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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe

4.8 from 13 reviews

A comforting and creamy Chicken Pot Pie Soup that captures all the flavors of a traditional pot pie in a bowl. This easy-to-make soup is loaded with tender chicken, colorful veggies, and a rich, savory broth. Topped with baked puff pastry or biscuit rounds, it’s the ultimate comfort food for chilly days.

Ingredients

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Main Soup:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 medium carrots (sliced)
  • 2 celery stalks (sliced)
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped parsley for garnish

Optional Topping:

  • Store-bought puff pastry squares or refrigerated biscuit dough, baked separately until golden

Instructions

  1. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
  2. Add the onion, carrots, and celery and sauté for 6–7 minutes until softened.

  3. Stir in the garlic and cook for 1 more minute.
  4. Sprinkle in the flour and cook for 1–2 minutes, stirring constantly.
  5. Slowly whisk in the chicken broth until smooth.
  6. Stir in the milk, heavy cream, thyme, salt, and pepper.
  7. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until thickened and the vegetables are tender.
  8. Add the shredded chicken, peas, and corn.
  9. Simmer for another 5 minutes until heated through.
  10. Adjust seasoning to taste.
  11. Serve hot, topped with baked puff pastry or biscuit rounds if desired, and garnish with chopped parsley.

Notes

  • This soup is a great way to use up rotisserie chicken.
  • For a thicker soup, mash a few potatoes or use less broth.
  • The pastry topping adds a classic pot pie feel—serve on the side or on top.

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