Go Back
–+ servings

Chicken Pot Pie Soup

A warm and comforting dish that combines the classic flavors of chicken pot pie into a hearty soup, perfect for chilly days and customizable to your liking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Use fresh or thawed chicken.
  • 1 cup carrots, diced Fresh carrots recommended.
  • 1 cup celery, diced
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth Use low-sodium for a healthier option.
  • 1 cup heavy cream For a lighter version, substitute with low-fat cream.
  • 1 cup frozen peas
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • to taste salt and pepper
  • 1 cup biscuit dough (optional for topping) Can be homemade or store-bought.

Method
 

Cooking Steps
  1. In a large pot, sauté onions, carrots, and celery over medium heat until softened.
  2. Add minced garlic and cook for an additional minute.
  3. Stir in diced chicken and cook until browned.
  4. Pour in chicken broth and bring to a boil.
  5. Reduce heat and let simmer for 15 minutes.
  6. Stir in heavy cream, thyme, rosemary, salt, and pepper.
  7. Add frozen peas and cook for 5 more minutes.
  8. If using, drop biscuit dough by spoonfuls on top and cook until the dough is cooked through.
  9. Serve warm and enjoy!

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 25gProtein: 30gFat: 24gSaturated Fat: 13gSodium: 700mgFiber: 3gSugar: 6g

Notes

Store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. For best results, use fresh ingredients. Customize the soup with other vegetables or protein alternatives.

Tried this recipe?

Let us know how it was!