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A steaming bowl of chicken pot pie soup, rich with vegetables and tender chicken.

Classic Chicken Pot Pie Soup

Warm up with a bowl of this comforting Classic Chicken Pot Pie Soup, packed with tender chicken and vegetables in a creamy, savory broth. It's a hearty meal perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2-3 cups cooked chicken shredded or diced
  • 3 tablespoons unsalted butter
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 medium carrots peeled and diced
  • 1/4 cup all-purpose flour
  • 4-5 cups low-sodium chicken broth
  • 1 cup milk or cream
  • 1 cup frozen peas
  • 1 cup frozen corn optional
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
For Serving (Optional)
  • Biscuits, puff pastry squares, or crusty bread

Equipment

  • large pot or Dutch oven

Method
 

Preparation
  1. In a large pot, melt butter over medium heat, then add diced onion, celery, and carrots.
  2. Cook vegetables for 5-7 minutes until softened, stirring occasionally.
  3. Sprinkle flour over softened vegetables and cook for 1-2 minutes, stirring constantly to create a roux.
Cooking
  1. Gradually whisk in chicken broth and then milk or cream, stirring continuously until smooth.
  2. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens (about 5-7 minutes).
  3. Stir in cooked chicken, frozen peas, optional frozen corn, and dried thyme.
  4. Continue to simmer for another 5-10 minutes, until vegetables are heated through and flavors are blended.
  5. Season generously with salt and black pepper to taste.
Serving
  1. Ladle the hot soup into bowls and serve immediately.
  2. Serve with your favorite crackers, biscuits, or a piece of warm crusty bread.

Notes

For extra flavor, consider using homemade chicken broth. You can also adjust the consistency of the soup by adding more or less broth depending on your preference.