Go Back

Chicken Pot Pie Soup

A comforting soup featuring tender chicken, sweet peas, and vibrant carrots in a creamy broth, perfect for family gatherings or chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded Use pre-cooked chicken for convenience.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1 cup onion, diced
  • 4 cups chicken broth Use low sodium for a healthier option.
  • 1 cup heavy cream Add at the end of cooking for best texture.
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 2 tablespoons butter For sautéing vegetables.
  • 1 can refrigerated pie crust (optional for topping) Add for a crunchy topping if desired.

Method
 

Preparation
  1. Begin by cooking your chicken breast if it’s not pre-cooked. You can poach, bake, or sauté it—whatever works best for you. Once cooked, let it cool slightly before shredding.
  2. In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften and become fragrant.
  3. Stir in the shredded chicken and pour in the chicken broth. Bring the mixture to a simmer, allowing the flavors to meld together nicely.
Cooking
  1. Once simmering, add the heavy cream and frozen peas, stirring until combined. Sprinkle in the thyme, and season with salt and pepper to your taste.
  2. Allow the soup to simmer for another 10 minutes, letting it thicken slightly. If you chose to use pie crust, now's the time to bake it according to the package instructions! Serve hot with a garnish of fresh herbs if desired.

Notes

You can swap out vegetables based on what’s in season or what you have available. Store leftovers in an airtight container for up to 3 days; can be frozen for up to 3 months.