Description
This Chicken Pot Pie Soup Recipe turns classic pot pie into a cozy, creamy, one-pot soup loaded with tender chicken, carrots, peas, potatoes, and corn. Serve with biscuits or puff pastry for that true pot pie feeling.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/2 cups whole milk (or half-and-half)
- 1 cup heavy cream
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup diced potatoes (Yukon Gold or russet)
- 1 cup frozen peas
- 1 cup corn (fresh, frozen, or canned and drained)
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional)
- Biscuits or puff pastry, for serving
Instructions
1. Melt butter with olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened.
2. Stir in garlic and cook 30 seconds. Sprinkle flour over vegetables and cook 1–2 minutes, stirring constantly.
3. Slowly whisk in chicken broth until smooth, then add milk and heavy cream. Bring to a gentle simmer.
4. Add shredded chicken, diced potatoes, peas, corn, thyme, parsley, salt, and pepper. Stir well.
5. Simmer 20–25 minutes, stirring occasionally, until potatoes and carrots are tender and soup is creamy and thick.
6. Stir in lemon juice if using. Taste and adjust seasoning. Serve hot with biscuits or puff pastry squares.
Notes
Slow cooker: add everything except flour, milk, and cream. Cook on LOW 6 hours. Whisk flour into milk/cream and stir in during the last 30 minutes to thicken.
To freeze, leave out potatoes and add them fresh when reheating.
Thin with extra broth or milk when reheating.
Great with a side of salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg