Here’s a creamy, comforting Chicken Pot Pie Soup that tastes like classic pot pie—but easier and faster.
🥣 Chicken Pot Pie Soup (One-Pot Recipe)
Creamy, hearty, and full of vegetables. Serves 4–6.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/3 cup flour
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 2 cups cooked chicken (shredded or diced; rotisserie works great)
- 1 cup frozen peas
- 1 cup frozen corn (optional)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf (optional)
- Salt & pepper
- 1–2 tbsp heavy cream (optional for extra richness)
For serving:
- Biscuits, puff pastry squares, or oyster crackers
Instructions
1. Sauté the vegetables
- In a large pot, heat butter + oil over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes, until veggies soften.
- Stir in garlic and cook 30 seconds.
2. Create the creamy base
- Sprinkle flour over the veggies and stir well.
- Cook 1–2 minutes (to get rid of the raw flour taste).
- Slowly pour in chicken broth while stirring to avoid lumps.
3. Simmer
- Add milk/half-and-half, thyme, parsley, bay leaf, salt, and pepper.
- Bring to a gentle simmer for 10 minutes, stirring occasionally.
4. Add chicken and veggies
Stir in:
- Cooked chicken
- Frozen peas
- Frozen corn (if using)
Simmer another 5 minutes until everything is hot and creamy.
5. Optional finishing touches
- Add a splash of cream for extra richness.
- Adjust salt/pepper to taste.
Serving Ideas
- Ladle into bowls and top with buttery biscuits (the full pot-pie vibe!)
- Serve with puff pastry squares baked until golden
- Add fresh herbs or black pepper on top
Want variations?
I can give you:
- Crockpot version
- Low-carb version
- Extra-thick “pie filling” style
- Dairy-free version
Just tell me!
