Print

Creamy One-Pot Chicken Pot Pie Soup

A close-up of creamy chicken pot pie soup filled with shredded chicken, carrots, corn, and peas.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe captures the comforting flavor of classic chicken pot pie in a simple, creamy soup format, perfect for a satisfying weeknight dinner without the fuss of a crust.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup milk or half-and-half for creaminess
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream (optional, for extra richness)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Optional: Flaky biscuit topping for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the base for your creamy soup.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally, until the broth thickens slightly, about 5 minutes.
  5. Stir in the milk or half-and-half, shredded chicken, frozen peas, and frozen corn. Heat through until the soup is hot, about 5 minutes. Do not boil once the dairy is added.
  6. If using, stir in the heavy cream for a richer texture. Season generously with salt and black pepper to your preference.
  7. Ladle the **best chicken pot pie soup** into bowls. Garnish with fresh parsley. Serve immediately with optional flaky biscuits on the side for dipping.

Notes

  • For a **high protein soup dinner**, increase the amount of shredded chicken to 3 cups.
  • If you prefer a thicker soup, allow it to simmer uncovered for a few extra minutes, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup until thickened.
  • This recipe is excellent for **meal prep**; store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-pot-pie-soup-creamy-one-pot-recipe/