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Stovetop Chicken Pot Pie Soup

A bowl of creamy Chicken Pot Pie Soup filled with shredded chicken, peas, carrots, and corn, topped with a golden biscuit.
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Make the comforting flavors of chicken pot pie in a simple, hearty soup format on the stovetop.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups low sodium chicken broth
  • 1 cup half-and-half or whole milk
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • Salt and black pepper to taste
  • Optional: 4 biscuits, baked, for topping

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring occasionally, until the broth thickens slightly, about 5 minutes.
  6. Reduce the heat to low. Stir in the half-and-half or milk. Do not let the soup boil after adding the dairy.
  7. Add the shredded cooked chicken, frozen peas, and frozen corn. Heat through for about 5 minutes.
  8. Season the soup with salt and pepper to your preference.
  9. Serve hot, optionally topping each bowl with a warm baked biscuit.

Notes

  • You can use rotisserie chicken for quick shredded chicken.
  • For a richer flavor, substitute 1 cup of the broth with 1 cup of reserved chicken cooking liquid.
  • If you prefer a thicker soup, simmer for a few extra minutes or add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during step 4.

Nutrition

Find it online: https://cookerykings.com/chicken-pot-pie-soup-recipe/