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Chicken Pot Pie Soup

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Chicken pot pie soup is a comforting, creamy dish that captures the hearty flavors of chicken pot pie without the crust. Tender chicken, vegetables, and a rich, velvety broth make it a perfect meal for chilly evenings.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 20-30 minutes
  • Total Time: 30-40 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • Salt and pepper to taste
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 ½ cups heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 tablespoons flour (for thickening)
  • 2 tablespoons butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and season with salt and pepper. Cook for 6-8 minutes until the chicken is cooked through and lightly browned. Remove the chicken and set aside.
  2. In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is soft and translucent.
  3. Add diced potatoes, carrots, and frozen peas to the pot. Stir to combine.
  4. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a light roux.
  5. Add chicken broth and bring to a simmer. Cook for 10 minutes until the potatoes and carrots are tender.
  6. Stir in heavy cream, thyme, and rosemary. Simmer for another 5-7 minutes until the soup thickens to a creamy consistency.
  7. Return the cooked chicken to the pot and stir to combine. Simmer for a few more minutes until heated through.
  8. Stir in butter and adjust seasoning with salt and pepper.
  9. Garnish with chopped parsley and serve hot.

Notes

  • For a lighter version, use half-and-half or whole milk instead of heavy cream.
  • To save time, you can use rotisserie chicken or frozen vegetables.
  • If you miss the crust, serve with puff pastry or pie crust on the side or broken into pieces on top.
  • This soup can be made a day ahead for even better flavor.

Nutrition

Find it online: https://elladishes.com/chicken-pot-pie-soup/