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Chicken Pot Pie Soup Recipe

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This Chicken Pot Pie Soup is a creamy, comforting meal packed with tender chicken, hearty vegetables, and a rich, flavorful broth. Ideal for a cozy night in, this soup brings the classic taste of chicken pot pie to a warm, comforting bowl. Featuring simple ingredients like chicken, carrots, potatoes, and thyme, this recipe is easy to prepare and sure to become a family favorite.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 4 tablespoons unsalted butter
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 2 cups frozen peas
  • 2 cups diced potatoes
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups milk or heavy cream
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh chopped parsley, for garnish

Instructions

  1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables, stirring to combine. Cook for 2 minutes to eliminate the raw flour taste.
  4. Gradually whisk in chicken broth, ensuring no lumps remain. Add potatoes, thyme, bay leaf, and season with salt and pepper. Bring to a boil.
  5. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  6. Stir in shredded chicken, peas, and milk or cream. Simmer for an additional 5 minutes until heated through.
  7. Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.

Notes

  • For a thicker soup, use heavy cream instead of milk.
  • Leftover rotisserie chicken works perfectly in this recipe.
  • Add a crusty bread or puff pastry on the side for an authentic pot pie experience.

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