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Chicken Pot Pie Soup Recipe

A rich, creamy soup form. No rolling out pie dough, no fancy steps, just straight-up deliciousness in a bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Calories 350 kcal

Ingredients
  

Ingredients You Will Need

For the Soup:

  • 2 tablespoons butter or olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1/3 cup all-purpose flour for thickening
  • 4 cups chicken broth low sodium preferred
  • 2 cups cooked chicken shredded (rotisserie chicken works great)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley

For Creaminess:

  • 1 cup milk or half-and-half for extra richness
  • 1/2 cup heavy cream optional but makes it extra creamy

Optional Toppings:

  • Biscuits or pie crust pieces for that classic pot pie touch
  • Fresh parsley for garnish

Key Substitutions:

  • Make it dairy-free: Swap butter for olive oil and use coconut milk instead of dairy.
  • Gluten-free option: Use cornstarch instead of flour to thicken.
  • Vegetarian twist: Skip the chicken and use mushrooms or potatoes for a hearty swap.

Instructions
 

Step-by-Step Cooking Instructions

  • Melt the Butter: In a large pot, melt your butter over medium heat. Watch it bubble up—it's a fun start!
  • Sauté Onions & Garlic: Toss in the diced onion and minced garlic. Stir until they turn soft and a bit golden. It's like they're warming up for a big hug.
  • Add Carrots & Celery: Mix in the diced carrots and celery. Cook for 3-4 minutes until they begin to soften. No need to rush—good things take time.
  • Make the Roux: Sprinkle in the flour evenly over the veggies. Stir well so everything gets a light dusting, and let it cook for about 1 minute. This step gives your soup that lovely, thick texture.
  • Pour in Chicken Broth: Slowly add the chicken broth while stirring constantly to keep things smooth. Bring the mixture to a gentle simmer. You'll see the magic start to happen!
  • Stir in Chicken & Veggies: Add the shredded chicken, frozen peas, frozen corn, salt, pepper, thyme, and parsley. Give it all a good stir—it's a party in there!
  • Let it Simmer: Allow the soup to simmer for about 10 minutes. This is the perfect time to set the table or even do a little happy dance.
  • Add the Cream: Pour in the milk and heavy cream. Stir well and let the soup heat through for another 2 minutes. Now it's getting extra creamy!
  • Taste and Adjust: Give it a taste. Need a bit more salt or pepper? Adjust as you like.
  • Serve and Enjoy: Ladle your soup into bowls. Top with biscuits or pie crust pieces if you're feeling extra. Sit back, relax, and enjoy your bowl of cozy comfort!