Tuesday night last October, after a particularly long day working from my apartment, I wanted something that felt substantial but didn’t require much effort. This chicken pot pie soup was the answer. It’s a complete meal in a bowl, with vegetables and protein simmered together. It’s the kind of dish that warms you from the inside out and feels like a proper dinner, even when you’re eating it on the sofa. What I appreciate about this version is that it comes together without much fuss, leaving only one pot to clean. The flavors are familiar and satisfying, making it a reliable choice for weeknights or when you need something comforting.
Pantry Staples
For the base, you’ll need a good quality olive oil. I usually have a bottle of California Olive Ranch on hand. Chicken broth is essential; I often use Trader Joe’s organic free-range. Cornstarch helps thicken the soup, and dried thyme and rosemary provide classic pot pie flavor.
Fresh Produce
A yellow onion, carrots, and celery form the aromatic foundation. Minced garlic adds depth. These vegetables soften nicely in the broth, contributing to the hearty texture of the soup.
Proteins and Dairy
Cooked chicken, either shredded or diced, makes this a substantial meal. Leftover rotisserie chicken works well. Heavy cream gives the soup its creamy finish, binding all the elements together.
Instructions
Prepare the aromatics
Start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, carrots, and celery. Cook these until they’ve softened, which usually takes about 5 to 7 minutes. Stir in the minced garlic for another minute until you can smell its fragrance.
Simmer the base
Pour in 8 cups of chicken broth. Add the cooked chicken, frozen peas, frozen corn, dried thyme, and dried rosemary. Bring the mixture to a simmer, then let it cook for 10 to 15 minutes. This allows the vegetables to become tender and the flavors to blend. Sometimes, I find the vegetables don’t get quite as soft as I’d like if the heat isn’t consistent, so keep an eye on it.
Achieve creaminess
Season the soup with salt and black pepper to your preference. Stir in the 1/2 cup of heavy cream. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk this slurry into the simmering soup, stirring constantly until it thickens to your desired consistency. This step happens rather quickly.
Serve the dish
Serve the chicken pot pie soup hot. For an extra touch, you can top each bowl with a piece of baked puff pastry or a warm biscuit. The pastry adds a bit of texture and makes it feel more like a traditional pot pie.
Notes From My Kitchen
When Nonna Rosa made her chicken and vegetable soups, she always said the secret was patience with the vegetables. Let them really soften and release their sweetness before adding the broth. I find this holds true for this recipe too; don’t rush the initial sauté. I usually use my 6-quart Instant Pot Duo on the sauté function for this, then switch to “Soup” mode for the simmering.
One thing I’ve noticed is that the texture of the chicken matters. Shredded chicken blends into the soup more seamlessly, while diced pieces offer a bit more bite. For a quick weeknight meal, I often pick up a rotisserie chicken from Ralphs on Sunset. I strip the meat, then simmer the carcass with some onion and celery for a quick homemade broth to use later, or just use store-bought broth.
For serving, while puff pastry or biscuits are a nice touch, sometimes I just crumble some oyster crackers on top. It’s less effort and still provides a good textural contrast to the creamy soup. A sprinkle of fresh parsley at the end also brightens everything up.
Variations
For a different take on the vegetables, consider adding diced potatoes or green beans along with the carrots and celery. Just ensure they cook through before moving to the next step. If you prefer a vegetarian option, you can omit the chicken and use vegetable broth, adding cannellini beans or chickpeas for protein instead. Another way to change the profile is to swap the thickening agent; instead of cornstarch, you could make a roux with butter and flour at the beginning, after sautéing the aromatics, to achieve a similar creamy consistency for the soup.
Storage
Leftover chicken pot pie soup keeps well in an airtight container in the refrigerator for up to 3-4 days. When reheating, I usually do it gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of extra broth or water if it has thickened too much.
Freezing this one pot meal is also an option. Transfer cooled soup to freezer-safe containers or bags, leaving a little headspace. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Just be aware that the texture of the vegetables, especially the potatoes if you added them, can become a bit softer after freezing and thawing.
FAQ
Can I use raw chicken in this recipe? Yes, you can. Dice raw chicken breast or thighs into 1-inch pieces. Add them to the pot after the garlic, letting them cook through before adding the broth. This will add a few minutes to your cook time.
What if I don’t have heavy cream? Whole milk or half-and-half can be substituted for heavy cream, but the soup might not be quite as rich or thick. You may need to adjust the amount of cornstarch slurry to achieve your desired consistency.
Can I make this dairy-free? To make this soup dairy-free, use a plant-based milk alternative like unsweetened full-fat coconut milk or cashew cream instead of heavy cream. Ensure your chicken broth is also dairy-free. The texture will be slightly different but still satisfying.
Nutritional Information
The nutritional values provided are estimates per serving, based on typical ingredient choices. These can vary depending on the specific brands of broth or chicken used, and the fat content of your cream. For example, the sodium content will fluctuate significantly with different chicken broth selections. This information is provided as a general guide, particularly for those tracking their intake in Silver Lake in 2024. For more recipe ideas, check out our Pinterest page.
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Creamy One-Pot Chicken Pot Pie Soup
- Total Time: 50 minutes
- Yield: 6 servings
Description
This recipe makes a creamy, hearty chicken pot pie soup in one pot.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 1/2 cup heavy cream
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Optional: puff pastry or biscuits for serving
Instructions
- 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.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth, then add cooked chicken, peas, corn, thyme, and rosemary.
- Bring to a simmer and cook for 10-15 minutes, allowing vegetables to become tender and flavors to meld.
- Season with salt and black pepper to taste.
- Stir in heavy cream.
- Whisk in the cornstarch slurry and cook, stirring constantly, until the soup thickens to your desired consistency.
- Serve hot, optionally topped with baked puff pastry or biscuits.
Notes
- Cooked chicken can be leftover rotisserie chicken or chicken breasts boiled and shredded.
- Adjust seasoning as needed before serving.
- For a thicker soup, add more cornstarch slurry.
- Nutritional values estimated; varies by ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
