Easy Chicken Pot Pie Soup
A comforting and creamy chicken pot pie soup that captures all the flavors of a traditional pot pie in a quick and easy soup form. Made with tender chicken, vegetables, and a rich broth, this one-pot meal is perfect for busy weeknights.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary, crushed
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or half-and-half
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 0.5 cup heavy cream optional, for extra richness
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
- Add garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
- Stir in milk (or half-and-half) and bring back to a gentle simmer. Cook for 5–7 minutes until slightly thickened.
- Add cooked chicken, frozen peas, and frozen corn. Simmer for 10 minutes, stirring occasionally, until heated through and vegetables are tender.
- If using, stir in heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove, adding a splash of broth or milk if needed to restore creaminess.