thyme, salt, and pepper. Simmer a few more minutes to heat through and meld flavors.
Serve hot with optional puff pastry squares or biscuits. This soup delivers all the flavor of pot pie—without the need for a crust!
Rich, creamy, and filled with tender chicken and veggies, this cozy soup offers the same beloved flavor of pot pie in a comforting bowl.