Chicken Pot Pie Soup

 

Chicken Pot Pie Soup: All the Comfort of a Classic in a Cozy Bowl

There’s something deeply satisfying about chicken pot pie—the flaky crust, tender chicken, and hearty veggies all wrapped in a creamy sauce. But what if you could enjoy all those cozy flavors in a comforting, easy-to-make soup? That’s exactly what Chicken Pot Pie Soup delivers.

This hearty soup takes the beloved elements of traditional chicken pot pie and transforms them into a warm, nourishing bowl perfect for chilly days or anytime you crave home-cooked comfort. Creamy, packed with tender chicken and vegetables, and bursting with savory flavor, it’s a one-pot meal that’s both simple and satisfying.

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Why You’ll Love This Soup

• Cozy and comforting: All the flavor of chicken pot pie without the fuss of making crust.

• Hearty and filling: Loaded with protein, veggies, and a creamy broth.

• Quick and easy: Ready in under an hour with simple ingredients.

• Family-friendly: Everyone loves the familiar flavors, and it’s perfect for picky eaters.

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Ingredients

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium carrots, sliced

• 2 celery stalks, sliced

• 1/3 cup all-purpose flour

• 4 cups chicken broth

• 1 cup milk or cream

• 2 cups cooked chicken, shredded or diced

• 1 cup frozen peas

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• Optional: fresh parsley for garnish

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Instructions

Step 1: Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables start to soften, about 5–7 minutes.

Step 2: Make the Roux

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 3: Add Broth and Milk

Slowly whisk in the chicken broth, followed by the milk or cream. Bring the mixture to a simmer, stirring frequently, until the soup thickens slightly.

Step 4: Add Chicken and Peas

Stir in the cooked chicken, frozen peas, and dried thyme. Let the soup simmer for another 10 minutes to allow the flavors to meld and the peas to cook through.

Step 5: Season and Serve

Taste the soup and season with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

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Tips for the Best Chicken Pot Pie Soup

• Use leftover roast chicken or rotisserie chicken to save time.

• For extra richness, substitute some of the milk with heavy cream.

• Don’t skip the flour step—it’s what gives the soup that classic creamy texture.

• Customize your veggies: add potatoes, corn, or green beans if you like.

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Serving Suggestions

• Serve with warm crusty bread or buttery biscuits for dipping.

• Pair with a crisp green salad to balance the richness.

• Leftovers reheat beautifully and make great next-day lunches.

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Conclusion

Chicken Pot Pie Soup is the perfect bowl of comfort when you want the nostalgic flavors of a classic pot pie without the fuss of baking. It’s creamy, hearty, and full of tender chicken and veggies—a meal that warms you from the inside out. Give it a try next time you need a little extra cozy in your day!