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–+ servings

Southern Chicken Pot Pie Soup

This hearty and creamy Southern Chicken Pot Pie Soup delivers all the comforting flavors of the classic pie without the crust. Packed with tender chicken, vegetables, and a rich broth, it’s the perfect cozy meal for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Comfort Food, Main Dish, Soup
Cuisine American, Southern
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 3 cups cooked chicken shredded
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and pepper to taste
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables are tender, about 5–7 minutes.
  • Add butter and flour to the pot, stirring constantly to create a roux. Cook for 1–2 minutes until slightly golden.
  • Slowly whisk in chicken broth, ensuring there are no lumps from the roux. Bring to a simmer.
  • Add shredded chicken, frozen peas, and frozen corn. Stir in thyme and rosemary.
  • Simmer for 10 minutes to allow flavors to meld.
  • Lower heat and stir in heavy cream. Cook for an additional 5 minutes, until heated through.
  • Season with salt and pepper to taste. Serve hot with your favorite sides.

Notes

For extra flavor, add a splash of sherry before simmering. Serve with warm biscuits or crusty bread for a full pot-pie experience.

Nutrition

Calories: 420kcal
Keyword Chicken Soup, comfort food, creamy soup, pot pie soup
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