Go Back
Hearty chicken pot pie soup recipe served in a blue bowl with golden biscuits.
wiame recipes

Easy & Comforting Chicken Pot Pie Soup

Craving the classic comfort of chicken pot pie in a hearty bowl? This easy chicken pot pie soup brings all the cozy, savory flavors you love — tender chicken, creamy broth, and hearty vegetables — without the crust. It’s the perfect one-pot comfort meal for busy weeknights or chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 4 tbsp salted butter
  • 1 cup carrot small-diced
  • 1 cup celery small-diced
  • 1 cup onion small-diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 1/2 cups Yukon gold potatoes small-diced
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper freshly ground
  • 2 cups cooked chicken diced or shredded
  • 1/2 cup heavy cream or half-and-half
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • biscuits for serving
  • fresh parsley chopped, for garnish (optional)

Equipment

  • Large Dutch Oven or Stockpot
  • Cutting board
  • Chef's knife
  • measuring cups and spoons
  • Wooden Spoon or Heat-Resistant Spatula

Method
 

  1. Melt butter in a Dutch oven or stockpot over medium heat. Add diced carrots, celery, and onion. Cook for about 10 minutes until softened and lightly browned, stirring occasionally.
  2. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  3. Add flour and stir constantly for 1 minute to form a roux.
  4. Pour in chicken stock and add diced potatoes, bay leaf, thyme, and black pepper. Stir to combine and bring to a boil.
  5. Reduce heat to low and simmer for about 15 minutes until potatoes are tender, stirring occasionally.
  6. Add cooked chicken, heavy cream, peas, and corn. Simmer gently for another 5 minutes until heated through. Remove bay leaf before serving.
  7. Serve warm with biscuits and garnish with chopped parsley if desired.

Notes

Use Yukon Gold potatoes for the best creamy texture. Substitute with Russet potatoes if needed. For a lighter soup, replace heavy cream with milk or half-and-half. Add vegetables like green beans or mushrooms for variation. Store leftovers in the fridge for up to 4 days or freeze for 1 month.