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Chicken Pot Pie Soup Recipe

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A creamy, comforting soup inspired by classic chicken pot pie, filled with tender chicken, hearty vegetables, and a velvety broth. Perfect for cozy dinners without the fuss of a crust.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 cups cooked shredded chicken (rotisserie works great)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup peas (frozen or fresh)
  • 1 cup corn (optional)
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk or half-and-half
  • 1/2 cup heavy cream (optional, for extra richness)
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1 bay leaf (optional)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 2 tbsp fresh parsley, chopped (for garnish)
  • Biscuits or puff pastry (optional, for serving)

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Sauté onions, carrots, and celery for 5–7 minutes until softened.
  3. Add garlic and thyme; cook for 1 minute until fragrant.
  4. Stir in flour and cook for 2 minutes, stirring constantly to form a roux.
  5. Slowly whisk in chicken broth, then add milk and bay leaf if using.
  6. Simmer 10–15 minutes until vegetables are tender and broth thickens slightly.
  7. Stir in cooked chicken, peas, and corn; simmer another 5 minutes.
  8. Add heavy cream if desired, stir until heated through.
  9. Remove bay leaf, season with salt and pepper to taste.
  10. Garnish with parsley and serve hot with biscuits or puff pastry.

Notes

  • Swap chicken with turkey for a holiday version.
  • For a low-carb option, skip flour and thicken with cream cheese.
  • Add diced potatoes or mushrooms for extra heartiness.
  • Make vegetarian by using white beans and vegetable broth.
  • Refrigerate leftovers up to 4 days; add broth or milk when reheating if soup thickens.
  • Not recommended for freezing if dairy is used.

Nutrition

Find it online: https://allcookedup.com/chicken-pot-pie-soup-recipe/