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, comforting one-pot meal that captures all the flavors of classic chicken pot pie—without the crust. Filled with chicken, vegetables, and a velvety broth, it’s perfect for cozy weeknight dinners.

Ingredients

  • 2 tbsp olive oil or butter
  • 1 medium yellow onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk or half-and-half
  • 3 cups cooked chicken breast or rotisserie chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/4 cup heavy cream
  • Optional: Fresh parsley, chopped
  • Optional: Biscuits or puff pastry croutons, for serving

Instructions

  1. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes.
  5. Gradually add chicken broth while stirring to avoid lumps. Stir in milk or half-and-half.
  6. Add dried thyme, salt, and pepper. Bring to a gentle simmer.
  7. Stir in cooked chicken, peas, and corn. Simmer for 10–15 minutes until thickened and heated through.
  8. Optional: Stir in heavy cream for added richness and adjust seasoning as needed.
  9. Serve hot, garnished with parsley and topped with biscuits or puff pastry croutons if desired.

Notes

  • For a thicker soup, use less broth or add more flour.
  • Swap peas and corn for other vegetables like green beans or mushrooms.
  • Great use for leftover or rotisserie chicken.
  • Soup thickens as it cools—add broth or milk to thin when reheating.

Nutrition

Find it online: https://thefamilycooking.com/chicken-pot-pie-soup-3/