This creamy Chicken Pot Pie Soup is packed with tender chicken, hearty vegetables, and a velvety broth. A cozy one-pot meal perfect for family dinners, it brings all the flavors of classic chicken pot pie—without the crust.
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
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute. Sprinkle flour over vegetables and stir well, cooking for 1 more minute.
- Slowly whisk in chicken broth, ensuring no lumps form.
- Add diced potatoes and thyme. Simmer until potatoes are tender, about 15 minutes.
- Stir in shredded chicken, peas, and corn. Cook for another 5 minutes until heated through.
- Add heavy cream and stir gently. Simmer on low for 2–3 minutes.
- Season with salt and pepper. Garnish with parsley and serve warm.
Notes
For extra richness, add a splash of white wine before the broth.
To thicken more, whisk 1 tablespoon cornstarch with water and stir into soup.
Leftovers taste even better the next day!