Creamy Chicken Pot Pie Soup
This creamy chicken pot pie soup delivers all the classic comfort of pot pie in a warm, crust-free bowl—tender chicken, hearty veggies, and a rich, velvety broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner, Soup, Comfort Food
- Method: Stovetop, One-Pot
- Cuisine: American
Ingredients
2 tablespoons butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, diced
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 medium potatoes, peeled and diced
2 cups cooked shredded chicken (rotisserie works great)
1 cup frozen peas
1 cup corn kernels
1 cup heavy cream (or half-and-half for lighter)
1 teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Sauté the Vegetables:
In a large pot, melt butter over medium heat. Add onion, carrots, and celery, cooking for about 5 minutes until softened.
Add Garlic and Flour:
Stir in garlic and cook for 1 minute. Sprinkle in flour and stir constantly for 1 more minute to form a roux.
Add Broth:
Slowly whisk in chicken broth, ensuring no lumps remain.
Add Potatoes and Seasoning:
Stir in potatoes and thyme. Simmer until potatoes are tender, about 15 minutes.
Add Chicken and Veggies:
Stir in shredded chicken, peas, and corn. Cook for another 5 minutes, until heated through.
Add Cream:
Pour in heavy cream (or half-and-half) and stir gently. Simmer on low for 2–3 minutes until creamy and thickened.
Finish & Serve:
Season with salt and black pepper to taste. Garnish with fresh parsley and serve warm.
Notes
For extra richness, add a splash of white wine before adding the broth.
To thicken, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir into soup.
Leftovers taste even better the next day!
Great served with biscuits or crusty bread for dipping.
Find it online: https://allrecipesmade.com/creamy-chicken-pot-pie-soup/
