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The Ultimate Creamy One-Pot Chicken Pot Pie Soup (No Crust Required)

A close-up of creamy chicken pot pie soup filled with shredded chicken, carrots, corn, and peas, garnished with parsley.
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Get all the warm, familiar flavors of classic chicken pot pie in a simple, hearty soup format. This one-pot recipe skips the crust fuss, delivering a rich, creamy, and satisfying meal perfect for any weeknight.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 large carrots, peeled and sliced
  • 2 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 whole milk or half-and-half
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux. This thickens the soup.
  5. 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 it thickens slightly, about 5 minutes.
  6. Stir in the milk or half-and-half, shredded chicken, frozen peas, and frozen corn.
  7. Heat the soup through until it is hot, but do not let it boil after adding the milk.
  8. Season with salt and pepper to taste.
  9. Ladle the creamy chicken pot pie soup into bowls and garnish with fresh parsley before serving.

Notes

  • For an extra rich flavor, substitute 1 cup of the chicken broth with 1 cup of dry white wine and let it cook down for 2 minutes before adding the rest of the broth.
  • If you prefer a thicker soup, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup until thickened.
  • Use leftover cooked chicken or quickly poach chicken breasts in water and shred them for this recipe.

Nutrition

Find it online: https://cookingbyjade.com/chicken-pot-pie-soup/