Creamy Chicken Pot Pie Soup

Bowl of creamy chicken pot pie soup with carrots, peas, corn, and potatoes, garnished with fresh parsley, on a white marble background with fresh vegetables in soft focus. — Cozy up with a bowl of creamy chicken pot pie soup—loaded with tender chicken, fresh veggies, and a rich, velvety broth.

Creamy Chicken Pot Pie Soup delivers all the cozy flavors of a classic pot pie—without the fuss of making a crust. This hearty, comforting soup is brimming with tender chicken, sweet peas, corn, carrots, and potatoes, all swimming in a luxuriously creamy, herb-infused broth. Perfect for chilly evenings, it transforms a nostalgic favorite into an easy one-pot meal you can make any night of the week.

While chicken pot pie has been warming kitchens for centuries, its origins trace back to savory pies enjoyed in medieval Europe. This soup version brings that same old-world comfort but streamlines it for modern cooking. Each spoonful tastes like home—rich, creamy, and loaded with wholesome goodness.

Whether you pair it with crusty bread or top it with golden puff pastry rounds, this dish is sure to please both kids and adults alike. Plus, it’s a fantastic way to use up leftover chicken. Prepare to make this a regular in your dinner rotation!

Recipe Yield: 6 servings

INGREDIENTS

3 cups cooked shredded chicken (rotisserie works well)
1 cup frozen peas
1 cup frozen corn
1 cup diced potatoes (peeled)
1/2 cup heavy cream
4 cups chicken broth
2 cups whole milk
4 tbsp unsalted butter
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
1/3 cup all-purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp smoked paprika
Fresh parsley, chopped, for garnish

INSTRUCTIONS

1. Sauté the vegetables:
In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until vegetables begin to soften. Stir in garlic and cook for 1 minute more.

2. Build the base:
Sprinkle flour evenly over the vegetables, stirring constantly for 1–2 minutes to cook out the raw taste. Gradually whisk in chicken broth until smooth.

3. Add seasonings and potatoes:
Stir in milk, salt, pepper, thyme, parsley, and smoked paprika. Add diced potatoes. Bring to a gentle boil, then reduce heat and simmer for 12–15 minutes, until potatoes are tender.

4. Add chicken and vegetables:
Stir in shredded chicken, frozen peas, and corn. Continue simmering for 5–6 minutes, allowing flavors to meld together.

5. Finish with cream:
Reduce heat to low. Stir in heavy cream and adjust seasoning with additional salt and pepper if needed.

6. Serve and garnish:
Ladle soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or puff pastry rounds for a true “pot pie” experience.

Helpful Tips to Perfect This Recipe

Use pre-cooked chicken: Rotisserie chicken adds depth of flavor and makes prep quicker.
Don’t skip the flour step: Cooking the flour with butter and vegetables ensures a silky, thick soup without lumps.
Serve with puff pastry: Bake small rounds of puff pastry to float on top for a restaurant-style presentation.

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