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A delicious bowl of creamy Chicken Pot Pie Soup is shown as the featured image.

Perfect Chicken Pot Pie Soup

This Chicken Pot Pie Soup recipe delivers the comforting flavors of classic chicken pot pie in a quick and easy soup format. Ready in under an hour, it's a creamy, savory, and satisfying meal perfect for a cozy night.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables peas, carrots, corn, green beans
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt or to taste
  • 1/4 cup all-purpose flour
  • 1/2 cup milk or half-and-half

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • small bowl
  • whisk
  • Baking sheet (for crust topping option)
  • Parchment paper (for crust topping option)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a simmer.
  5. Add the shredded or diced cooked chicken, frozen mixed vegetables, thyme, rosemary, salt, and pepper.
  6. In a small bowl, whisk together the all-purpose flour and milk (or half-and-half) until smooth.
  7. Slowly pour the flour mixture into the simmering soup, stirring constantly to prevent lumps from forming. Keep stirring until the soup starts to thicken, about 2-3 minutes.
  8. Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed.
  9. Prepare the chosen crust topping: Pie Crust Croutons: Preheat oven to 375°F (190°C). Unroll the pie crust on a lightly floured surface. Cut the crust into 1-inch squares. Place the squares on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until golden brown and crispy. OR Biscuit Toppers: Preheat oven according to biscuit dough package directions. Bake the biscuits according to package directions.
  10. Serve the soup with the pie crust croutons sprinkled on top or a warm biscuit on top/crumbled over.

Notes

For a richer soup, use heavy cream instead of milk. Add diced potatoes, mushrooms, or spinach for veggie variations. Use leftover rotisserie chicken for convenience. Make the soup ahead of time for deeper flavors. To make gluten-free, use gluten-free flour and gluten-free pie crust or biscuits.