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Chicken Pot Pie Soup

A close-up of a bowl of creamy chicken pot pie soup, filled with shredded chicken, peas, and carrots.
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Enjoy the comforting flavors of chicken pot pie in a creamy, one-pot soup perfect for weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 1/2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup half-and-half or heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup butter, melted
  • Optional: Biscuits for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more until fragrant.
  4. Pour in chicken broth and bring to a simmer.
  5. Add cooked chicken, frozen peas, and frozen corn. Simmer for 5 minutes.
  6. In a small bowl, whisk together melted butter and flour until smooth.
  7. Gradually whisk the flour mixture into the simmering soup until thickened.
  8. Stir in half-and-half or heavy cream. Heat through but do not boil.
  9. Serve hot, with biscuits if desired.

Notes

  • For a thicker soup, increase the amount of flour and butter mixture.
  • You can substitute other vegetables like green beans or potatoes.
  • Leftover rotisserie chicken works well in this recipe.
  • This soup is a great option for meal planning.

Nutrition

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