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Hearty Chicken Pot Pie Soup Recipe

Hearty Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup brings all the cozy flavors of your favorite comfort food—without the fuss of baking! Creamy, hearty, and loaded with tender chicken and veggies, it’s the perfect one-pot meal for chilly nights or busy weeknights when you need something warm and satisfying.
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Course Soup
Cuisine American

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 3 cups cooked shredded chicken rotisserie works great
  • 4 cups chicken broth
  • 2 cups milk or half-and-half
  • 1 cup heavy cream for extra richness
  • 1 ½ cups frozen peas
  • 2 medium potatoes peeled and diced
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt adjust to taste
  • 2 tablespoons all-purpose flour for thickening
  • 1 cup shredded cheddar cheese optional, for a Cheesy Chicken Soup twist

Instructions
 

  • Sauté Aromatics:
  • In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook until fragrant and softened, about 5–7 minutes.
  • Add Base Ingredients:
  • Stir in flour and cook for 1 minute to remove the raw taste. Gradually pour in chicken broth while stirring to avoid lumps.
  • Simmer with Chicken & Veggies:
  • Add shredded chicken, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are tender.
  • Add Creaminess:
  • Stir in milk and heavy cream. Let the soup thicken slightly for about 5 minutes, stirring often.
  • Finish the Flavor:
  • Add frozen peas and cheese (if using). Stir until the cheese melts and the soup becomes creamy and rich. Taste and adjust seasoning.
Keyword Hearty Chicken Pot Pie Soup Recipe
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