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Creamy Chicken Pot Pie Soup Recipe – Cozy Comfort Bowl

Chicken Pot Pie Soup

This comforting Chicken Pot Pie Soup combines tender chicken, hearty vegetables, and a creamy broth for a rich, homemade taste that brings back memories of classic pot pie — no crust required.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken shredded (breast or thighs)
  • 3 tbsp butter
  • 1/4 cup flour for roux
  • 1 onion chopped
  • 2 stalks celery chopped
  • 2 carrots peeled and diced
  • 1/2 cup peas frozen or fresh
  • 1/2 cup corn frozen or fresh
  • 4 cups chicken broth
  • 1 cup heavy cream or milk
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 tsp thyme dried or fresh
  • 1 tsp parsley chopped
  • 1 tbsp white wine optional, to brighten flavor

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring Cups
  • Knife
  • Cutting Board

Method
 

  1. Melt butter in a large pot over medium heat. Sauté onion, celery, and carrots until softened.
  2. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to form a roux.
  3. Slowly whisk in chicken broth, stirring to remove lumps. Bring to a simmer.
  4. Add shredded chicken, peas, corn, thyme, parsley, salt, and pepper. Simmer for 10–15 minutes.
  5. Reduce heat and stir in cream or milk. Simmer gently (do not boil) until thick and creamy.
  6. Taste and adjust seasoning. Optionally, add white wine or lemon juice before serving.
  7. Serve hot with crusty bread or pastry toppings for that classic pot pie feel.

Notes

To make it vegetarian, substitute mushrooms for chicken and use vegetable broth. For gluten-free, use cornstarch instead of flour.