A cozy, creamy Homestyle Chicken Pot Pie Soup packed with tender chicken and classic vegetables for an easy winter comfort meal.

Scale

2 tbsp butter

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup milk

2 cups cooked shredded chicken

1 cup frozen peas

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

1 cup baked pie crust pieces or crackers for topping

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1. Melt the butter in a large pot over medium heat. Add onion, carrots, and celery; cook 6-7 minutes until softened.

2. Stir in the garlic and cook 30 seconds until fragrant.

3. Sprinkle the flour over the vegetables and stir 1 minute to form a thick paste.

4. Slowly whisk in the chicken broth, then the milk, stirring until smooth.

5. Add the shredded chicken, peas, thyme, salt, and black pepper; simmer 10-12 minutes until slightly thickened.

6. Taste and adjust seasoning if needed.

7. Ladle into bowls and top with baked pie crust pieces or crackers.

Let the soup rest 5 minutes before serving for extra thickness.