3. Add Broth & Simmer
Gradually whisk in the chicken broth to avoid clumps. Add the chopped potatoes, bay leaf, bouillon, salt, pepper, parsley, oregano, basil, thyme, and sage. Stir well.
Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
4. Stir in Chicken & Cream Mixture
Add the shredded or cubed cooked chicken and simmer for another 5 minutes.
Meanwhile, whisk together the half and half (or milk) and cornstarch in a small bowl until fully dissolved. Slowly pour into the soup while stirring constantly to avoid curdling.
5. Finish with Peas & Thicken
Stir in the frozen peas and continue to simmer for 5–8 minutes, or until the soup thickens to your desired consistency. Remove the bay leaf before serving.
🥐 Serving Suggestions
Serve with: Flaky biscuits, puff pastry twists, or crusty sourdough bread.
Top with: Extra chopped parsley, cracked black pepper, or even a drizzle of cream.
Make it special: Bake mini puff pastry rounds and place one on top of each bowl for a faux “crust.”
💡 Tips & Variations
Rotisserie Shortcut: Use rotisserie chicken for extra flavor and less prep.
Gluten-Free Option: Use a gluten-free flour blend in the roux.
Creamy Swap: Greek yogurt can replace half the cream for a lighter version.
Veggie Boost: Add chopped mushrooms, corn, or green beans for extra heartiness.
🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months (note: cream may slightly separate but stir well after reheating).
Reheat: Gently reheat on the stove over medium-low heat, adding a splash of broth or milk if needed.
🥄 Final Thoughts
Chicken Pot Pie Soup is one of those rare recipes that tastes like a hug. It’s cozy, filling, and packed with the familiar flavors you crave—but without the fuss of rolling out pie dough. Whether you’re curled up with a blanket or hosting a casual winter dinner, this creamy bowl of comfort is always a good idea.
