Easiest Chicken Pot Pie Soup Recipe Ever!
Introduction
Why This Recipe Works
Ingredients for Recipe
Step-by-Step Instructions
Chef’s Insight: Don't let the garlic brown—it turns bitter fast.
Pro Tips & Common Mistakes to Avoid
Use leftover rotisserie chicken to save time and deepen flavor.
Add a splash of white wine while deglazing for added complexity.
Avoid boiling after adding cream—it can split or curdle.
Don’t skip the roux—cornstarch won’t give the same texture or flavor.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Easiest Chicken Pot Pie Soup Recipe Ever!
This Chicken Pot Pie Soup delivers all the cozy, creamy flavor of a classic pot pie—without the crust or hassle. Made in one pot with tender chicken, vegetables, and a rich broth, it’s the ultimate comfort soup ready in under 45 minutes.
Servings 6 People
Calories 300kcal
Ingredients
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 2 medium Carrots
- 2 stalks Celery
- ⅓ cup All-purpose flour
- 4 cups Chicken broth
- 1½ cups Cooked chicken
- 1 cup Frozen peas
- 1 cup Heavy cream
- to taste Salt
- to taste Black pepper
- For garnish Fresh thyme or parsley
Instructions
- Sauté the aromatics: In a large Dutch oven, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
- Add garlic: Stir in garlic and cook 30 seconds.
- Make the roux: Sprinkle in flour, stirring constantly for 1–2 minutes. It should look like wet sand.
- Deglaze and simmer: Gradually whisk in chicken broth, scraping up any bits stuck to the bottom. Bring to a gentle simmer and cook for 10–12 minutes until slightly thickened.
- Add chicken & peas: Stir in shredded chicken and peas. Simmer for 5 more minutes.
- Cream it up: Lower the heat and stir in heavy cream. Let it heat through without boiling.
- Season & serve: Taste and adjust seasoning. Ladle into bowls, garnish with herbs, and serve with warm biscuits or puff pastry.
Notes
- Start with a Foundation That Speaks: Every comforting soup begins with patience. Slowly sweat your onions, carrots, and celery—not to brown, but to coax out sweetness that forms the savory backbone of this soup. Let them release their aroma before you move on.
- Thicken With Intention: The roux isn’t just a formality—it’s where creaminess begins. Cook the flour just enough to lose its raw edge, but not so long that it darkens and changes the flavor. This is a pot pie soup, not gravy.
- Build in Layers, Not Chaos: Add your garlic once the aromatics are soft, not before. Pour in broth gradually, whisking to avoid lumps. Then comes the chicken—tender, shredded, and pre-cooked to keep things fast but flavorful.
- Cream Is the Last Word: Heavy cream should enter only when the flame softens. Let it enrich—not boil. It’s a finishing touch, not the cooking liquid.
- Finish Like a Pro: Just before serving, garnish with fresh herbs, a dash of pepper, or a warm biscuit on the side. It’s these final strokes that transform a humble soup into a masterpiece of comfort.
