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Chicken Pot Pie Soup

Bowl of creamy chicken pot pie soup with vegetables and a golden biscuit on top
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This Chicken Pot Pie Soup is a creamy, hearty one-pot meal packed with tender chicken, vegetables, and a rich broth—perfect for cold weather comfort food.

Ingredients

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  • ⅓ cup unsalted butter (38g)
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and chopped
  • 3 celery stalks, thinly sliced
  • 5 garlic cloves, minced
  • ⅓ cup all-purpose flour (40g)
  • 6 cups chicken stock (1.5L)
  • 1 pound Yukon gold potatoes, peeled and cubed (450g)
  • 2 teaspoons fresh thyme (or ½ tsp dried)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 4 cups cooked shredded chicken (about 1 rotisserie chicken)
  • 1 cup frozen peas (135g)
  • 1 cup frozen corn (145g)
  • ½ cup milk (120ml)
  • ½ cup heavy cream (120ml)
  • ¼ cup chopped fresh parsley

Instructions

  1. In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 7–10 minutes until softened.
  2. Stir in garlic and flour. Cook for 2 minutes, stirring constantly.
  3. Slowly whisk in chicken stock to avoid lumps.
  4. Add potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
  5. Add shredded chicken, frozen peas, and corn. Stir well to combine.
  6. Pour in milk and heavy cream. Bring to a gentle boil, then simmer 5–10 minutes more.
  7. Stir in parsley just before serving and adjust seasoning as needed.

Notes

  • Use rotisserie chicken for convenience and extra flavor.
  • For a lighter version, replace cream with more milk or half-and-half.
  • To thicken soup further, mash a few potatoes or add a cornstarch slurry.
  • Frozen peas and corn can be used directly—no need to thaw.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://recipeeasily.com/chicken-pot-pie-soup-recipe/