- For the Soup
- 1 tbsp olive oil or butter
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 lb chicken breasts raw or cooked
- 3 cups low-sodium chicken broth
- 2 medium potatoes diced
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp dried parsley
- 1 cup frozen peas
- Salt and pepper to taste
- Creamy Thickener
- 1 ½ cups milk regular or dairy-free
- 3 tbsp all-purpose flour or gluten-free flour
- Optional Toppings
- Pie crust strips
- Puff pastry squares
- Fresh parsley
- Instructions
- Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add onion carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic, thyme, parsley, salt, and pepper.
- Add Chicken & Broth
- Place chicken breasts into the pot if raw. Pour in chicken broth, add potatoes and bay leaf. Bring to a simmer.
- Simmer
- Cover and cook for 15–20 minutes until potatoes are tender and chicken is fully cooked.
- Remove chicken shred with two forks, and return to the pot.
- If using cooked chicken, add it now.
- Make It Creamy
- In a bowl whisk flour with milk until smooth. Slowly pour into the soup while stirring.
- Simmer another 5–7 minutes until thickened.
- Finish
- Stir in peas adjust seasoning, and remove bay leaf.
- Serve warm with optional pie crust strips or puff pastry bites.
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For turkey pot pie soup, replace chicken with 2 cups cooked turkey.
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For dairy-free, use oat milk or almond milk.
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Add mushrooms, corn, or green beans for extra vegetables.
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For extra thickness, add 1 extra tablespoon of flour.
