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Chicken Pot Pie Soup

This soup captures everything satisfying about chicken pot pie — the creamy filling, the vegetables, the savory gravy — without any pastry rolling or baking. Top each bowl with a warm biscuit or a handful of oyster crackers and you've got all the comfort with a fraction of the effort.

Why you'll love this recipe

• All the flavor of pot pie, none of the crust-making
• Creamy, hearty and satisfying
• One pot, ready in 40 minutes
• Great way to use up leftover chicken

Ingredients

Full ingredient list below — check off items as you shop or cook.

Instructions

1. Melt the butter in a large pot over medium heat. Cook the onion, carrots and celery for 5 minutes until softened. Add the garlic and cook 30 seconds more.
2. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
3. Slowly whisk in the chicken broth, then the milk, stirring to prevent lumps.
4. Add the chicken, peas, potatoes, thyme, salt and pepper. Bring to a simmer.
5. Cook for 15-18 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened to a creamy consistency.
6. Taste and adjust seasoning, then serve hot with warm biscuits on the side or crumbled on top.

Tips for success

• Cooking the flour briefly with the vegetables before adding liquid is what gives this soup its thick, creamy body.
• This is an excellent way to use leftover roasted or rotisserie chicken.
• If the soup gets too thick after sitting, thin it with a splash of extra broth or milk when reheating.
• For an extra pot-pie touch, top individual bowls with a torn biscuit or puff pastry crouton.

Frequently asked questions

Can I use frozen mixed vegetables instead of individual ones?

Yes, a standard bag of frozen peas-carrots-corn-green bean mix works well and saves chopping time.

How do I make this soup thicker?

Let it simmer uncovered a bit longer, or whisk in an extra tablespoon of flour mixed with cold water toward the end.

Can I make this soup ahead?

Yes, it keeps well in the fridge for up to 4 days; the flavor often improves the next day.

What can I serve instead of biscuits?

Puff pastry croutons, oyster crackers, or simply crusty bread all work well.

Nutrition (per serving)

Calories	398
Protein	26g
Carbs	28g
Fat	20g
Sodium	680mg
Sugar	6g

Nutrition values are estimates and will vary based on exact ingredients and brands used.

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