Easy Creamy Chicken Pot Pie Soup
Creamy chicken pot pie soup made easy — full of tender chicken, veggies, and classic pot pie flavor in a cozy soup.
Equipment
- - Large soup pot
- - Knife & cutting board
- Ladle
- Measuring cups & spoons
Ingredients
- - 1 tbsp olive oil
- - 1 medium onion diced
- - 3 cloves garlic minced
- - 2 carrots diced
- - 2 celery stalks diced
- - 1 lb cooked chicken breast shredded or diced
- - 4 cups chicken broth
- - 1 cup frozen peas
- - 1 cup heavy cream
- - 1 tsp dried thyme
- - 1 tsp dried rosemary
- - Salt and pepper to taste
- - 1 cup frozen corn optional
- - 1 tbsp cornstarch + 2 tbsp water optional
- - Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes.
- Add garlic and cook 1 minute more.
- Add chicken, broth, thyme, rosemary, salt, and pepper. Simmer.
- Stir in peas and corn. Simmer for 10 minutes.
- Add heavy cream and continue simmering for 5–10 minutes.
- Thicken with cornstarch slurry if desired.
- Taste and adjust seasoning.
- Garnish and serve hot.
Notes
- Use rotisserie chicken to save time
- Great for freezing and reheating
- Try adding biscuit topping for a full pot pie effect
- Great for freezing and reheating
- Try adding biscuit topping for a full pot pie effect