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Easy Chicken Pot Pie Soup Recipe

Lauren Bennett
A creamy, comforting Chicken Pot Pie Soup that takes only 30 minutes. Perfect for busy families!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 345 kcal

Equipment

  • Dutch Oven
  • Whisk
  • Wooden Spoon

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 cup frozen peas and carrots
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 cup diced onion

Instructions
 

  • Melt butter in a large pot over medium heat; sauté onion, celery, and carrots until soft.
  • Stir in flour and cook for 1 minute to create a roux.
  • Slowly whisk in chicken broth, ensuring no lumps form.
  • Add chicken, frozen peas, and thyme. Simmer for 10 minutes.
  • Lower heat and stir in heavy cream until thickened and creamy.

Notes

Serve with biscuits or pie crust crackers for the full experience.
Keyword 30 Minute Meal, Chicken Pot Pie Soup, easy dinner