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Bowl of creamy Chicken Pot Pie Soup filled with veggies and chicken.

Chicken Pot Pie Soup

A comforting and creamy chicken pot pie soup filled with tender chicken, hearty vegetables, and rich flavors, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup carrots, diced Fresh or frozen work well.
  • 1 cup celery, diced
  • 1 cup potatoes, diced Any variety works.
  • 1 cup frozen peas
  • 1 cup onion, diced
  • 4 cups chicken broth Can substitute with vegetable broth.
  • 1 cup heavy cream Can replace with coconut milk for a lighter version.
  • 2 tablespoons flour Helps thicken the soup.
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil For sautéing.
  • Fresh parsley for garnish Add as desired.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onions, carrots, and celery; sauté until softened.
  3. Toss in the potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
  4. Stir in the shredded chicken and frozen peas.
  5. In a small bowl, whisk the flour with the cream until smooth. Gradually add this mixture to the soup, stirring constantly until it thickens.
  6. Serve hot, garnished with fresh parsley.

Notes

For an extra kick, consider adding a pinch of red pepper flakes. Adjust the thickness by varying the amount of cream or flour used. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.