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Creamy chicken pot pie soup in a rustic bowl, filled with tender chicken, vibrant peas, carrots, corn, and fluffy dumplings.
Daniel

Creamy Chicken Pot Pie Soup

Indulge in the comforting flavors of classic chicken pot pie transformed into a rich, creamy soup, packed with tender chicken and hearty vegetables. Perfect for a cozy meal, this soup offers all the warmth without the crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts diced into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup Base
  • 3 tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth low sodium
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Vegetables
  • 1 cup frozen peas
  • 1 cup frozen corn

Equipment

  • Large Dutch oven or stockpot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk

Method
 

Prepare the Chicken
  1. Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Season the diced chicken with 1/2 tsp salt and 1/4 tsp pepper.
  2. Add chicken to the hot pot and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the pot and set aside.
Build the Soup Base
  1. Reduce heat to medium. Add butter to the same pot. Once melted, add chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until vegetables begin to soften.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste, creating a roux.
  4. Gradually whisk in the chicken broth, a cup at a time, ensuring no lumps form. Bring to a simmer, stirring constantly, until the soup begins to thicken.
  5. Stir in the whole milk, heavy cream, dried thyme, and dried sage. Bring the soup back to a gentle simmer.
Combine and Finish
  1. Return the cooked chicken to the pot. Add the frozen peas and frozen corn.
  2. Simmer for another 5-7 minutes, stirring occasionally, allowing the vegetables to heat through and the flavors to meld.
  3. Taste and adjust seasoning with additional salt and pepper as needed.
  4. Serve hot, optionally garnished with fresh parsley or a sprinkle of cracked black pepper.

Notes

For an extra "pot pie" feel, serve with a side of flaky biscuits, puff pastry crackers, or crushed butter crackers for dipping.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken further upon cooling; thin with a splash of milk or broth when reheating if desired.
To make this recipe gluten-free, use a 1:1 gluten-free all-purpose flour blend for the roux.