Print

Chicken Pot Pie Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty Chicken Pot Pie Soup combines the comfort of a classic pot pie with the ease of a soup. Loaded with tender chicken, mixed vegetables, and a rich, creamy broth, it's perfect for cozy dinners. The addition of flaky crust pieces adds the perfect finishing touch. Ideal for a quick, satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 3 cups chicken broth
  • 2 cups milk or heavy cream
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1 sheet puff pastry or pie crust, baked and cut into pieces

Instructions

  • Cook Chicken: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove and set aside.
  • Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
  • Prepare Soup Base: Sprinkle flour over the vegetables and stir well. Slowly pour in the chicken broth while stirring. Bring to a simmer.
  • Add Chicken and Cream: Return the chicken to the pot. Pour in the milk or cream, and add thyme, parsley, salt, and pepper. Simmer for 15 minutes.
  • Add Veggies: Stir in frozen peas and corn, and cook for an additional 5 minutes.
  • Serve: Ladle soup into bowls and top with pieces of baked puff pastry or pie crust. Serve hot.

Notes

  • For a thicker soup, add more flour when preparing the base.
  • You can substitute heavy cream with half-and-half for a lighter version.
  • This soup can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://katyrecipes.com/chicken-pot-pie-soup-recipe/