Creamy Chicken Pot Pie Soup

Stir in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring frequently.

Simmer and Season:

Add the shredded chicken, peas, thyme, and parsley (if using). Simmer for 10-15 minutes, stirring occasionally, until the soup thickens and the flavors meld together.

Taste and Adjust:

Season the soup with salt and pepper to taste. If it’s too thick, you can add a little extra broth or milk.

Serve:

Ladle the soup into bowls and garnish with puff pastry crumbles, pie crust crackers, or serve with warm biscuits for dipping.

Let me know if you’d like additional tips or variations! 😊