Description

This Chicken Pot Pie Soup is a creamy, hearty comfort food loaded with tender chicken, vegetables, and a rich savory broth. Inspired by classic chicken pot pie, this easy one-pot soup recipe delivers all the flavor without the crust—perfect for cozy dinners and meal prep.

Ingredients

2 cups cooked chicken breast or thighs, shredded
2 tbsp butter
1 tbsp olive oil
1 small onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup milk or heavy cream
2 medium potatoes, diced
1 cup frozen peas
1/2 cup corn
1/2 tsp dried thyme
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Heat butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
Gradually whisk in chicken broth, followed by milk or cream, stirring to avoid lumps. Bring to a gentle simmer.
Add diced potatoes and cook for 10–15 minutes until tender.
Stir in shredded chicken, peas, corn, thyme, salt, and pepper. Simmer for 5–10 minutes until heated through and slightly thickened.
Taste and adjust seasoning as needed.
Garnish with fresh parsley and serve warm

Notes

Use rotisserie chicken for a quick shortcut.Add mushrooms or green beans for extra vegetables.If soup becomes too thick, add a splash of broth or milk when reheating.