Description
This Chicken Pot Pie Soup recipe offers all the comforting flavors of classic chicken pot pie without the fuss of a crust. It’s a creamy, hearty, and easy-to-make soup perfect for a cozy meal.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth (or stock)
- 2 cups whole milk (or half-and-half for extra creaminess)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning (optional)
- ¼ teaspoon paprika
- 2 tablespoons chopped fresh parsley
- For Serving: Flaky biscuits or puff pastry rounds
- Extra parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add onion, celery, and carrots. Sauté until softened, about 6–7 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to coat and cook out the raw flour taste. The mixture should look thick and slightly pasty.
- Slowly pour in the chicken broth while whisking to prevent lumps. Then stir in the milk. Bring to a gentle simmer and let it thicken for 5–7 minutes.
- Stir in the shredded chicken, peas, corn, salt, pepper, thyme, poultry seasoning, and paprika. Simmer another 10–15 minutes, stirring occasionally, until everything is heated through and creamy.
- Taste and adjust seasoning if needed. Stir in parsley just before serving. Ladle into bowls and top with warm biscuits or puff pastry for that classic pot pie finish!
Notes
- Shortcut: Use rotisserie chicken to save time.
- Extra Creamy: Replace half the milk with heavy cream.
- Add More Veggies: Try diced potatoes, mushrooms, or green beans.
- Gluten-Free: Use cornstarch instead of flour, and gluten-free biscuits.
- Storage: Keeps 3–4 days in the fridge; reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: N/A
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32g
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A
Keywords: Chicken Pot Pie Soup, Chicken pot pie soup recipe, Creamy chicken pot pie soup, Easy chicken pot pie soup, Chicken pot pie soup without crust