Chicken pot pie soup is the ultimate comfort food in a bowl! It takes all the delicious elements of a traditional chicken pot pie—tender chicken, savory vegetables, and a creamy, flavorful broth—and turns them into a hearty, soul-warming soup. It’s a great dish to enjoy on chilly days or when you need a satisfying meal that’s easy to prepare. This version is rich and creamy, just like the classic pot pie, but in soup form!
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (or thighs), cooked and shredded
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup frozen peas
- 1 cup frozen corn (optional)
- 2 tbsp flour (for thickening)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 cup heavy cream (optional, for extra richness)
- 1/4 cup chopped fresh parsley (for garnish)
- Optional: Puff pastry or pie crust for topping (if you want a “crusty” touch)
Equipment
- Large pot or Dutch oven
- Ladle
- Knife and cutting board
- Whisk
- Wooden spoon
Instructions
- Cook the chicken:
If the chicken is not already cooked, season the chicken breasts or thighs with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium heat and cook the chicken for 5-7 minutes per side, until golden brown and fully cooked. Remove from the pot and set aside to shred. - Sauté the vegetables:
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the garlic and cook for another 1-2 minutes, until fragrant. - Make the base of the soup:
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the chicken broth while whisking to prevent lumps. Stir in the dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, until it begins to thicken. - Add the milk and peas:
Slowly stir in the milk (or half-and-half) and bring the soup back to a simmer. Add the frozen peas (and corn, if using) and continue to simmer for another 5 minutes. - Add the shredded chicken:
Stir in the shredded cooked chicken and cook for an additional 2-3 minutes, until heated through. For a creamier soup, you can add the heavy cream at this point. Adjust the seasoning with salt and pepper if necessary. - Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley. If desired, you can top the soup with small pieces of puff pastry or pie crust for a fun “crusty” touch.
Tips
- Make it ahead: This soup can be made in advance and stored in the refrigerator for 3-4 days. It also freezes well for up to 3 months.
- Leftover chicken: Use leftover rotisserie chicken or any cooked chicken to save time.
- Add potatoes: For a heartier soup, add 1-2 medium potatoes (diced) along with the carrots and celery.
- Thickening the soup: If you prefer a thicker soup, add a little more flour or let it simmer longer to reduce the liquid.
Chicken pot pie soup is a comforting, hearty dish that brings all the flavors of the beloved pot pie into a soup form. Packed with tender chicken, vegetables, and a rich, creamy broth, it’s perfect for cozy dinners or family meals. Serve with a side of crusty bread or a small piece of pie crust for that extra touch of indulgence!
Chicken Pot Pie Soup Recipe
This creamy chicken pot pie soup is the comforting dish you’ve been craving. Loaded with chicken, vegetables, and a rich, savory broth, it’s a heartwarming twist on the classic pot pie!
Equipment
- Large pot or Dutch oven
- Ladle
- Knife and cutting board
- Whisk
- Wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts (or thighs), cooked and shredded
- 1 medium onion chopped
- 2 celery stalks chopped
- 2 medium carrots chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup frozen peas
- 1 cup frozen corn optional
- 2 tbsp flour for thickening
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 cup heavy cream optional, for extra richness
- 1/4 cup chopped fresh parsley for garnish
- Optional: Puff pastry or pie crust for topping if you want a "crusty" touch
Instructions
- Cook the chicken:
- If the chicken is not already cooked, season the chicken breasts or thighs with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium heat and cook the chicken for 5-7 minutes per side, until golden brown and fully cooked. Remove from the pot and set aside to shred.
- Sauté the vegetables:
- In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the garlic and cook for another 1-2 minutes, until fragrant.
- Make the base of the soup:
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the chicken broth while whisking to prevent lumps. Stir in the dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, until it begins to thicken.
- Add the milk and peas:
- Slowly stir in the milk (or half-and-half) and bring the soup back to a simmer. Add the frozen peas (and corn, if using) and continue to simmer for another 5 minutes.
- Add the shredded chicken:
- Stir in the shredded cooked chicken and cook for an additional 2-3 minutes, until heated through. For a creamier soup, you can add the heavy cream at this point. Adjust the seasoning with salt and pepper if necessary.
- Serve:
- Ladle the soup into bowls and garnish with chopped fresh parsley. If desired, you can top the soup with small pieces of puff pastry or pie crust for a fun "crusty" touch.
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