Go Back
Creamy Easy Chicken Pot Pie Soup served in a bowl, showcasing vegetables and chicken.

Easy Chicken Pot Pie Soup

A creamy, comforting soup that embodies the cozy flavors of chicken pot pie without the fuss of a crust. Perfect for a quick one-pot dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tablespoon Butter For sautéing
  • 1 tablespoon Olive oil For sautéing
  • 1 cup Diced onion
  • 1 cup Diced carrots
  • 1 cup Diced celery
  • 3 cloves Garlic Minced
  • 2 cups Diced potatoes Optional, diced small for quicker cooking
Chicken and Broth
  • 4 cups Chicken broth Use low sodium if possible
  • 3 cups Cooked shredded chicken Rotisserie or leftover chicken works great
Dairy
  • 2 cups Milk A mix of milk and cream for creaminess
  • 1 cup Cream Optional, for extra creaminess
Seasonings
  • 1 teaspoon Dried thyme
  • 1 teaspoon Black pepper
  • 1 teaspoon Salt Adjust to taste
  • 1 cup Frozen peas Add at the end

Method
 

Preparation
  1. Start with a big pot or Dutch oven. Add butter and olive oil. Toss in diced onion, carrots, and celery. Cook for 6 to 8 minutes until the onion is soft.
  2. Add minced garlic and cook for 30 seconds. Sprinkle flour over the veggies, stir, and let cook for 1 minute to eliminate raw flour taste.
  3. Slowly pour in chicken broth while stirring. It may look cloudy at first but will smooth out. If using, add diced potatoes and simmer until they are tender, about 10 to 12 minutes.
  4. Stir in the shredded chicken, then pour in milk and a splash of cream. Add thyme, black pepper, and a pinch of salt. Keep it at a gentle simmer for about 5 minutes.
  5. Add frozen peas, taste and adjust seasoning as necessary. For a thicker soup, simmer longer or add a cornstarch slurry.
  6. Serve hot with biscuits on top or on the side, brushing them with a bit of butter.

Notes

This soup is great for leftovers and can be stored in an airtight container. It keeps well in the fridge for 3 to 4 days. The texture might change after freezing due to the dairy content, but it reheats well. For variations, feel free to swap in different vegetables or adjust the creamy elements to suit your preference.