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Chicken Pot Pie Soup

A creamy and comforting soup that captures the flavors of traditional chicken pot pie, perfect for weeknight dinners and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 4 cups chicken broth Can substitute with vegetable stock for a vegetarian version.
  • 1 cup heavy cream Can substitute with half-and-half or coconut cream for a dairy-free option.
  • 2 cups potatoes, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas Add towards the end of cooking for best texture.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons flour Optional for thickening.

Method
 

Preparation
  1. In a large pot, drizzle the olive oil and warm it over medium heat.
  2. Toss in the chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes.
  3. Stir in the diced carrots, celery, and potatoes. Cook for about 5-7 minutes until they start to soften.
  4. Add the shredded chicken, chicken broth, dried thyme, salt, and pepper. Bring to a simmer and cook until the vegetables are tender, around 10-15 minutes.
  5. Stir in the heavy cream and frozen peas. If using flour for thickening, mix it with a little broth to create a slurry before incorporating it into the pot.
  6. Allow the soup to simmer for another 5 minutes, then serve hot.

Notes

Serve with fresh herbs as a garnish and pair with bread or a salad for a complete meal. This soup tastes even better the next day as the flavors meld together.