Few dishes warm the soul quite like a classic chicken pot pie. With its flaky crust, creamy filling, and hearty ingredients, it’s the kind of meal that feels like a hug from the inside out. But what if you could capture all the rich, cozy flavors of chicken pot pie—without the crust—in a simple, one-pot soup? That’s where Chicken Pot Pie Soup comes in.
This recipe transforms the beloved casserole into a creamy, satisfying soup that’s both comforting and practical. It’s quicker to make than a full pie, it reheats beautifully, and it’s perfect for cold evenings when you crave something hearty and wholesome.
Why You’ll Love Chicken Pot Pie Soup
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All the Flavor, Less Effort – No rolling out pie dough; just one pot and simple steps.
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Creamy & Hearty – Packed with chicken, veggies, and a luscious broth.
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Family-Friendly – A guaranteed hit for both kids and adults.
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Flexible – Works with leftover chicken, rotisserie chicken, or even turkey.
Ingredients You’ll Need
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2 tablespoons butter
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1 tablespoon olive oil
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1 medium onion (diced)
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2 garlic cloves (minced)
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2 medium carrots (diced)
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2 celery stalks (diced)
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3 medium potatoes (peeled and cubed)
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½ cup frozen peas
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½ cup frozen corn
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3 cups cooked chicken (shredded or cubed)
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4 cups chicken broth
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1 cup milk (or half-and-half for extra creaminess)
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¼ cup all-purpose flour
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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Salt and black pepper to taste
Optional Topping: Flaky biscuits or puff pastry squares for that pot-pie feel.
Step-by-Step Instructions
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