A cozy bowl of Homestyle Chicken Pot Pie Soup delivers all the warm, nostalgic flavors of a classic pot pie, just in a spoonable, weeknight-friendly form. Creamy, hearty, and full of tender chicken and vegetables, it’s the kind of winter comfort you’ll want on repeat. This version keeps everything simple while still feeling like a hug in a bowl.
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup baked pie crust pieces or crackers for topping
Instructions
- Melt the butter in a large pot over medium heat. Add onion, carrots, and celery; cook 6-7 minutes until softened.
- Stir in the garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir 1 minute to form a thick paste.
- Slowly whisk in the chicken broth, then the milk, stirring until smooth.
- Add the shredded chicken, peas, thyme, salt, and black pepper; simmer 10-12 minutes until slightly thickened.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with baked pie crust pieces or crackers.
Tip
For a richer texture, let the soup rest 5 minutes before serving, it thickens beautifully as it cools slightly.
A warm, easy homemade soup like this deserves a spot on your winter menu, save it now so you can cozy up with it anytime.
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Homestyle Chicken Pot Pie Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A cozy, creamy Homestyle Chicken Pot Pie Soup packed with tender chicken and classic vegetables for an easy winter comfort meal.
Ingredients
2 tbsp butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup milk
2 cups cooked shredded chicken
1 cup frozen peas
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 cup baked pie crust pieces or crackers for topping
Instructions
1. Melt the butter in a large pot over medium heat. Add onion, carrots, and celery; cook 6-7 minutes until softened.
2. Stir in the garlic and cook 30 seconds until fragrant.
3. Sprinkle the flour over the vegetables and stir 1 minute to form a thick paste.
4. Slowly whisk in the chicken broth, then the milk, stirring until smooth.
5. Add the shredded chicken, peas, thyme, salt, and black pepper; simmer 10-12 minutes until slightly thickened.
6. Taste and adjust seasoning if needed.
7. Ladle into bowls and top with baked pie crust pieces or crackers.
Notes
Let the soup rest 5 minutes before serving for extra thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American