Go Back
There's nothing quite as comforting as a warm bowl of chicken pot pie, and this cozy crustless chicken pot pie soup brings that beloved dish into a new, hearty format. Perfect for chilly evenings, this soup captures the essence of traditional pot pie with its rich and flavorful broth, tender chicken, and an abundance of vegetables—all without the fuss of a crust.

Comfort From Scratch: Classic Pot Pie Soup

Warm up your spring gatherings with this Cozy Crustless Chicken Pot Pie Soup! Perfect for a delightful brunch or a light weeknight dinner, this creamy soup captures the essence of traditional pot pie but in a quick, wholesome format. Packed with tender chicken, vibrant veggies, and rich flavors, it's a comforting choice for any occasion. Try it tonight and enjoy a bowlful of nostalgia. Save this recipe for later so you can indulge anytime!
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

1 pound boneless, skinless chicken thighs or breasts, diced into bite-sized pieces

4 cups chicken broth

2 cups potatoes, diced (any variety, such as Yukon Gold or Russet)

1 cup frozen peas

1 cup heavy cream

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and soft. Stir in the minced garlic and continue to sauté for an additional minute until fragrant, being careful not to let it burn.

    Add Vegetables: To the pot, add the diced carrots and celery. Cook for around 5 minutes, stirring occasionally, until the vegetables begin to soften.

      Season: Sprinkle in the dried thyme, rosemary, smoked paprika, and a generous pinch of salt and black pepper. Stir well to coat the vegetables with the seasonings, allowing the flavors to meld.

        Cook the Chicken: Incorporate the diced chicken into the pot, mixing it with the vegetables. Cook for about 5-7 minutes, stirring occasionally, until the chicken pieces are browned on the outside. They don't need to be cooked all the way through at this stage.

          Add Broth and Potatoes: Carefully pour in the chicken broth and add the diced potatoes. Raise the heat to bring the mixture to a vigorous boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes are tender and easily pierced with a fork.

            Stir in Peas and Cream: After the potatoes are tender, stir in the frozen peas and then pour in the heavy cream. Allow the soup to heat through gently for another 5 minutes, stirring occasionally.

              Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed. This step is crucial for enhancing the overall flavor.

                Serve: Ladle the warm soup into serving bowls and garnish with freshly chopped parsley. Serve immediately to savor the comforting flavors of this delightful pot pie soup!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: For an extra touch, serve the soup with crusty bread or topped with a sprinkle of additional chopped parsley. A drizzle of olive oil over the top can also enhance the richness of the dish. Enjoy!