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Chicken Pot Pie Soup

This Chicken Pot Pie Soup is the ultimate comfort food that’s creamy, flavorful, and packed with all the cozy goodness of a traditional chicken pot pie. Try it today and enjoy a bowl of warmth and nostalgia!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup heavy cream
  • 2 cups cooked chicken shredded (rotisserie works great!)
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon poultry seasoning
  • 1 cup diced potatoes optional
  • 1/2 cup corn optional
  • Biscuit crackers or puff pastry for serving optional

Instructions
 

  • Sauté the vegetables – In a large pot, melt butter and olive oil over medium heat. Add diced onions, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
  • Make the roux – Sprinkle the flour over the vegetables and stir continuously for about 1 minute to cook out the raw flour taste.
  • Add broth and milk – Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and heavy cream, stirring well.
  • Simmer and season – Add the shredded chicken, peas, salt, pepper, thyme, parsley, poultry seasoning, and optional potatoes and corn. Let the soup simmer for about 20 minutes, stirring occasionally, until the flavors meld together and the soup thickens.
  • Serve and enjoy – Ladle the hot soup into bowls and serve with biscuits or puff pastry crackers on the side for the full chicken pot pie experience.

Notes

Tips for the Best Chicken Pot Pie Soup
  • Use rotisserie chicken for a quicker prep time and deeper flavor.
  • Make it gluten-free by using cornstarch instead of flour for thickening.
  • For extra richness, add a splash of heavy cream at the end of cooking.
  • Customize the veggies – Feel free to add mushrooms, green beans, or any other favorites!
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little milk or broth if needed.