Creamy Chicken Pot Pie Soup Recipe – Easy & Delicious

When the weather turns chilly or you’re simply craving a hug in a bowl, there’s nothing quite like a creamy chicken pot pie.

But who has the time for all that crust work on a busy weeknight? That’s where this incredible creamy chicken pot pie soup recipe comes in! It delivers all the comforting flavors you love in a fraction of the time, making it a perfect family-friendly meal.

This easy chicken pot pie soup is packed with tender chicken and a medley of vegetables, all swimming in a rich, velvety broth. It’s a complete meal that’s both satisfying and simple to prepare, proving that comfort food doesn’t have to be complicated. Get ready to add a new favorite to your dinner rotation!

Creamy Chicken Pot Pie Soup

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• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This creamy chicken pot pie soup delivers all the comforting flavors of a classic pot pie in a fraction of the time, without the fuss of a crust. Packed with tender chicken and a medley of vegetables in a rich, velvety broth, it’s a satisfying and simple meal perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

2 tablespoons olive oil

1 cup chopped yellow onion

1 cup chopped carrots

1 cup chopped celery

2 cloves garlic, minced

4 cups chicken broth

1 cup milk (whole or 2%)

1/2 cup heavy cream

1/2 cup all-purpose flour

2 cups cooked chicken, shredded or diced

1 cup frozen peas

1 cup frozen corn

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and black pepper to taste

Fresh parsley, chopped, for garnish (optional)

Store-bought crescent rolls, for serving (optional)

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Instructions

1. 1. Saute the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables start to soften. The onion should become translucent.

2. 2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic.

3. 3. Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook slightly and form a paste with the oil and vegetable juices. This is your roux, which will thicken the soup.

4. 4. Whisk in Liquids: Gradually whisk in the chicken broth, a little at a time, ensuring there are no lumps. Once smooth, slowly whisk in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the soup begins to thicken. It should coat the back of a spoon.

5. 5. Stir in Chicken and Frozen Vegetables: Add the cooked shredded or diced chicken, frozen peas, and frozen corn to the simmering soup. Stir well to combine all ingredients.

6. 6. Season and Simmer: Season the soup with salt and black pepper to taste. Continue to simmer for 5-7 minutes, or until the vegetables are tender and the soup is heated through. The peas and corn should be vibrant in color.

7. 7. Final Touches and Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately with warm store-bought crescent rolls for dipping.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups

Keywords: chicken pot pie, soup, creamy, comfort food, weeknight meal, easy, chicken, vegetable, hearty, family friendly

What You’ll Love About This Quick And Easy Recipe

This creamy chicken pot pie soup is a true weeknight hero for so many reasons. First and foremost, it takes the classic, beloved flavors of chicken pot pie and transforms them into a spoon-friendly, less labor-intensive dish. You get that same savory, creamy goodness and hearty vegetables without the fuss of making or rolling out pie crust. This makes it an ideal meal for busy parents, students, or anyone looking for a delicious dinner solution that doesn’t demand hours in the kitchen.

It’s perfect for those evenings when you want something warm, filling, and deeply satisfying but are short on time. Think of it as a comforting embrace after a long day, or a delightful way to warm up on a cool evening. This recipe is designed for real life – it’s beginner-friendly, uses common ingredients, and delivers big on flavor. It’s also incredibly versatile, making it a great option for families with varying preferences, as you can easily adjust the vegetables to suit everyone’s taste. Serve it as a main course with some crusty bread or store-bought crescent rolls for dipping, and watch it disappear!

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this creamy chicken pot pie soup is straightforward, as most items are pantry staples or easily found at any grocery store. The beauty of this recipe lies in its simplicity and the readily available components that come together to create something truly special.

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream
• 1/2 cup all-purpose flour
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Store-bought crescent rolls, for serving (optional)

For the chicken, feel free to use leftover rotisserie chicken, pre-cooked chicken breasts, or even canned chicken for an even quicker prep. If you don’t have fresh onion, carrots, and celery on hand, many stores sell pre-chopped mirepoix mixes in the produce section, which can save you a few minutes of chopping. You can also swap out the milk and cream for half-and-half if that’s what you have, though the richness might vary slightly. Dried herbs like thyme and rosemary are classic for pot pie flavors, but you could also use a poultry seasoning blend if preferred.

Time Needed From Start To Finish

One of the best features of this creamy chicken pot pie soup is how quickly it comes together, making it an ideal choice for busy weeknights.

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

This realistic timeline includes chopping your vegetables and cooking the soup to perfection. If you use pre-cooked chicken and pre-chopped vegetables, you can shave off even more time, getting dinner on the table in under 30 minutes!

How To Make It Step By Step With Visual Cues

Making this creamy chicken pot pie soup is a straightforward process. Follow these steps for a delicious and comforting meal:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables start to soften. The onion should become translucent.
2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic.
3. Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook slightly and form a paste with the oil and vegetable juices. This is your roux, which will thicken the soup.
4. Whisk in Liquids: Gradually whisk in the chicken broth, a little at a time, ensuring there are no lumps. Once smooth, slowly whisk in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the soup begins to thicken. It should coat the back of a spoon.
5. Stir in Chicken and Frozen Vegetables: Add the cooked shredded or diced chicken, frozen peas, and frozen corn to the simmering soup. Stir well to combine all ingredients.
6. Season and Simmer: Season the soup with salt and black pepper to taste. Continue to simmer for 5-7 minutes, or until the vegetables are tender and the soup is heated through. The peas and corn should be vibrant in color.
7. Final Touches and Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately with warm store-bought crescent rolls for dipping.

Easy Variations And Serving Ideas That Fit Real Life

This creamy chicken pot pie soup is wonderfully adaptable, making it easy to customize for different tastes and occasions.

Kid-Friendly Ideas: If your kids are picky about certain vegetables, feel free to finely dice the carrots and celery so they blend in more, or even omit them and add extra peas and corn, which are often more kid-friendly. You can also serve the crescent rolls on the side for dipping, which kids usually love. A sprinkle of shredded cheddar cheese on top can also make it more appealing.

Vegetable Swaps: Don’t limit yourself to just peas and corn! You can easily add other quick-cooking vegetables like diced potatoes (add them with the broth to ensure they cook through), green beans, or even small broccoli florets. Just be mindful of cooking times for different vegetables.

Serving Suggestions: While delicious on its own, this soup truly shines when paired with something for dipping. Warm, flaky store-bought crescent rolls are a perfect match, mimicking the “crust” of a traditional pot pie. Other great options include crusty French bread, garlic bread, or even a simple side salad for a lighter contrast. For a heartier meal, consider serving it with a grilled cheese sandwich.

Optional Toppings: Beyond fresh parsley, consider a swirl of extra heavy cream, a sprinkle of paprika for color, or a dash of hot sauce for those who like a little kick. Crispy fried onions or crushed crackers can also add a nice textural element.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Here’s how to ensure your creamy chicken pot pie soup turns out perfectly every time:

• Lumpy Soup: This usually happens when the flour isn’t fully incorporated into the fat (the olive oil and vegetable juices) before adding the liquids, or when the liquids are added too quickly. To avoid this, make sure to cook the flour for a minute or two with the vegetables, creating a smooth roux. Then, add the chicken broth and milk/cream gradually, whisking constantly to ensure a smooth consistency.
• Overcooked Vegetables: Adding the frozen peas and corn too early can result in mushy vegetables. These cook very quickly, so add them towards the end of the simmering process, just enough to heat through and become tender-crisp.
• Bland Flavor: Don’t be shy with seasoning! Taste the soup before serving and adjust the salt and pepper as needed. The chicken broth can vary in sodium content, so always taste and adjust. The dried herbs are crucial for that classic pot pie flavor, so make sure they are fresh (not expired) for maximum impact.
• Soup That’s Too Thin or Too Thick: If your soup is too thin, you can make a small slurry of 1 tablespoon flour mixed with 2 tablespoons cold water, then whisk it into the simmering soup and cook for a few more minutes until thickened. If it’s too thick, simply add a splash more chicken broth or milk until it reaches your desired consistency.

How To Store It And Make It Ahead Without Ruining Texture

This creamy chicken pot pie soup is fantastic for meal prep and leftovers, making your life even easier.

Storing Leftovers: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened considerably

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.