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Chicken Pot Pie Soup
5 from 12 votes

Chicken Pot Pie Soup

Chicken Pot Pie Soup is a creamy, comforting soup blending tender cooked chicken with vegetables like potatoes, peas, and carrots in a seasoned, thickened broth enriched with half-and-half and cream. Aromatic herbs, garlic, and onions build depth, while a gentle simmer melds the flavors into a rich yet smooth consistency. Served with buttermilk biscuits, it's a hearty meal with the familiar flavors of pot pie in spoonable form.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6 servings
Calories: 442 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 onion peeled and minced
  • 2 cloves garlic minced
  • 5 teaspoons thyme or 1 1/2 teaspoons dried, chopped fresh
  • 1 tablespoon parsley or 1 teaspoon dried, chopped, fresh
  • 2 potato cut into 1/4-inch pieces (about 1 pound, Yukon gold variety
  • 1 tablespoon all-purpose flour
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 bay leaf
  • 3 cups chicken diced or shredded, cooked
  • 1 (12 ounce) bag pea frozen
  • 1 (12 ounce) bag carrot frozen
  • buttermilk biscuits for serving

Instructions

    Cup of Yum
  1. Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
  2. Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
  3. Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, and bay leaf and bring to a boil.
  4. Reduce heat to simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off). 
  5. Remove and discard bay leaf. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve warm with buttermilk biscuits.

Notes

  • You can make homemade chicken broth and cook chicken simultaneously to streamline prep.
  • For a thicker soup, stir in a cold slurry of cornstarch and water and cook until thickened.
  • This soup keeps well and can be made several days ahead; rewarm gently on the stove or slow cooker low.
  • Freezing cream-based soups may cause texture changes; enjoy this recipe fresh when possible.
  • Use leftover turkey as an alternative to chicken for a twist on the flavor and protein.
  • Other vegetables like fresh corn, green beans, lima beans, or leafy greens may be added for variety.

Nutrition Information

Calories 442kcal (22%) Carbohydrates 18g (6%) Protein 23g (46%) Fat 31g (48%) Saturated Fat 17g (85%) Cholesterol 137mg (46%) Sodium 392mg (16%) Potassium 633mg (13%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1049IU (21%) Vitamin C 23mg (26%) Calcium 143mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 442

% Daily Value*

Calories 442kcal 22%
Carbohydrates 18g 6%
Protein 23g 46%
Fat 31g 48%
Saturated Fat 17g 85%
Cholesterol 137mg 46%
Sodium 392mg 16%
Potassium 633mg 13%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1049IU 21%
Vitamin C 23mg 26%
Calcium 143mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.