CHICKEN POT PIE SOUP

Sana Umer

Chicken Pot Pie Soup is creamy, hearty, and full of classic comfort. Loaded with tender chicken, vegetables, and a rich, buttery broth—it’s the cozy flavour of pot pie in a warm, spoonable form.

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Prep Time 15

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 6 serves

Calories 390 kcal

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion diced
2 cloves garlic minced
2 medium carrots peeled and diced
2 celery stalks diced
1 medium potato peeled and diced
⅓ cup all-purpose flour
4 cups chicken broth
1 cup milk
1 cup heavy cream
2 cups cooked shredded chicken
1 cup frozen peas
½ teaspoon dried thyme
Salt and pepper to taste
Optional: chopped parsley for garnish
Optional: biscuit or puff pastry on the side

Instructions

Sauté Veggies:

In a large pot, melt butter with olive oil over medium heat. Sauté onion, garlic, carrots, celery, and potato until tender, about 8–10 minutes.

Add Flour:

Sprinkle flour over vegetables and stir to coat. Cook for 1 minute.

Add Liquids:

Slowly whisk in chicken broth, then add milk and cream. Stir until smooth and slightly thickened.

Add Chicken & Peas:

Stir in shredded chicken, peas, thyme, salt, and pepper. Simmer on low heat for 10–15 minutes, stirring occasionally, until creamy and heated through.

Serve:

Ladle into bowls, garnish with parsley, and serve with biscuits or puff pastry on the side if desired.

Notes

Make Ahead: Soup can be made 1 day ahead—flavours deepen overnight.
Thicker Texture: Add more flour or reduce broth slightly for a thicker consistency.
Shortcut: Use rotisserie chicken and frozen mixed veggies to save time.
Low-Fat Option: Substitute milk and cream with low-fat versions or evaporated milk.
Storage: Store in the fridge for up to 4 days or freeze for up to 3 months.

Keyword chicken pot pie soup, comfort food, Creamy Chicken Soup, hearty soup