This Easy Chicken Pot Pie Soup Recipe is a warm hug on a cold day.
It’s all of your favourite pot pie flavours in soup form.
This is comfort food at it’s finest friends!You’ll want to add this soup to your weeknight dinner list because it takes just about 30 minutes to cook. Though, it’s absolutely perfect for a Sunday night dinner with family too.
What you’ll love about this recipe:
- It’s truly so easy to make! Once everything is prepped it all goes into one pot.
- Want to make this soup EVEN EASIER?! Add 2-3 cups of cooked, shredded rotisserie chicken (store-bought) and skip cooking the chicken in the soup.
- This soup can absolutely be meal-prepped too. Make one day and it will keep in the fridge for up to 3 days. Simply reheat on medium-low on the stove for about 5-10 minutes.
- Make it for an easy weeknight meal OR make it on the weekend and pair with homemade biscuits for a delicious meal to share with friends.
Ingredients in the easiest chicken soup pot pie recipe
Veggies: Onion, celery and carrots are the trifecta of vegetables to build the flavour base in this soup. And, don’t forget the garlic!
Chicken: You’ll need just two skinless, boneless chicken breasts for this recipe that will cook directly in the soup broth.
Potatoes: Yukon gold potatoes are the best for the added super creamy texture to the soup.
Spices: Dried thyme and rosemary are quintessential pot pie flavours, along with salt and pepper of course.
All Purpose Flour: Mixed with the veggies and then with the added broth, the flour helps to make a smooth, creamy texture of the soup.
Chicken Broth & Milk: Chicken broth is the base for this soup and the milk adds creaminess (instead of heavy cream). I used 3% milk but 2% milk would work too. Unsweetened almond milk could also work but you may need to adjust the seasoning a bit more with salt and pepper.
Easy Chicken Pot Pie Soup
Ingredients
- 4 tbsp unsalted butter alternatively you can use 4 tbsp olive oil
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup all purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 1/2 cups chopped yellow potatoes about 2 small potatoes
- 2 skinless, boneless chicken breasts
- 1 cup frozen peas
- fresh thyme and ground pepper to garnish
Instructions
- To a large soup pot add the butter. Turn to medium-high heat and once melted add diced onion, diced celery, chopped carrot and garlic cloves. Cook 6-8 minutes, stirring occasionally, until vegetables are softened.
- Stir in all spices (salt, pepper, dried thyme & dried rosemary) and cook until fragrant, about 1 minute.
- Stir in flour until everything is coated; cook for about 1 minute, stirring occasionally. Then gradually add in chicken broth and milk, stirring until fully combined.
- Turn to high heat and bring the soup to a boil. Then, turn to medium-low heat and keep at a simmer. Once simmering, add in the chicken breast and potatoes, making sure the chicken is covered by the broth (so just stir / push them down to the bottom). Simmer the soup partially covered with the pot lid for about 20-22 minutes or until the chicken breast is fully cooked. Turn the heat off.
- Once the chicken is fully cooked, remove to a cutting board and shread with two forks (alternatively you can cut the chicken breast into bite-sized pieces with a knife).
- Add the chicken back to the pot along with the peas, stir and adjust seasoning with more salt and pepper if needed. If you like more broth in your soup, add one more cup to the pot. Let the soup sit for a few minutes with the lid on to warm the peas and then serve topped with fresh thyme and more ground pepper if desired.
Notes
- Want to make this soup EVEN EASIER?! Add 2-3 cups of cooked, shredded rotisserie chicken (store-bought) and skip cooking the chicken in the soup. Just warm for 5-10 minutes in the soup instead.
- This soup can absolutely be meal-prepped too. Make one day and it will keep in the fridge for up to 3 days. Simply reheat on medium-low on the stove for about 5-10 minutes.
This chicken pot pie soup is hearty, flavourful and oh so cozy during the cooler seasons.
Want to add more veggies to the soup?
- Add in 2 cups chopped mushrooms when sautéeing the other veggies.
- Try 1 cup of frozen corn or frozen cut green beans; add in at the same time as the peas though they may need a bit more time in the pot before ready to eat.
What to serve with chicken pot pie soup
- Pair with my Easy Herb Drop Biscuits for the MOST cozy meal.
- A delicious piece of crusty bread or baguette.
- Sweet Potato and Cheddar Drop Biscuits
More delicious soup recipes to love from the blog:
Healthyish Broccoli Cheddar Soup
One Pot Creamy Tortellini Soup
Roasted Butternut Squash and Apple Soup
Until the next cooking adventure,
Jess
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