Instructions :
Sauté the veggies:
In a large pot, melt butter over medium heat. Add the diced onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
Make the roux:
Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for about 1-2 minutes, stirring constantly, until the flour is golden.
Add the broth and milk:
Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer, then stir in the milk or cream. Let it cook for 5-7 minutes to thicken slightly.
Add chicken and veggies:
Stir in the shredded chicken, peas, corn, and thyme. Season with salt and pepper. Simmer for another 5 minutes, or until everything is heated through.
Serve:
Ladle the soup into bowls. If you like, you can serve it with puff pastry squares on the side or floating on top, for that classic pot pie touch. Just bake the puff pastry according to package instructions.
Enjoy your cozy, creamy pot pie soup!
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