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Chicken Pot Pie Soup has all the flavor and comfort of classic chicken pot pie but without the extra calories and extra work of a pie crust. Hearty and delicious, it’s perfect comfort food for chilly winters.
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Chicken Pot Pie Soup

Chicken Pot Pie Soup has all the flavor and comfort of classic chicken pot pie but without the extra calories and extra work of a pie crust. Hearty and delicious, it’s perfect comfort food for chilly winters.
Course Soup
Cuisine American
Keyword chicken pot pie soup, chicken soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 293kcal
Author Lalaine

Ingredients

For Poached Chicken

  • 1 pound boneless, skinless chicken breast
  • 4 cups water
  • 1 onion, peeled and quartered
  • 3 cloves garlic, peeled and pounded
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 teaspoon peppercorns

For the Chicken Pot Pie Soup

  • 4 tablespoons butter
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup flour
  • 3 cups broth, from poaching the chicken
  • 1 cup milk or half and half
  • 1 cup frozen sweet peas, thawed
  • salt and pepper to taste

Instructions

  • In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add water, quartered onions, smashed garlic cloves, thyme, bay leaf, salt, and peppercorns.
  • Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
  • With a slotted spoon, remove chicken from heat and allow to cool to touch. Coarsely shred chicken and keep warm. 
  • Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve broth.
  • In a large pot over medium heat, heat butter. When it begins to melt, add diced onions, garlic, celery, and carrots. Cook, stirring occasionally, until softened.
  • Add flour and cook, stirring regularly, for about 1 to 2 minutes.
  • Add reserved broth, whisking vigorously to prevent lumps. 
  • Add milk, shredded chicken, and sweet peas. Bring to a simmer and continue to cook until vegetables and meat are heated through, and liquid thickens.
  •  Season with salt and pepper to taste. Serve hot.

Nutrition

Serving: 597g | Calories: 293kcal | Carbohydrates: 24.5g | Protein: 14.7g | Fat: 15.4g | Saturated Fat: 8.7g | Cholesterol: 54mg | Sodium: 845mg | Potassium: 532mg | Fiber: 4.4g | Sugar: 9g | Vitamin A: 6700IU | Vitamin C: 29.7mg | Calcium: 170mg