For an even richer flavor, use homemade chicken stock. If you prefer a smoother soup, you can use an immersion blender to partially blend the soup before adding the heavy cream. Garnish with fresh parsley or thyme for a pop of color and fresh flavor. To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. Adjust the amount of seasoning to your personal preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Chicken Pot Pie Soup
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS22
Deconstruct the classic comfort of chicken pot pie into a soul-warming soup! This creamy, flavorful creation captures all the beloved elements of pot pie in an easy-to-eat, utterly satisfying bowl.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol141 mg
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Fiber4 g
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Protein26 g
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Saturated Fat11 g
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Sodium482 mg
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Sugar7 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat 3 tablespoons of vegetable oil in a Dutch oven or large cast iron skillet over medium heat. (1 minute)
02
StepPat the chicken thighs dry with a paper towel and season generously with all-purpose seasoning. (2 minutes)
03
StepCook the chicken thighs until beautifully browned on all sides, about 6 to 7 minutes per side. Transfer the chicken to a platter and let cool slightly. (14 minutes)
04
StepAdd the chopped onion, celery, carrots, and garlic to the remaining oil in the Dutch oven (add 1 tablespoon more oil if needed). Season the mixture with 1 teaspoon of all-purpose seasoning. Cook, stirring occasionally, until the onions become translucent, about 3 to 4 minutes. (5 minutes)
05
StepStir in the mushrooms, chicken bouillon cube(s), and dried rosemary. Cook and stir for another 2 minutes, allowing the aromatics to bloom. (2 minutes)
06
StepWhisk in the all-purpose flour and cook for 1 to 2 minutes, creating a roux that will thicken the soup. (2 minutes)
07
StepSlowly whisk in the chicken stock, ensuring there are no lumps. Bring the soup to a simmer and continue stirring until the flour is fully incorporated. Cook, stirring frequently, until the soup begins to thicken to your desired consistency (add more stock if needed). (10 minutes)
08
StepWhile the soup simmers, remove the skin from the chicken thighs. Pull the meat from the bones and shred or chop it into bite-sized pieces. Add the shredded chicken to the pot. Stir to combine. (5 minutes)
09
StepCover the pot and cook at a low simmer for 10 to 12 minutes, allowing the flavors to meld. (12 minutes)
10
StepAdd the frozen vegetables. Stir to incorporate and reduce the heat to low. Pour in the heavy cream (or half-and-half) and stir well to blend. (3 minutes)
11
StepCover the pot and return the soup to a gentle simmer for 3 to 5 minutes, heating through. Remove from heat, stir, and serve immediately. (5 minutes)
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Abdiel Thompson
Jun 21, 2025The perfect comfort food for a cold day.
Brandon Zboncak
Jun 14, 2025I added a splash of sherry, as suggested, and it was fantastic!
Marquise Monahan
Jun 12, 2025The soup was a bit too thick for my taste, so I added more chicken stock.
Adrienne Orn
May 23, 2025The flavors are wonderful, but I might reduce the amount of rosemary next time.
Linda Damore
May 10, 2025Absolutely delicious! My family loved it.
Dortha Bergstrom
Apr 10, 2025Easy to follow and a great way to use up leftover chicken.
Eulalia Mohrsatterfield
Apr 10, 2025I used half-and-half instead of heavy cream, and it was still rich and creamy.
Bill Little
Apr 9, 2025I made it vegetarian and it was still amazing!