Chicken Pot Pie Soup

This soup is way quicker than making homemade chicken pot pie, and it’s just as delicious. If you’re into comfort food that won’t keep you in the kitchen all day, this recipe is for you. These simple ingredients create a mind-blowingly delicious product the whole family will love. I’ll bet you won’t be able to resist seconds. Plus, the ease of preparing this meal means it’s a true crowd-pleaser. 😉

Ingredient List

How to Make Chicken Pot Pie Soup

Melt the butter (or oil) over medium heat in a large pot. Then add onions, celery, thyme, garlic, and carrots. Cook, stirring frequently, for 6-7 minutes until tender. (Photo 1) Roux – Stir in the flour until fully incorporated, stirring for about a minute. Gradually stir in the half and half and broth. (Photos 2-3) Simmer – Bring everything to a boil, stirring constantly, and cook for about 2 minutes. Continue stirring until it bubbles and thickens. (Photo 4) Assemble – Gradually add the cooked chicken, peas, Creole seasoning, and parsley – remove from heat. Adjust consistency with more broth or water. (Photos 5-6) Serve – Adjust salt, pepper, and seasonings to taste. Serve and enjoy!

Recipe Twists

Tips and Notes

Make-Ahead and Storage Instructions

You can easily make this soup one or two days ahead of time. After it cools, store the soup or leftovers in an airtight container in the fridge for 3-4 days. Reheat it in the microwave or on the stovetop over medium heat until warmed through.

What Goes With Chicken Pot Pie Soup

This soup is a meal in itself, but I love serving it with bread. Try making homemade drop biscuits or flaky layer biscuits for a pot-pie-inspired meal. It also goes well with garlic bread and a tossed salad, if you please. 😋

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