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Ultimate One-Pot Creamy Chicken Pot Pie Soup (Crustless Comfort)

Close-up of a white bowl filled with creamy pot pie soup featuring shredded chicken, carrots, peas, and corn.
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Make the comforting flavor of classic chicken pot pie into an easy, creamy soup using just one pot. This recipe skips the crust for a quick, hearty weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 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 water
  • 1 cup frozen peas
  • 1/2 cup heavy cream (or half-and-half for lower fat)
  • 1/2 cup frozen corn
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 2 biscuits, warmed, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables begin to 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 cook out the raw flour taste. This helps thicken the soup.
  5. Slowly whisk in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
  6. Return the browned chicken to the pot. Reduce the heat to low, cover, and let it simmer for 15 minutes, or until the chicken is cooked through.
  7. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  8. Stir in the frozen peas, frozen corn, salt, and pepper. Cook until the vegetables are heated through, about 3 minutes.
  9. Remove the pot from the heat. Stir in the heavy cream until the soup is fully creamy. Taste and adjust salt and pepper if needed.
  10. Serve the hearty chicken pot pie soup hot, optionally with a warm biscuit on the side.

Notes

  • For a high protein soup, you can use 1.5 pounds of chicken or add 1/2 cup of white beans during the last 10 minutes of simmering.
  • To make this a low-fat option, substitute the heavy cream with evaporated skim milk or a cornstarch slurry made with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, added at the end.
  • If you prefer a thicker soup, increase the flour to 1/3 cup or use 1 tablespoon of cornstarch mixed with water added just before the cream.

Nutrition

Find it online: https://cookingbyjade.com/pot-pie-soup-recipe-easy-one-pot-creamy/