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Chicken Pot Pie Soup

A comforting one-pot dish that captures the essence of classic pot pie in a creamy soup form, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 lb cooked chicken, shredded You can use leftover rotisserie chicken or turkey.
  • 4 cups chicken broth Can substitute with vegetable broth for a lighter option.
  • 2 cups potatoes, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream Adjust according to taste.
  • 2 tbsp flour For a gluten-free option, swap with cornstarch.
  • 2 tbsp butter For sautéing.
  • 1 tsp thyme Can add rosemary or parsley for variation.
  • to taste Salt and pepper

Method
 

Cooking
  1. In a large pot, melt the butter over medium heat.
  2. Add onions, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Sprinkle flour over the veggies and stir to combine.
  4. Gradually add the chicken broth, stirring until the mixture thickens.
  5. Toss in the potatoes, thyme, salt, and pepper. Simmer until the potatoes are tender.
  6. Stir in the shredded chicken, peas, and heavy cream. Cook for a few more minutes until heated through.
  7. Serve hot and enjoy!

Notes

Pair with crusty bread rolls or a bright salad. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months, leaving space for expansion.