Print

Chicken Pot Pie Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Pot Pie Soup is a creamy, hearty, and comforting soup version of the classic chicken pot pie. Packed with tender chicken, vegetables, and a rich, savory broth, it delivers all the nostalgic flavors—without the crust.

Ingredients

  • 2 cups cooked chicken (shredded or cubed)
  • 1 tbsp olive oil (optional)
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk or half-and-half
  • 1/2 cup heavy cream (optional)
  • 1 cup diced potatoes (Yukon Gold or Russet)
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned and drained)
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt butter over medium heat. Add olive oil if needed.
  2. Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
  3. Add garlic and cook for 1 minute, stirring frequently.
  4. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
  5. Slowly whisk in chicken broth, then add milk and optional heavy cream.
  6. Add potatoes, thyme, salt, and pepper. Bring to a simmer and cook for 12–15 minutes until potatoes are tender.
  7. Stir in cooked chicken, peas, and corn. Simmer for another 5–10 minutes until heated through and slightly thickened.
  8. Taste and adjust seasoning as needed. Serve hot with optional biscuit pieces, puff pastry, or crackers.

Notes

  • Swap potatoes for cauliflower to reduce carbs.
  • Use leftover turkey instead of chicken for a holiday twist.
  • Add mushrooms for extra umami flavor.
  • Use dairy-free milk and butter for a dairy-free version.
  • Stir in a splash of white wine before adding broth for deeper flavor.

Nutrition

Find it online: https://thefamilycooking.com/chicken-pot-pie-soup-2/