Chicken Pot Pie Soup

5 from 1 vote

This cozy chicken pot pie soup has the comforting flavours of a homemade pot pie, without the effort of making a crust. It’s rich, creamy, and filled with tender vegetables, shredded chicken, and sweet pops of corn and peas.

Prep Time10

Cook Time35

Total Time45

Servings: servings

Author: Shareba Abdul

Equipment

Large Pot or Dutch oven
Whisk

Ingredients

4 tablespoons salted butter
1 medium onion diced (about 1 cup)
2 medium carrots peeled and diced (about 1 ½ cups)
2 stalks celery trimmed and diced (about ¾ cup)
1 cup frozen corn
¼ cup all-purpose flour
1 ½ teaspoons fresh thyme leaves removed from stems (or ½ teaspoon dried thyme)
¼ teaspoon smoked sweet paprika optional
4 cups hot chicken stock or broth
3 cups cooked shredded chicken
1 cup frozen peas
½ cup 35% whipping cream or heavy cream
¼ teaspoon salt see note
black pepper to taste

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and fragrant.
Stir in the carrots, celery, and corn. Cook for another 5 minutes, so the vegetables can begin to soften.
Sprinkle the flour, thyme, and smoked paprika over the vegetables. Cook for 2 minutes, stirring well to coat everything in the seasoned flour.
Slowly pour in the hot chicken stock while whisking to prevent lumps. Bring the soup to a gentle boil, then reduce heat to a simmer. Cook for 15 minutes, whisking occasionally, until slightly thickened and the vegetables are tender.
Add the shredded chicken and frozen peas. Cook for 5 minutes, until heated through.
Stir in the whipping cream, salt, and black pepper. Taste and adjust the seasoning.
Serve warm with a biscuit or crusty bread.

Video

Notes

Thicker soup: For a thicker consistency, use 5 tablespoons of butter and 5 tablespoons of flour. You can also simmer the soup for longer in step 4 to reduce and thicken it further.
Salt level: You may need more or less salt, depending on your broth and chicken. Rotisserie chicken and some store-bought stocks can be quite salty, so taste as you go and adjust the seasoning just before serving. This prevents over-salting as the soup reduces and concentrates during cooking.
Protein: Use rotisserie chicken, leftover roasted chicken, or poached chicken. Turkey also works well in this recipe. If you want to cook chicken specifically for this recipe, you'll need about 6 chicken thighs (I prefer thigh meat in this recipe, but chicken breasts will also work).
Vegetables: Frozen mixed vegetables can be used as a convenient replacement for carrots, celery, peas, and corn.
Stock vs. Broth: Stock has a richer, more robust flavour, but broth is easier to find at most grocery stores and works perfectly well in this recipe. Use whichever you have on hand. Update: I've tested this recipe with Campbell’s 30% Less Sodium Ready To Use Chicken Broth and Reduced Sodium Better Than Bouillon Roasted Chicken Base, and they both work well.
Stock/Broth temperature: Make sure your stock or broth is hot before adding it to the pot, as this will help it blend smoothly into the flour and prevent lumps.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat; you may need to add a splash of stock or water to loosen the texture.

Nutrition