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Chicken Pot Pie Soup

Chicken Pot Pie Soup

This creamy Chicken Pot Pie Soup brings all the cozy, nostalgic flavors of a classic pot pie — without the crust. With tender chicken, hearty vegetables, and a rich, velvety broth, it’s the perfect comforting soup for busy weeknights or rainy weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups shredded cooked chicken (rotisserie recommended)
  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 2 celery ribs, chopped
  • 2 cloves garlic, minced
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 5 cups chicken broth (low sodium preferred)
  • 2 medium potatoes, diced (Yukon gold preferred)
  • 1 cup frozen peas
  • 1 cup corn kernels (fresh or frozen)
  • 1 1/2 cups heavy cream
  • 1 tsp fresh thyme leaves
  • to taste salt and pepper

Equipment

  • large soup pot
  • cutting board
  • knife
  • measuring cups and spoons
  • wooden spoon or spatula
  • whisk

Method
 

  1. Melt butter in a large soup pot over medium heat. Add diced onion, carrots, celery, and garlic. Cook until fragrant and softened, about 5–7 minutes.
  2. Stir in flour to create a roux. Cook for 1–2 minutes to remove raw flour taste.
  3. Gradually whisk in chicken broth, stirring constantly until smooth.
  4. Add diced potatoes and cook until tender, about 10–12 minutes.
  5. Add shredded chicken, peas, corn, and cream. Simmer on low until thick and heated through, about 10 minutes.
  6. Season with thyme, salt, and pepper to taste. Stir well and serve hot with biscuits or bread.

Nutrition

Calories: 430kcalCarbohydrates: 28gProtein: 30gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 620mgPotassium: 680mgFiber: 4gSugar: 6gVitamin A: 5800IUVitamin C: 14mgCalcium: 80mgIron: 2mg

Notes

For a lighter version, swap heavy cream with milk or half-and-half. Make it gluten-free by using cornstarch instead of flour. Use rotisserie chicken and frozen veggies to save time. Let the soup sit for a few minutes before serving for the flavors to meld. Excellent for meal prep and freezer-friendly (freeze without cream).

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