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Delicious bowl of creamy Chicken Pot Pie Soup with vegetables and chicken.

Chicken Pot Pie Soup

A cozy, creamy soup that gives you the comforting flavors of chicken pot pie without the fuss of making a crust.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon butter For sautéing vegetables.
  • 1 medium onion, chopped Provides base flavor.
  • 2 medium carrots, chopped Add sweetness and texture.
  • 2 stalks celery, chopped Adds flavor and crunch.
  • 2 cups cooked chicken, shredded Rotisserie chicken works well.
  • 1 cup frozen peas For added color and sweetness.
  • 3 medium potatoes, diced For heartiness.
  • 4 cups low sodium chicken broth Base of the soup.
  • 1 cup half and half For creaminess.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper For seasoning.
  • 1 teaspoon thyme, dried Classic pot pie herb.
  • 1 tablespoon parsley, chopped For garnish.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add chopped onion, carrots, and celery. Sauté until the vegetables are tender and fragrant.
  2. Add the diced potatoes and chicken broth to the pot. Bring to a gentle simmer.
Cooking
  1. Stir in the cooked chicken and frozen peas. Add thyme, salt, and pepper.
  2. Let the soup simmer until the potatoes are tender, about 20 minutes.
  3. Lower the heat and stir in half and half. Allow the soup to heat through before serving.
  4. Taste and adjust seasoning if necessary.
Serving
  1. Serve hot, garnished with fresh parsley and an extra sprinkle of black pepper.

Notes

For a lighter version, substitute butter with olive oil and use plant-based milk. Leftovers thicken in the fridge; add extra broth when reheating.