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Chicken Pot Pie Soup

A comforting, creamy soup that captures the classic flavors of chicken pot pie without the fuss of a crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup peas
  • 1 cup onion, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup flour (to thicken)
  • 1 package Pillsbury pie crust or biscuit dough (optional, for topping) Optional for topping.

Method
 

Preparation
  1. Start by cooking your chicken, if it’s not already cooked. Shred it and set aside.
  2. In a large pot, heat some oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes, until the vegetables are tender.
Cooking
  1. Pour in the chicken broth and bring the mixture to a boil.
  2. Once boiling, add the shredded chicken, peas, thyme, salt, and black pepper. Stir to combine.
  3. In a separate bowl, mix the flour with a bit of water to create a slurry. Gradually add this to the soup while stirring, allowing it to thicken.
  4. Lower the heat and pour in the heavy cream, stirring until the soup is thick and creamy.
  5. If using, prepare your Pillsbury pie crust or biscuit dough according to package instructions and serve alongside the soup.

Notes

Ingredient substitutions like corn, green beans, or potatoes can be used. Be mindful not to overcook the broth once the cream is added. If your soup is too thick, add more broth or water to reach desired consistency. Store in an air-tight container for 3-4 days in the fridge, or freeze for up to 3 months.