Go Back

Chicken Pot Pie Soup - A Comforting Twist

This hearty Chicken Pot Pie Soup is the ultimate comfort food! With creamy broth, tender chicken, and flaky pie crust crumbles, it's a perfect 'chicken stirfry easy recipe' for cozy nights.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soups & Stews
Cuisine: American
Keywords: air fryer cookies easy recipes, butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, easy recipes for dinner, easy recipes ninja creami, food receipt easy recipes
Servings: 6 servings
Author: Clara

Ingredients

  • 1 lb cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1/4 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 cup onion, finely diced
  • 2 tbsp butter
  • Salt and pepper to taste
  • Flaky pie crust, baked and crumbled, for topping

Instructions

  1. In a large pot, melt butter over medium heat. Sauté diced onion until translucent.
  2. Stir in the flour and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in chicken broth, ensuring no lumps remain. Bring to a gentle simmer.
  4. Add shredded chicken and frozen vegetables to the pot. Simmer for 10-12 minutes until vegetables are tender.
  5. Pour in milk and heavy cream, stirring well. Season with salt and pepper to taste.
  6. Serve hot, topped with crumbled pie crust for a deliciously comforting touch.

Notes

For a richer flavor, use rotisserie chicken and homemade broth. Leftovers can be stored in the refrigerator for up to 3 days.