Description

This Chicken Pot Pie Soup Recipe brings the comfort of the classic dish into a cozy, creamy soup—perfect for chilly fall evenings. Loaded with tender chicken, hearty vegetables, and nostalgic flavor, it’s a reader favorite you’ll crave all season long.

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/3 cup flour
4 cups chicken broth
1 cup milk
1 cup heavy cream
2 cups cooked chicken, shredded or diced
1 cup frozen peas
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
Optional: biscuit or puff pastry pieces for topping

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Instructions

In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–6 minutes until the vegetables soften.
Stir in minced garlic and cook for another 30 seconds. Sprinkle flour over the veggies, stirring constantly to coat. Cook for 1–2 minutes.
Gradually whisk in chicken broth until smooth. Bring to a gentle boil and let simmer for 5 minutes until it thickens.
Lower heat to medium-low. Stir in milk and heavy cream. Add shredded chicken, peas, thyme, salt, and pepper. Simmer for 10 more minutes.
Ladle into bowls and top with biscuit chunks or puff pastry if desired.

Notes

Use rotisserie or leftover roasted chicken to save time. For extra depth, add a bay leaf during simmering and remove before serving. Reheat gently on the stove to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American