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Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup – The Ultimate Comfort Bowl

  • Author: Lyndy
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

Creamy Chicken Pot Pie Soup captures all the flavors of a classic chicken pot pie—tender chicken, hearty vegetables, and rich creamy broth—transformed into a cozy, spoonable bowl of comfort. It’s easy to make, family-friendly, and perfect for fall and winter nights when you need something warm and satisfying.

Ingredients

Scale
  • 2 tablespoons butter or olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 pound cooked chicken breast, shredded or diced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk or half-and-half
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1 tablespoon chopped parsley, for garnish
  • Optional: splash of cream or serve with puff pastry for garnish

Instructions

  1. Sauté Vegetables: In a large soup pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened and fragrant.
  2. Add Potatoes and Seasonings: Stir in diced potatoes, thyme, salt, pepper, and paprika. Mix well to coat the vegetables.
  3. Create the Base: Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes, then gradually whisk in chicken broth to create a smooth base.
  4. Simmer: Bring to a boil, then reduce heat to low. Simmer 15–20 minutes until potatoes are tender.
  5. Add Chicken and Peas: Stir in shredded chicken and frozen peas. Pour in milk or half-and-half, then simmer for 10 more minutes until thick and creamy.
  6. Serve: Adjust seasoning to taste. Garnish with parsley and serve warm with biscuits or puff pastry for the ultimate comfort meal.

Notes

  • Use rotisserie chicken for a flavorful shortcut.
  • For extra richness, add a splash of cream or dollop of sour cream at the end.
  • Dairy-free option: Use almond, oat, or coconut milk.
  • Storage: Refrigerate up to 4 days or freeze for 3 months. Reheat gently with a splash of milk or broth.
  • Serving tip: Top with puff pastry or serve alongside Cheddar Bay Biscuits for a pot pie feel.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soups, Comfort Food, Fall Recipes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 360
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 95mg

Keywords: Chicken Pot Pie Soup, Creamy Chicken Soup, Comfort Food Recipes, Chicken Soup with Vegetables, Easy Dinner Ideas, Cozy Soup Recipes, One Pot Chicken Soup, Lyndy’s Kitchen, Fall Comfort Food, Creamy Soup Recipe

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