This Chicken Pot Pie Soup brings all the comforting flavors of a classic pot pie into a creamy, hearty bowl of goodness. It’s an easy healthy recipe that combines tender chicken, wholesome vegetables, and a velvety broth for the ultimate fall dinner idea. Perfect for cozy nights or simple family meals, this soup delivers that nostalgic homemade flavor without the fuss of making pie crust. Each spoonful is rich, savory, and perfectly satisfying.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 cups low-sodium chicken broth
- 1 ½ cups milk or half-and-half
- ¼ cup all-purpose flour
- ½ tsp dried thyme
- ½ tsp dried parsley
- ¼ tsp black pepper
- ½ tsp salt, or to taste
- Optional topping: crumbled biscuits or puff pastry pieces for garnish
Kitchen Tools You’ll Need
You only need a few reliable kitchen tools to make this comforting soup come together easily.
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or whisk
- Ladle
Step-by-Step Beginner-Friendly Instructions
- Cook the chicken: Heat butter and olive oil in a large pot over medium heat. Add the diced chicken and cook for 6 to 8 minutes until browned and cooked through. Remove and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, celery, and garlic. Cook for about 5 minutes until softened and fragrant.
- Make the roux: Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to form a thick paste.
- Add broth and milk: Slowly whisk in chicken broth and milk, stirring until smooth and slightly thickened.
- Add seasonings and chicken: Return the cooked chicken to the pot, then stir in thyme, parsley, salt, and black pepper. Simmer for 10 minutes.
- Add peas and finish: Stir in the frozen peas and simmer for another 3 to 5 minutes until everything is hot and well combined.
- Serve: Ladle into bowls and top with crumbled biscuits or puff pastry pieces if desired.
Pro Tips
- Shortcut option: Use shredded rotisserie chicken for quicker prep.
- Make it creamier: Swap milk for half-and-half or a splash of heavy cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, stirring occasionally.
- Serving idea: Pair with warm biscuits or crusty bread for the perfect finishing touch.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | ~370 | 28g | 25g | 16g | 3g | 5g |
Conclusion
This Chicken Pot Pie Soup turns a classic comfort dish into a one-pot meal that’s creamy, filling, and full of homestyle flavor. It’s hearty enough to serve on its own but also pairs beautifully with biscuits or puff pastry. Whether you’re looking for a simple weeknight dinner or a cozy weekend meal, this soup captures the essence of comfort cooking in every creamy, delicious spoonful.
Chicken Pot Pie Soup
Ingredients
For the Soup Base
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots peeled and diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 3 cups low-sodium chicken broth
- 1.5 cups milk or half-and-half Using half-and-half makes it creamier.
- 0.25 cup all-purpose flour For thickening the soup.
- 0.5 tsp dried thyme
- 0.5 tsp dried parsley
- 0.25 tsp black pepper
- 0.5 tsp salt Adjust to taste.
- Optional topping: crumbled biscuits or puff pastry pieces for garnish
Instructions
Cooking
- Heat butter and olive oil in a large pot over medium heat. Add the diced chicken and cook for 6 to 8 minutes until browned and cooked through. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Cook for about 5 minutes until softened and fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to form a thick paste.
- Slowly whisk in chicken broth and milk, stirring until smooth and slightly thickened.
- Return the cooked chicken to the pot, then stir in thyme, parsley, salt, and black pepper. Simmer for 10 minutes.
- Stir in the frozen peas and simmer for another 3 to 5 minutes until everything is hot and well combined.
- Ladle into bowls and top with crumbled biscuits or puff pastry pieces if desired.