If you love the comforting flavors of a classic chicken pot pie but want something quicker and heartier, this Southern Chicken Pot Pie Soup is perfect. Creamy, flavorful, and packed with tender chicken, vegetables, and flaky biscuit-style topping, it’s like a hug in a bowl.
Last week, I was craving the cozy taste of chicken pot pie, but didn’t have the patience to bake a whole pie. That’s when I decided to turn it into a soup! The result was incredible—every spoonful had the warmth and flavor of a homemade pie, but in minutes. It quickly became a family favorite for chilly evenings.
Ingredients:
2 cups cooked, shredded chicken
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1/3 cup flour
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper, to taste
1 cup frozen peas
1 cup frozen corn
1 sheet puff pastry or biscuit dough (optional, for topping)
Instructions:
In a large pot, melt butter over medium heat. Sauté onions, garlic, carrots, and celery until tender.
Stir in flour and cook 1–2 minutes to make a roux.
Slowly whisk in chicken broth until smooth. Add thyme, salt, and pepper.
Add shredded chicken, peas, and corn. Simmer for 10–15 minutes.
Stir in heavy cream and cook until heated through.
Optional: Bake puff pastry or biscuit dough according to package instructions and serve on top or alongside the soup.
Note:
For an extra Southern touch, serve with a sprinkle of crispy bacon bits or shredded cheddar cheese. This soup also freezes beautifully if you want to make it ahead for busy nights.
