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Easy Chicken Pot Pie Soup

A close-up of a bowl of creamy chicken pot pie soup, filled with shredded chicken, carrots, peas, and corn.
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A creamy, comforting chicken pot pie soup that’s quick enough for a weeknight meal. This recipe uses rotisserie chicken for ease and is lighter than traditional pot pie.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 ribs)
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 ½ cups shredded cooked chicken (from rotisserie chicken)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup milk (2% or whole)
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional Toppings: biscuits, crusty bread, or crackers

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and bring to a simmer.
  4. Stir in shredded chicken, frozen peas, and frozen corn.
  5. In a small bowl, whisk together milk and flour until smooth. This creates your thickening slurry.
  6. Slowly pour the milk and flour mixture into the simmering soup, whisking constantly to prevent lumps.
  7. Continue to simmer, stirring occasionally, until the soup has thickened, about 5-10 minutes.
  8. Season with salt and pepper to taste.
  9. Serve hot, with your favorite toppings if desired.

Notes

  • For a gluten-free option, thicken the soup with a cornstarch slurry (2 tablespoons cornstarch mixed with 4 tablespoons cold water) instead of flour and milk.
  • This soup reheats well. If it thickens too much upon reheating, add a splash of chicken broth or milk to loosen it.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

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