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Close-Up of Creamy Chicken Pot Pie Soup
Dominique

The Ultimate Creamy Chicken Pot Pie Soup Recipe

This hearty soup is a comforting twist on classic chicken pot pie, featuring tender chicken and vegetables in a rich, creamy broth. Perfect for a cozy meal, it comes together easily for a satisfying dinner.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 tablespoons salted butter
  • 1 cup small-diced carrot
  • 1 cup small-diced celery
  • 1 cup small diced onion
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups chicken stock
  • 1.5 cups small diced Yukon gold potatoes
  • 1 bay leaf
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon black pepper
  • 2 cups cooked diced or shredded chicken
  • 0.5 cup heavy cream
  • 1 cup frozen peas
  • 0.5 cup frozen corn
  • Biscuits for serving
  • fresh chopped parsley for garnish (optional)

Equipment

  • Dutch oven or large stockpot

Method
 

Cooking Steps
  1. Melt butter in a dutch oven or large stockpot over medium heat.
  2. Add carrot, celery, and onion; cook until softened and slightly browned for 10 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Stir in flour and cook for 1 minute.
  4. Pour in chicken stock, add potatoes, and season with bay leaf, thyme, and pepper, stirring to combine.
  5. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until potatoes are tender, stirring occasionally.
  6. Stir in cooked chicken, heavy cream, frozen peas, and corn.
  7. Simmer for 5 minutes until heated through, then discard the bay leaf. Serve hot with biscuits and an optional fresh parsley garnish.

Notes

For best results, adjust seasoning to taste before serving. You can use leftover roasted chicken for a quick preparation.