Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or cubed; 3 tbsp butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; 2 medium potatoes, peeled and cubed; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 cup whole milk or heavy cream; 1 tsp fresh thyme or 1/2 tsp dried thyme; Salt and black pepper to taste; Optional: puff pastry croutons or biscuits for serving

Description

This Chicken Pot Pie Soup captures all the comforting flavors of classic chicken pot pie in a creamy, hearty soup form. It’s loaded with tender chicken, vegetables, and a rich, savory broth—without the need for a pie crust.

Ingredients

2 cups cooked chicken breast, shredded or cubed
3 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
2 medium potatoes, peeled and cubed
1/4 cup all-purpose flour
4 cups chicken broth
1 cup whole milk or heavy cream
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and black pepper to taste
Optional: puff pastry croutons or biscuits for serving

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Instructions

In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté until the vegetables are softened, about 5–6 minutes.
Add garlic and cook for another 30 seconds until fragrant.
Stir in the flour and cook for 1–2 minutes, stirring constantly to create a roux.
Gradually whisk in the chicken broth, ensuring no lumps form.
Add potatoes and thyme. Bring to a simmer and cook for 10–12 minutes, or until potatoes are tender.
Stir in the shredded chicken and frozen peas. Cook for another 5 minutes until heated through.
Pour in milk or cream, stir well, and let the soup simmer gently for another 3–5 minutes.
Taste and season with salt and black pepper as needed.
Serve warm with puff pastry croutons or biscuits for a comforting pot pie touch.

Notes

Replace potatoes with cauliflower for a low-carb version.
Use coconut milk or almond milk for a dairy-free option.
Add corn, green beans, or mushrooms for extra vegetables.
Use rotisserie chicken to save time.
Freeze leftovers for up to 3 months in freezer-safe containers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 320
Sugar: 5g
Sodium: 780mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 22g
Cholesterol: 85mg