Go Back
Close-up of creamy and comforting Chicken Pot Pie Soup, perfect as a featured image.

Best Chicken Pot Pie Soup

This Chicken Pot Pie Soup delivers the comforting flavors of classic pot pie in a quick and easy one-pot meal. Packed with tender chicken, savory vegetables, and a creamy broth, it's a customizable and satisfying soup perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs cooked chicken, shredded or cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup diced potatoes optional
  • 6 cups chicken broth low sodium
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped optional
  • Crumbled crackers or puff pastry croutons optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Ladle
  • wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
  2. Sprinkle the flour over the sautéed veggies and stir well to combine. Cook for 1-2 minutes, stirring constantly.
  3. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Scrape the bottom of the pot to loosen any browned bits.
  4. Add the frozen peas, corn, and diced potatoes (if using). Stir in the dried thyme, dried rosemary, and garlic powder. Season with salt and pepper to taste.
  5. Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the potatoes are tender (if using) and the flavors have melded.
  6. Add the cooked chicken to the soup and stir to combine. Pour in the heavy cream and milk, and stir gently.
  7. Heat through, but do not boil. Taste and adjust the seasoning as needed.
  8. Ladle the Chicken Pot Pie Soup into bowls and garnish with fresh parsley and crumbled crackers or puff pastry croutons, if desired. Serve hot.

Notes

Use high-quality chicken broth for the best flavor. Don't overcook the chicken. Customize your veggies with your favorites. To make gluten-free, use gluten-free flour or cornstarch to thicken. Add a splash of dry sherry for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months.