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Best Chicken Pot Pie Soup

A comforting, creamy chicken pot pie soup filled with tender chicken and fresh vegetables, perfect for warming up on chilly evenings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 3 cups chicken broth
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 cup biscuit dough or pie crust for topping

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables soften and the onions are translucent.
  2. Stir in the shredded chicken, chicken broth, frozen peas, and thyme. Bring the mixture to a gentle boil and then reduce the heat to a simmer.
  3. After about 10 minutes of simmering, pour in the heavy cream and stir well to combine. Allow the soup to simmer for another 5 minutes. Taste and season with salt and pepper as desired.
  4. While the soup is simmering, roll out your biscuit dough or pie crust and cut it into small pieces.
  5. Place the dough pieces on top of the soup. Cover the pot and allow to simmer for an additional 10-15 minutes, or until the topping is cooked through.
  6. Once everything is piping hot and the topping is golden, remove from heat and serve your delicious Best Chicken Pot Pie Soup warm!

Notes

For a lighter option, consider using half-and-half instead of heavy cream. Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Gently reheat on the stovetop or microwave.