Chicken Pot Pie Soup – Creamy, Hearty, and Comforting
A creamy, cozy soup version of classic chicken pot pie — packed with tender chicken, hearty vegetables, and a rich broth. Comfort in every spoonful.
Ingredients
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1 lb chicken breast or thighs, cubed or shredded
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, diced
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2 carrots, chopped
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2 celery stalks, chopped
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2 garlic cloves, minced
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¼ cup all-purpose flour
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4 cups low-sodium chicken broth
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2 medium potatoes, diced
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1 tsp dried thyme
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Salt and pepper to taste
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1½ cups whole milk or half-and-half
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¾ cup frozen peas
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¾ cup frozen corn
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Fresh parsley for garnish
Instructions
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In a large pot, sauté onion, carrots, and celery in butter and oil for 5–6 minutes. Add garlic.
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Add chicken and cook until browned. Stir in flour and cook 2 minutes.
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Gradually add broth. Stir in potatoes, thyme, salt, and pepper. Simmer 15–20 minutes.
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Stir in milk, peas, corn, and cooked chicken (if using pre-cooked). Simmer 5–10 minutes.
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Adjust seasoning. Garnish with parsley and serve warm.
Notes
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For dairy-free, use oat milk and dairy-free butter.
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Gluten-free? Use a cornstarch slurry instead of flour.
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Add lemon juice at the end for brightness.