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Chicken Pot Pie Soup

This comforting Chicken Pot Pie Soup combines all the classic flavors of the beloved pot pie into a creamy, hearty soup. It’s filled with tender chicken, mixed vegetables, and a rich broth, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 ladle
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 wooden spoon

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 ribs celery, diced
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 sheet pre-made pie crust, cut into small pieces optional for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
  • In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-6 minutes until the vegetables are softened.
  • Stir in the flour and cook for another minute to form a paste, ensuring the flour is well combined with the vegetables.
  • Gradually pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.
  • Add the heavy cream, thyme, rosemary, salt, and pepper. Stir until well combined.
  • Return the cooked chicken to the pot and add the frozen peas. Simmer for an additional 10-15 minutes, stirring occasionally, until the soup thickens slightly.
  • If using, bake the pie crust pieces in a separate oven according to package instructions until golden brown. Once done, you can break them into small pieces for topping.
  • Taste and adjust seasonings if needed. Serve hot, garnished with the pie crust pieces if desired.

Notes

You can replace the chicken breasts with rotisserie chicken for quicker preparation.
Feel free to customize the vegetables based on what you have on hand.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated on the stove.