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 cozy flavors of a classic chicken pot pie—without the crust. With tender chicken, hearty vegetables, and a rich broth, it’s an easy and satisfying dinner that’s perfect for any night of the week.

Ingredients

  • 2 cups cooked chicken breast or rotisserie chicken, shredded or cubed
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons all-purpose flour (for thickening)
  • Salt and pepper, to taste
  • ½ teaspoon dried thyme
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. In a large pot, melt butter over medium heat. Sauté onion, carrots, and celery until softened (5–6 minutes).
  2. Stir in garlic and cook for 30 seconds. Sprinkle in flour and stir for 1 minute to cook off the raw taste.
  3. Gradually whisk in chicken broth, keeping the mixture smooth.
  4. Add potatoes and thyme. Bring to a simmer and cook until potatoes are tender (10–15 minutes).
  5. Stir in cooked chicken and peas. Let them heat through for 3–5 minutes.
  6. Pour in cream and stir. Simmer gently until soup thickens and is creamy. Season with salt and pepper to taste.
  7. Garnish with parsley before serving.

Notes

  • Swap potatoes with cauliflower for a low-carb option.
  • Add corn, green beans, or other favorite veggies.
  • Use rotisserie chicken for quick prep.
  • Make dairy-free with coconut milk or plant-based cream.
  • Add hot sauce or paprika for a subtle kick.

Nutrition

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