If you love the comforting flavors of a classic chicken pot pie, you’re going to love this Creamy Chicken Pot Pie Soup.
It’s filled with tender chicken, potatoes, carrots, celery, and plenty of vegetables, all simmered in a rich, creamy broth. This homemade soup has everything you love about chicken pot pie, just without the crust. Serve it with homemade biscuits or crusty bread for a delicious family dinner.
Ingredients You’ll Need
- 3 cups cooked chicken shredded or diced
- 2 Tbsp olive oil
- 3 garlic cloves minced
- ½ medium onion diced
- 2 celery ribs diced into ¼-inch pieces
- 2 medium carrots peeled and diced into ¼-inch pieces
- 1 large russet potato peeled and diced into ½-inch cubes
- 3-4 cups chicken broth divided
- 5 Tbsp butter salted or unsalted
- ¼ cup plus 1 Tbsp all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- ⅔ cup frozen or canned corn optional
- ⅔ cup frozen or canned peas optional
- ¼ tsp black pepper
- Salt to taste
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How to Make Chicken Pot Pie Soup
1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for 5–8 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the diced potatoes and 3 cups of chicken broth. Bring everything to a gentle simmer and cook for 15–20 minutes, or until the potatoes are tender.
3. Melt the butter in a separate medium saucepan over medium heat. Whisk in the flour and continue stirring until a smooth, lightly golden paste forms, about 1–2 minutes.
4. Gradually pour the milk into the butter mixture, whisking constantly to prevent lumps. Add the heavy cream and continue cooking for approximately 5 minutes, until the mixture becomes thick, smooth, and creamy.
5. Pour the creamy mixture into the soup pot along with the shredded chicken and stir until completely combined with the broth and vegetables. Stir in the corn and peas, if using, and allow everything to simmer for another 2–3 minutes until heated through.
6. If the soup is thicker than desired, gradually stir in the remaining chicken broth until it reaches your preferred consistency. Season with salt and black pepper to taste. Ladle the soup into bowls and serve warm with biscuits, crackers, or your favorite crusty bread!
More Soup Recipes
Chicken Pot Pie Soup
Ingredients
- 3 cups cooked chicken shredded or diced
- 2 Tbsp olive oil
- 3 garlic cloves minced
- ½ medium onion diced
- 2 celery ribs diced into ¼-inch pieces
- 2 medium carrots peeled and diced into ¼-inch pieces
- 1 large russet potato peeled and diced into ½-inch cubes
- 3-4 cups chicken broth divided
- 5 Tbsp butter salted or unsalted
- ¼ cup plus 1 Tbsp all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- ⅔ cup frozen or canned corn optional
- ⅔ cup frozen or canned peas optional
- ¼ tsp black pepper
- Salt to taste
Instructions
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for 5–8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the diced potatoes and 3 cups of chicken broth. Bring everything to a gentle simmer and cook for 15–20 minutes, or until the potatoes are tender.
- Melt the butter in a separate medium saucepan over medium heat. Whisk in the flour and continue stirring until a smooth, lightly golden paste forms, about 1–2 minutes.
- Gradually pour the milk into the butter mixture, whisking constantly to prevent lumps. Add the heavy cream and continue cooking for approximately 5 minutes, until the mixture becomes thick, smooth, and creamy.
- Pour the creamy mixture into the soup pot along with the shredded chicken and stir until completely combined with the broth and vegetables. Stir in the corn and peas, if using, and allow everything to simmer for another 2–3 minutes until heated through.
- If the soup is thicker than desired, gradually stir in the remaining chicken broth until it reaches your preferred consistency. Season with salt and black pepper to taste. Ladle the soup into bowls and serve warm with biscuits, crackers, or your favorite crusty bread!
Notes
- Store in an airtight container in the refrigerator for 2-3 days.
- Use leftover roasted chicken, rotisserie chicken, or any other fully cooked chicken for a quicker preparation.
- For extra flavor, serve this soup with freshly baked biscuits or puff pastry on the side to give it that classic chicken pot pie experience.
- Both frozen and canned vegetables work well in this recipe. If using canned corn or peas, drain them before adding.
- Be sure to whisk the milk into the butter and flour mixture slowly to create a smooth, creamy base without lumps.
Nutrition
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