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Creamy Homestyle Chicken Pot Pie Soup

A close-up of a creamy bowl of Chicken Pot Pie Soup, featuring shredded chicken, carrots, and peas.
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Make a comforting bowl of soup that tastes just like classic chicken pot pie filling. This recipe is simple and cooks quickly.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups low sodium chicken broth
  • 1 cup heavy cream
  • 2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and black pepper to taste

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the thyme and rosemary. Cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.
  6. Reduce the heat to low. Stir in the heavy cream, shredded chicken, frozen peas, and frozen corn.
  7. Heat through for about 5 minutes, being careful not to boil after adding the cream.
  8. Season with salt and pepper to your preference. Serve hot.

Notes

  • Serve this soup with flaky biscuits or puff pastry squares baked separately for an authentic pot pie experience.
  • For extra flavor, use leftover roasted chicken instead of plain cooked chicken.
  • If you prefer a thicker soup, simmer uncovered for an extra 5 minutes before adding the cream.

Nutrition

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