This creamy Chicken Pot Pie Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the vegetables or use up what you have hiding in your fridge, this soup is super versatile! Seriously, it’s the perfect dish to clean out the fridge and make something comforting and delicious. Just wait until you try it; it’ll quickly become one of your favorite go-to recipes!
Ingredients For Chicken Pot Pie Soup
- 2 cups cooked chicken, shredded
- 3 medium potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Let’s Get Cooking!
Step-by-Step Instructions
In a large pot, heat olive oil over medium heat. Let it warm for a minute or so until it’s shimmering slightly.
Add onions, carrots, celery, and potatoes. Cook them for about 5-7 minutes, stirring frequently, until the vegetables are starting to soften and the onions are translucent. The smell? Absolutely divine!
Stir in the shredded chicken, thyme, garlic powder, and a couple pinches of salt and pepper. You’ll want that chicken coated in all those spices and flavors!
Pour in the chicken broth and bring the mixture to a boil. At this point, you can practically hear the flavors dancing together.
Once boiling, reduce the heat and let it simmer for about 15 minutes, until the potatoes are tender. Trust me, it’s gonna smell amazing!
Stir in the heavy cream and frozen peas. Cook for an additional 5 minutes, just enough time for the peas to thaw and everything to heat through.
Taste and adjust seasoning if needed, maybe it needs a bit more salt or pepper.
Serve hot, garnished with fresh parsley. And there you have it, delicious comfort in a bowl!
Why I Love This Recipe
So, let me share: this is my go-to recipe when I’m longing for something cozy and warming after a long day. I’m a real sucker for creamy soups, and adding a chicken pot pie twist just elevates it to a whole new level! The best part is you can throw in whatever vegetables you have lying around. One time I even added some leftover green beans, it was a hit! If you want comfort food at its finest, trust me, you won’t want to miss out on this one!
If you loved this Chicken Pot Pie Soup, be sure to check out my Garlic Chicken Noodle Soup, or my Chicken Tortilla Soup!
Serving & Storage Tips
Serving Suggestions
This Chicken Pot Pie Soup is fabulous on its own, but it’s also delicious served alongside crusty bread or homemade biscuits for dipping! Crackers are also a fantastic option worthy of pairing. Trust me, you want to soak up every last drop of the creamy goodness!
Storage
This soup keeps well in the refrigerator for about 3-4 days. Just make sure it’s stored in an airtight container to retain its flavor.
Reheating Instructions
For reheating, a gentle stovetop simmer is best to bring it back to life, stirring until warmed through. You can also microwave individual servings, but be sure to cover them so they don’t dry out.
Freezer Friendly
Want to make a double batch? You totally can! This soup is freezer-friendly too, but I recommend skipping the cream before freezing it. Just take it out, let it thaw completely, and stir in the cream when you reheat. It keeps for about 3 months in the freezer.
Final Thoughts
So there you have it, a hearty, creamy Chicken Pot Pie Soup that’s sure to bring smiles to the dinner table. It’s an easy recipe that marries comfort and convenience, perfect for crazy weeknights or calm weekends when you want to indulge. Enjoy every spoonful, and I can’t wait to hear how yours turns out! Happy cooking!
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Quick and Easy Chicken Pot Pie Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A creamy Chicken Pot Pie Soup that comes together in about 30 minutes, perfect for a quick and easy weeknight dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 3 medium potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat until shimmering.
- Add onions, carrots, celery, and potatoes. Cook for 5-7 minutes, stirring frequently, until vegetables soften and onions are translucent.
- Stir in the shredded chicken, thyme, garlic powder, and a couple pinches of salt and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let it simmer for 15 minutes, until the potatoes are tender.
- Stir in the heavy cream and frozen peas, cooking for an additional 5 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
This soup keeps well in the refrigerator for 3-4 days and can be frozen for up to 3 months without the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg