Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup captures all the cozy flavors of a classic pot pie in a warm, creamy bowl. It’s an easy, comforting dish perfect for chilly days or whenever you crave a hearty meal.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 medium potatoes, peeled and diced
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen peas
• 1 cup corn kernels
• 1 cup heavy cream or half-and-half for lighter
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot, melt butter over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes.
2. Step 2: Stir in garlic and cook for 1 minute. Sprinkle flour over the vegetables and stir well, cooking for another minute.
3. Step 3: Slowly whisk in chicken broth, ensuring no lumps form.
4. Step 4: Add diced potatoes and thyme. Simmer until the potatoes are tender, about 15 minutes.
5. Step 5: Stir in shredded chicken, peas, and corn. Cook for another 5 minutes until heated through.
6. Step 6: Add heavy cream and stir gently. Simmer on low for 2–3 minutes.
7. Step 7: Season with salt and pepper. Garnish with parsley and serve warm.

Tips & Variations

• For extra richness, add a splash of white wine before the broth.
• To thicken more, whisk 1 tablespoon cornstarch with water and stir into the soup.
• Leftovers taste even better the next day, allowing flavors to deepen.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen peas and corn?

Yes, fresh peas and corn work beautifully. Just blanch the peas and cook the corn kernels beforehand to match the soup’s cooking time.

Can I make this soup in advance?

Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat thoroughly before serving.

Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

This comforting Chicken Pot Pie Soup combines the hearty flavors of classic chicken pot pie in a warm, creamy, and easy-to-make soup. Featuring tender shredded chicken, carrots, celery, potatoes, peas, and corn in a savory broth thickened with flour and enriched with cream, it’s a perfect meal for chilly days or anytime you crave a cozy bowl of soup.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Protein and Vegetables

• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen peas
• 1 cup corn kernels

Finishing Ingredients

• 1 cup heavy cream or half-and-half for a lighter option
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Vegetables: In a large pot, melt butter over medium heat. Add diced onion, sliced carrots, and diced celery. Cook until the vegetables have softened, about 5 minutes, stirring occasionally to prevent sticking.
2. Add Garlic and Flour: Stir in the minced garlic and let it cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir well. Cook for another 1 minute to form a roux, which will help thicken the soup.
3. Add Chicken Broth: Slowly whisk in the chicken broth, ensuring no lumps form from the flour. This will create a smooth base for the soup.
4. Simmer Potatoes and Season: Add the diced potatoes and dried thyme to the pot. Bring the soup to a simmer and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
5. Add Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and corn kernels. Cook for an additional 5 minutes to heat everything through evenly.
6. Incorporate Cream: Pour in the heavy cream or half-and-half and stir gently to combine. Let the soup simmer on low heat for 2 to 3 minutes, allowing it to thicken slightly and become creamy.
7. Season and Serve: Taste the soup and season with salt and black pepper as desired. Garnish with freshly chopped parsley before serving warm for a comforting meal.

Notes

• For extra richness, add a splash of white wine before adding the chicken broth for depth of flavor.
• To thicken the soup more, whisk 1 tablespoon of cornstarch with a little cold water and stir it into the soup during simmering.
• Leftovers taste even better the next day as the flavors meld together beautifully.

Keywords: Chicken Pot Pie Soup, chicken vegetable soup, comfort food soup, creamy chicken soup, hearty soup recipe