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Chicken Pot Pie Soup

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Chicken Pot Pie Soup is a creamy, hearty one-pot dish that captures all the classic flavors of traditional chicken pot pie in a cozy, spoonable form—without the crust.

Ingredients

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, sliced or diced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk or half-and-half
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 2 medium potatoes, peeled and diced
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5–7 minutes.
  2. Add garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
  4. Slowly whisk in the chicken broth and bring to a simmer, stirring frequently to avoid lumps.
  5. Add diced potatoes and cook until tender, about 10–15 minutes.
  6. Stir in milk or half-and-half and bring back to a gentle simmer.
  7. Add the cooked chicken and peas, then season with salt and pepper to taste. Let simmer for another 5–10 minutes until heated through and the soup has thickened.
  8. Garnish with chopped parsley or thyme before serving.

Notes

  • Use rotisserie chicken for quicker prep and deeper flavor.
  • Swap potatoes for cauliflower for a low-carb option.
  • Add corn or green beans for more variety.
  • Use unsweetened almond or oat milk for a dairy-free version.
  • Stir in cream cheese for extra creaminess.

Nutrition

Find it online: https://thefamilycooking.com/chicken-pot-pie-soup-4/