Comfort in a bowl, this creamy chicken pot pie soup has all of that delicious pot pie flavor in soup form. It is easy, delicious and will warm you to your core!
In a large soup pot, heat oil over medium heat. Season chicken with salt and pepper and brown chicken on both sides. It doesn't need to be cooked through, but it should get a nice color on the outside.
Cut the chicken into cubes and return to pot with onions and garlic.
Add chicken stock, being sure to scrape up anything on the bottom of the pan.
Add the potatoes and carrots and bring to a boil. Drop heat to a simmer and cook for 20 minutes or until the vegetables are soft.
Stir in peas.
Mix cornstarch into cold milk and then stir milk mixture and thyme into soup. Bring to a simmer to thicken.
Serve with warm biscuits or bits of baked pie crust.