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This Chicken Pot Pie Soup is a cozy and comforting dish that captures all the flavors of the classic pot pie in a hearty soup form! Tender chunks of chicken are simmered with carrots, peas, and potatoes in a creamy, savory broth infused with herbs and spices. Topped with flaky biscuit pieces or crunchy crackers, this soup brings together the warmth and nostalgia of a homemade pot pie in every spoonful. Perfect for chilly nights or whenever you need a comforting meal, this Chicken Pot Pie Soup is sure to become a family favorite.
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Chicken Pot Pie Soup

Whether you’re looking for a cozy lunch, a hearty dinner, or a dish to warm you up on a cold day, Chicken Pot Pie Soup is the perfect choice. The combination of creamy broth, tender chicken, and fresh vegetables makes it a crowd-pleaser that everyone will enjoy.
Course Soup
Cuisine American
Keyword Chicken Pot Pie, Chicken Pot Pie Soup, soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 cups

Ingredients

  • 1 1/4 cups chopped yellow onion 1 medium
  • 1 cup diced celery 3 ribs
  • 1 cup peeled and diced carrots 2 carrots
  • 2 1/2 cups low-sodium chicken broth
  • 2 cups heaping peeled and diced russet potatoes, 1/2-inch dice ( about 2 medium potatoes)
  • 2 cups milk
  • 1 cup frozen or fresh peas
  • 1 cup frozen corn optional
  • 3 cups cooked shredded chicken preferably bone-in cooked
  • 1/2 cup heavy cream
  • 1 Tablespoon minced garlic
  • 6 Tablespoon butter divided
  • 3 Tablespoon chopped fresh parsley
  • 2 teaspoon minced fresh thyme or 1 teaspoon dried
  • 2 teaspoon minced fresh rosemary or 1 teaspoon dried
  • 6 Tablespoon all-purpose flour
  • 2 bay leaves
  • Salt and freshly ground black pepper

Instructions

  • In a large pot, melt 1 tablespoon of butter over medium-high heat. Add the onion, carrot, and celery, sautéing for 3 minutes. Then, add the garlic and continue to sauté for an additional minute.
  • Next, pour in the chicken broth, then add the potatoes, thyme, rosemary, and bay leaves. Season with salt and pepper to taste.
  • Cover the pot and bring the soup to a gentle boil, then reduce the heat to medium-low. Press the vegetables down into the broth and let it simmer, stirring occasionally, until the potatoes are nearly tender, about 15 minutes.
  • In the meantime, in a medium saucepan over medium heat, melt the remaining 5 tablespoons of butter. Stir in the flour and cook the mixture for 1 ½ minutes, stirring constantly. While whisking, gradually pour the milk into the flour mixture.
  • Season the mixture with salt and pepper to taste. Continue cooking, stirring constantly, until it thickens (avoiding boiling). Then, stir in the cream and remove from heat, covering with a lid.
  • Once the potatoes are nearly tender, add the peas and corn to the soup with the vegetables, and heat through for a few minutes.
  • Stir the milk mixture and chicken into the soup. If you prefer a thinner consistency, you can add a bit of chicken broth as needed.
  • Remove the bay leaves, then stir in the parsley. Serve the soup warm, enjoy.