Pure comfort in a bowl! This Chicken Pot Pie Soup is creamy, hearty, and loaded with tender shredded chicken, colorful veggies, and all those cozy pot pie flavors—without all the fuss of making a crust. Served alongside warm, golden biscuits for dipping, it’s an easy, comforting dinner the whole family will love.
Why You’ll Love This Recipe
Cozy Classic Flavor: Delivers all the rich, velvety filling of a traditional pot pie in an easy one-pot soup format.
High-Protein & Wholesome: Packed with lean shredded chicken breast, sweet corn, peas, and diced carrots.
Quick Weeknight Meal: Comes together in just 30 minutes using rotisserie or pre-cooked shredded chicken.
Essential Kitchen Equipment
Large Dutch Oven or Heavy Soup Pot: For sauteing veggies and simmering the creamy broth smoothly.
Whisk: Essential for whisking flour into melted butter to create a silky roux thickness.
Ingredients
2 cups Cooked chicken breast, shredded
2 tbsp Unsalted butter
1 tbsp Olive oil
1 medium Yellow onion, diced
2 large Carrots, diced
2 stalks Celery, diced
2 cloves Garlic, minced
1/3 cup All-purpose flour (or gluten-free 1:1 baking flour)
3 cups Low-sodium chicken broth
1 cup Milk or light cream (or unsweetened almond milk)
1 cup Frozen sweet corn
1 cup Frozen green peas
1/2 tsp Dried thyme
1/2 tsp Poultry seasoning or dried sage
1 tsp Salt (or to taste)
1/2 tsp Black pepper
Warm golden biscuits for serving
Step-by-Step Instructions
1. Sauté Mirepoix: Melt the butter with olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 6 minutes until the vegetables begin to soften.
2. Add Garlic & Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
3. Build Creamy Broth: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Whisk in the milk (or cream), dried thyme, poultry seasoning, salt, and black pepper.
4. Simmer & Thicken: Bring the soup to a gentle simmer over medium-high heat. Reduce heat to medium-low and let simmer uncovered for 10 to 12 minutes, stirring occasionally, until the soup thickens and the carrots are fork-tender.
5. Add Chicken & Veggies: Fold in the shredded chicken breast, sweet corn, and green peas. Simmer for an additional 3 to 5 minutes until heated through.
6. Serve: Ladle hot soup into bowls and serve immediately with warm, flaky golden biscuits on the side for dipping!
Chef’s Tips
Lighten It Up: Swap heavy cream for evaporated milk or unsweetened almond milk with a tablespoon of cornstarch for a low-calorie, velvety broth.
Shortcut Hack: Use rotisserie chicken to cut prep time down to 20 minutes flat!
Nutritional Breakdown (Per Serving / 6 Yield)
Servings: 6 bowls (without biscuit)
Calories: ~240 kcal
Protein: 25g
Net Carbs: 18g
Fat: 7g
Frequently Asked Questions (FAQ)
Can I freeze this soup?
Dairy-based soups can separate slightly when frozen and reheated. If planning to freeze, omit the milk/cream until ready to thaw and reheat on the stove, then stir in cream before serving!