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Creamy One-Pot Chicken Pot Pie Soup: Comfort Without the Crust

A spoonful of creamy pot pie soup filled with shredded chicken, carrots, peas, and corn being lifted from a white bowl.
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Capture the rich, savory flavor of classic chicken pot pie in an easy, one-pot soup format. This recipe uses shredded chicken and hearty vegetables in a velvety broth, perfect for a weeknight comfort meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 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 half-and-half or whole milk
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Fresh parsley for garnish

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 the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally, until the broth thickens slightly, about 5 minutes.
  5. Reduce the heat to low. Stir in the half-and-half or milk. Do not let the soup boil after adding the dairy.
  6. Add the shredded chicken, frozen peas, and frozen corn to the pot. Heat through for about 5 minutes until the chicken is warmed and the vegetables are tender.
  7. Season with salt and pepper to taste.
  8. Ladle the creamy chicken pot pie soup into bowls. Garnish with fresh parsley if desired.

Notes

  • For a high-protein soup variation, add 1/2 cup of white beans along with the chicken.
  • If you prefer a thicker soup, increase the flour to 1/3 cup or use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) added at the end.
  • This one-pot chicken soup freezes well for future weeknight dinners. Cool completely before transferring to an airtight container.

Nutrition

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