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Chicken Pot Pie Soup Recipe

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Chicken Pot Pie Soup combines tender chicken, carrots, peas, and potatoes in a rich, creamy broth, topped with a buttery pie crust. Perfect for a cozy dinner. Keywords: Chicken Pot Pie Soup, creamy chicken soup, comfort food.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 2 tbsp butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 potato, diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Optional: pie crust for garnish

Instructions

  1. In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
  2. Stir in the flour and cook for 1-2 minutes, until slightly golden.
  3. Gradually whisk in chicken broth, milk, and heavy cream. Bring to a simmer.
  4. Add the potato, thyme, salt, and pepper. Simmer for 15 minutes, until the potatoes are tender.
  5. Stir in cooked chicken and frozen peas. Simmer for another 5 minutes until heated through.
  6. Serve hot, optionally topped with baked pie crust pieces for extra flavor.

Notes

  • For a lower-carb option, substitute potatoes with cauliflower.
  • Baked pie crust strips make a great garnish for added texture.
  • Soup thickens as it cools, so add more broth if reheating.

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