Go Back
Chicken pot pie is a beloved classic that evokes feelings of warmth and comfort, especially during the chillier months. This dish, with its flaky crust and savory filling, has many variations that cater to different tastes and preferences. However, for those looking to enjoy the essence of chicken pot pie without the fuss of a crust, the cozy crustless chicken pot pie soup emerges as a delightful alternative.

Comfort From Scratch: Classic Pot Pie Soup

Warm up your spring evenings with this Cozy Crustless Chicken Pot Pie Soup. It's a delightful twist on a classic comfort food, packed with creamy goodness and vibrant veggies. This easy weeknight dinner is perfect for busy nights when you crave something nourishing yet simple to prepare. With just 30 minutes from start to finish, try this comforting soup tonight and create a new family favorite that everyone will love. Save this recipe for later!
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 paprika

Salt and pepper, to taste

1 pound boneless, skinless chicken thighs or breasts, diced

4 cups chicken broth

2 cups potatoes, diced (any variety)

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 cook for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.

    Add Vegetables: Add the diced carrots and celery to the pot. Cook for about 5 minutes until softened, stirring occasionally.

      Season: Sprinkle in the dried thyme, rosemary, paprika, salt, and pepper. Mix well to coat the vegetables.

        Cook the Chicken: Add the diced chicken to the pot, stirring to combine. Cook for about 5-7 minutes until the chicken is browned on the outside (it doesn't need to be cooked through).

          Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let it cook for about 15 minutes, or until the potatoes are tender.

            Stir in Peas and Cream: Once the potatoes are tender, stir in the frozen peas and heavy cream. Let the soup heat through for another 5 minutes.

              Adjust Seasoning: Taste the soup and adjust seasoning with additional salt and pepper, if needed.

                Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy your comforting bowl of pot pie goodness!

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