Chicken Pot Pie Bisque

Sometimes we need something warm and comforting on a rainy day, right?

Lately I have been obsessed with pot pies and shepherd pies but this time did not really have the time to bake the crust so why not make a soup that tastes like pie?

Chicken pot pie bisque

Creamy and simply flavored bisque that tastes like chicken pot pie.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Prato Principal, Soups
Servings 5 bowls


  • 1 whole boneless chicken breast cut into ¾” (2cm) thick strips.
  • 4 boneless chicken thighs cut into ¾” (2cm) thick strips.
  • 3 cups chicken broth low sodium
  • 2 tbsp oil vegetable oil
  • 1 large yellow onion finely diced
  • 2 celery ribs minced
  • 3 large carrots pealed and sliced 1/4” (0.75cm) thick
  • 2 tsp salt
  • ground black pepper to taste
  • 4 tbsp unsalted butter
  • ½ cup flour
  • 1 cup Whole Milk
  • 30 ml lime juice
  • 3 tbsp parsley minced
  • 1 cup frozen peas


  • In a large pot bring chicken broth a boil.
  • Add chicken to broth, cover and simmer under medium heat until cooked.
  • Remove chicken from pan and cut into bitesize pieces.
  • Transfer liquids to a container and return pan to stove. Do not wash it.
  • Add vegetable oil to pot and saute onions, celery and carrots until tender.
  • Remove vegetables from pot and transfer to chicken's plate. Do not wash pot and return it to stove.
  • In same pot melt butter and add flour, stir for 1 minute under low heat.
  • Slowly pour chicken broth whisking constantly, as it cooks the liquids should start to thicken. Add milk and if needed blend mixture (I use a hand held blender) to remove all lumps.
  • Add salt, black pepper, lime juice and parsley. Stir.
  • Return chicken and vegetables to pot and for last add frozen peas. Stir.
  • Cook for 5 more minutes under low heat and it should be ready to serve.
  • Drizzle olive oil, sprinkle black pepper and enjoy!

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