Enjoy the classic flavors of chicken pot pie in an easy, one-pot soup. This Chicken Pot Pie Soup is creamy, comforting, and perfect for chilly days.

– 2 tablespoons unsalted butter

– 1 medium onion, diced

– 3 carrots, peeled and diced

– 3 celery stalks, diced

– 2 cloves garlic, minced

– 1/4 cup all-purpose flour

– 4 cups chicken broth

– 2 cups cooked, shredded chicken

– 1 cup frozen peas

– 2 medium potatoes, peeled and diced

– 1 cup heavy cream

– 1 teaspoon dried thyme

– Salt and black pepper, to taste

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1. – Melt the butter in a large pot or Dutch oven over medium heat.

2. – Add the onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

3. – Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.

4. – Gradually whisk in the chicken broth and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened.

5. – Add the shredded chicken, peas, potatoes, heavy cream, and thyme. Season with salt and pepper to taste.

6. – Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender and the soup has thickened to your desired consistency.

7. – Serve hot, garnished with additional fresh thyme if desired.

For a heartier meal, serve the soup with warm, flaky biscuits or crusty bread.