Chicken pot pie soup is an easy comfort food recipe that does not require the pastry but you get all the flavors of a chicken pot pie in half the time.
Get ready for a change because I am going to take a classic ready and turn it into something anyone can make with this chicken pot pie soup recipe.
Picture yourself cozying up to a steaming bowl of creamy, flavorful soup, filled to the brim with tender pieces of chicken and colorful vegetables in a creamy broth. This recipe brings together all the comforting flavors of a traditional chicken pot pie, but with the ease and convenience of a soup.
The aroma alone will have your kitchen smelling like a restaurant, while the creamy broth and perfectly seasoned vegetables will make you add it to your go-to soups for the cold months.
So why wait? Gather your ingredients and get ready to create this chicken pot pie soup recipe as I walk you through step-by-step.
How To Make Chicken Pot Pie Soup
Ingredients needed
- Cooked chicken
- Onion
- Celery
- Carrots
- Garlic
- Potatoes
- Chicken broth
- All-purpose flour
- Butter
- Peas
- Corn
- Heavy cream
Quick tip before starting
When chopping the veggies I minced everything with the exception of the onion, peas and corn. If you’re someone who likes big chunks then you will not be able to fit everything into the pot with the same measurements. Also, you’ll need to add more chicken broth.
Making the chicken pot pie soup
- First, prep all the ingredients before starting. You want easy access before you start cooking because the recipe will move quickly.
- In a large pot, add a little oil then sauté the diced onion, carrots, celery and minced garlic on medium high heat. Cook until soft and fragrant.
- Then, toss in the butter then lower to medium heat. Once melted add in the flour and mix everything everything until the flour is bubbling for about 5-10 seconds.
- Toss in the diced potatoes, chopped chicken then the corn and peas. After, pour in the chicken broth.
- Bring the pot to a simmer then cover and allow to cook until the potatoes have softened, about 20 minutes.
- When the potatoes are softened remove the pot from the heat source. Lastly, pour in the heavy cream then season with salt and black pepper to taste.
Soup recipes to try next
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Chicken Pot Pie Soup
Ingredients
- 1 medium yellow onion, diced
- 2 medium carrots, minced
- 2 ribs celery, minced
- 4 cloves garlic, minced
- 6 tablespoon butter
- 1/4 cup all-purpose flour
- 1 pound cooked chicken, chopped
- 1 pound Yukon gold potatoes, diced
- 15 ounce can of peas, drained & rinsed
- 15 ounce can of corn, drained & rinsed
- 4 cups chicken broth
- 1/2 cup heavy cream
Instructions
- First, prep all the ingredients before starting. You want easy access before you start cooking because the recipe will move quickly.
- In a large pot, add a little oil then sauté the diced onion, carrots, celery and minced garlic on medium high heat. Cook until soft and fragrant.
- Then, toss in the butter then lower to medium heat. Once melted add in the flour and mix everything everything until the flour is bubbling for about 5-10 seconds.
- Toss in the diced potatoes, chopped chicken then the corn and peas. After, pour in the chicken broth.
- Bring the pot to a simmer then cover and allow to cook until the potatoes have softened, about 20 minutes.
- When the potatoes are softened remove the pot from the heat source. Lastly, pour in the heavy cream then season with salt and black pepper to taste.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.