Last Tuesday, the rain tapped softly on our kitchen window. My kids were cold and hungry after school. I needed something warm and fast.
Then I remembered this Creamy chicken pot pie soup recipe. It saved the day. This Creamy chicken pot pie soup tastes just like the classic pie but without the crust.
It comes together in one pot. The rich, velvety broth hugs tender chicken and sweet vegetables. My family calls this chicken pot pie soup pure comfort in a bowl.
WHY YOU’LL LOVE THIS CREAMY CHICKEN POT PIE SOUP
First, this creamy chicken pot pie soup needs only one pot. That means fewer dishes for you. Second, the recipe uses simple pantry staples.
You likely have them right now. The soup turns out rich and creamy every time. Moreover, it freezes beautifully for busy weeknights.
This chicken pot pie soup recipe also pleases picky eaters. My kids ask for this creamy soup weekly. It feels indulgent yet stays light enough for lunch.
Finally, it cooks in under 40 minutes. That is faster than a traditional pie!
INGREDIENTS YOU’LL NEED
| Ingredient | Amount |
|---|---|
| Butter | 4 tbsp |
| Onion (diced) | 1 cup |
| Carrots (diced) | 1 cup |
| Celery (diced) | 1 cup |
| Garlic (minced) | 2 cloves |
| All-purpose flour | ⅓ cup |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Cooked chicken (shredded) | 3 cups |
| Frozen peas | 1 cup |
| Dried thyme | 1 tsp |
| Salt and pepper | to taste |
SUBSTITUTIONS & VARIATIONS
You can swap heavy cream for whole milk in this creamy chicken pot pie soup. For a lighter version, use half-and-half. Add rotisserie chicken to speed things up.
Frozen mixed vegetables work great in this chicken pot pie soup too. For a gluten-free soup, thicken with cornstarch instead of flour. Want extra richness?
Stir in a splash of white wine. You can also top this creamy chicken pot pie soup with pie crust croutons. My family loves crumbled biscuits on top.
Swap thyme for rosemary if you prefer. Every version of this chicken pot pie soup turns out delicious.
STEP-BY-STEP INSTRUCTIONS
- Melt the butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until soft.
- Stir in garlic and cook 30 seconds. Sprinkle flour over the vegetables. Whisk constantly for 1 minute.
- Slowly pour in chicken broth while whisking. Bring the soup to a simmer. Cook for 10 minutes until the vegetables soften.
- Stir in cream, chicken, peas, and thyme. Simmer for 5 more minutes. Season your creamy chicken pot pie soup with salt and pepper. Serve hot and enjoy!
PRO TIPS FOR SUCCESS
- First, whisk the flour well to avoid lumps.
- Second, use warm broth for a smoother creamy chicken pot pie soup.
- Third, taste before serving and adjust seasoning.
- Fourth, shred your own chicken for better texture.
- Fifth, let the soup thicken slightly off the heat. This chicken pot pie soup thickens as it cools.
- Add a splash of broth when reheating.
- Finally, garnish with fresh parsley for color.
STORAGE & REHEATING TIPS
Store leftover creamy chicken pot pie soup in an airtight container. Keep it in the fridge up to 4 days. Reheat gently on the stove over low heat.
Stir often and add broth if needed. You can freeze this chicken pot pie soup for up to 3 months. Thaw overnight in the fridge before reheating.
Avoid boiling, or the cream may separate. The soup tastes even better the next day!
WHAT TO SERVE WITH THIS RECIPE
Serve this creamy chicken pot pie soup with crusty bread. Warm biscuits make a perfect pairing. A simple green salad adds freshness.
My kids love oyster crackers on top. Try garlic bread for extra comfort. A side of roasted vegetables balances the meal. These sides turn this chicken pot pie soup into a full dinner.
FAQS
Can I make this creamy chicken pot pie soup ahead of time?
Yes! Make it up to 2 days ahead. Store it covered in the fridge. Reheat gently and stir well.
Is this chicken pot pie soup gluten-free?
Not as written. However, swap the flour for cornstarch. Use a gluten-free broth too.
Can I use frozen chicken?
Absolutely. Cook and shred the chicken first. Then add it to this creamy chicken pot pie soup.
Why is my soup too thin?
Simmer it a bit longer uncovered. You can also whisk in a cornstarch slurry.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 28g |
| Carbohydrates | 18g |
| Fat | 23g |
| Sodium | 780mg |
Creamy chicken pot pie soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: None
Description
A creamy chicken pot pie soup that tastes just like the classic pie but without the crust. It comes together in one pot with a rich, velvety broth hugging tender chicken and sweet vegetables for pure comfort in a bowl.
Ingredients
- Butter – 4 tbsp
- Onion (diced) – 1 cup
- Carrots (diced) – 1 cup
- Celery (diced) – 1 cup
- Garlic (minced) – 2 cloves
- All-purpose flour – 1/3 cup
- Chicken broth – 4 cups
- Heavy cream – 1 cup
- Cooked chicken (shredded) – 3 cups
- Frozen peas – 1 cup
- Dried thyme – 1 tsp
- Salt and pepper – to taste
Instructions
- 1. 1. Melt the butter in a large pot over medium heat.
- 2. 2. Add onion, carrots, and celery. Cook for 5 minutes until soft.
- 3. 3. Stir in garlic and cook 30 seconds.
- 4. 4. Sprinkle flour over the vegetables. Whisk constantly for 1 minute.
- 5. 5. Slowly pour in chicken broth while whisking. Bring the soup to a simmer.
- 6. 6. Cook for 10 minutes until the vegetables soften.
- 7. 7. Stir in cream, chicken, peas, and thyme. Simmer for 5 more minutes.
- 8. 8. Season with salt and pepper.
- 9. 9. Serve hot and enjoy!
Notes
Whisk the flour well to avoid lumps. Use warm broth for a smoother soup. Taste before serving and adjust seasoning. Shred your own chicken for better texture. Let the soup thicken slightly off the heat; it thickens as it cools.
Add a splash of broth when reheating. Garnish with fresh parsley for color. Store leftovers in an airtight container in the fridge up to 4 days. Freeze up to 3 months; thaw overnight in the fridge before reheating.
Avoid boiling when reheating, or the cream may separate. Swap heavy cream for whole milk or half-and-half for a lighter version. Add rotisserie chicken to speed things up. Frozen mixed vegetables work great. For gluten-free, thicken with cornstarch instead of flour and use gluten-free broth.
Stir in a splash of white wine for extra richness. Top with pie crust croutons, crumbled biscuits, or oyster crackers. Swap thyme for rosemary if preferred.
Serve with crusty bread, warm biscuits, a simple green salad, garlic bread, or roasted vegetables. Make up to 2 days ahead and reheat gently. If too thin, simmer uncovered longer or whisk in a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 385
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
Keywords: creamy chicken pot pie soup, chicken pot pie soup, comfort soup, one pot soup, chicken soup