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Chicken Pot Pie Soup

Chicken Pot Pie Soup

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Creamy Chicken Pot Pie Soup Enjoy all the comfort without the fuss Get the recipe and try it today

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2-3 cloves garlic, minced
  • 6-8 cups chicken broth or stock (low-sodium preferred)
  • 1 cup heavy cream (or half-and-half or cashew cream)
  • 1 bag (10-12 ounces) frozen mixed vegetables (peas, carrots, green beans)
  • 2-3 tablespoons all-purpose flour (or 1-1.5 tablespoons cornstarch)
  • 2 tablespoons butter
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • Pinch of nutmeg (optional)
  • 1 bay leaf (optional)

Instructions

  • Sauté the onion, carrots, and celery in butter until softened. Add the garlic and cook for another minute until fragrant.
  • Sprinkle in the flour (or cornstarch) and cook for 1-2 minutes, stirring constantly to create a roux.
  • Gradually whisk in the chicken broth, making sure to dissolve any lumps. Bring to a simmer.
  • Add the chicken, thyme, bay leaf (if using), salt, and pepper. Simmer for 15-20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
  • Stir in the frozen mixed vegetables and cook for 5 minutes, or until heated through.
  • Stir in the heavy cream (or substitute) and nutmeg (if using). Heat gently, but do not boil.
  • Remove the bay leaf (if used). Taste and adjust seasoning as needed. Stir in fresh parsley.
  • Serve hot, garnished with crackers.

Notes

This Chicken Pot Pie Soup recipe captures the essence of classic pot pie in a simple, slurpable form. We’re talking tender chicken, a medley of colorful vegetables, and a creamy, herb-infused broth, all topped with golden, buttery crackers for that pot pie crust experience.