Go Back
CHICKEN POT PIE SOUP RECIPE warm bowl of chicken pot pie soup with creamy vegetables and thyme
Olivia Farnsworth

Chicken Pot Pie Soup Recipe: Delicious Comfort in a Bowl

This Chicken Pot Pie Soup Recipe is a creamy and comforting twist on the classic pot pie, perfect as a Homemade Soup Recipe that's quick and easy to prepare. Enjoy the rich flavors of tender chicken, fresh vegetables, and a velvety broth that makes this Creamy Chicken Pot Pie soup one of the best Easy Soup Recipes for any day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked chicken breast or thighs, cut into bite-sized pieces
  • 2 cups diced potatoes
  • 1 cup frozen peas
  • 1 teaspoon thyme (fresh or dried)
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Method
 

  1. In a large pot, melt butter over medium heat.
  2. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the vegetables and whisk constantly for 2 minutes to create a roux.
  5. Slowly pour in chicken broth while whisking to avoid lumps.
  6. Add diced potatoes and thyme; bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
  7. Stir in cooked chicken and frozen peas; cook for 5 more minutes.
  8. Pour in heavy cream and season with salt and pepper to taste.
  9. Heat through without boiling, then remove from heat and serve warm.

Notes

  • For extra richness, use half-and-half instead of heavy cream or add a splash of white wine with the broth. Leftovers keep well in the fridge for up to 3 days and freeze wonderfully for up to 2 months.