Description
Creamy, nostalgic, and weeknight-friendly, this Chicken Pot Pie Soup transforms the comforting classic into a spoonable delight. With tender chicken, hearty vegetables, and a rich, savory base—it’s comfort in under an hour.
Ingredients
3 cups cooked shredded chicken (rotisserie works great)
2 tbsp butter
1 tbsp olive oil (optional)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2–3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup milk
1/2 cup heavy cream (or half & half)
1 cup frozen peas
Thyme, parsley, salt, and pepper to taste
Instructions
1. In a large pot, melt butter and olive oil. Sauté carrots, celery, and onions for 5–7 minutes until soft.
2. Add minced garlic and thyme; cook for 1–2 more minutes.
3. Stir in flour and whisk constantly until smooth paste forms.
4. Slowly add chicken broth while whisking to avoid lumps.
5. Pour in milk and cream, stir, and bring to a gentle simmer.
6. Reduce heat after thickening; cook about 10 minutes.
7. Add cooked chicken, peas, salt, and pepper. Simmer for another 10 minutes.
8. Stir in fresh parsley, adjust seasoning, and serve hot with biscuits or puff pastry.
Notes
For a lighter version, sub cream with Greek yogurt or cauliflower purée.
Add wild rice or barley for extra fiber.
Customize with rosemary, mushrooms, or spinach.
Freeze leftovers for a quick reheat meal.
Avoid over-thickening or rapid boiling to keep the base creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: chicken pot pie soup, comfort food, easy chicken soup, creamy soup