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Chicken Pot Pie Soup
5 from 90 votes

Chicken Pot Pie Soup

Chicken Pot Pie Soup captures the classic pot pie flavors in a comforting, hearty soup filled with tender chicken, vegetables, herbs, and a creamy broth. It combines sautéed aromatics, herbs like thyme and rosemary, diced potatoes, peas, and optional corn in a savory chicken broth thickened with a milk and flour roux. This soup offers a creamy texture balanced by soft but intact vegetables and shredded chicken, making it a warming meal option with familiar flavors.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6
Course: Soup
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  1. Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
  2. Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste. 
  3. Cover and bring soup to a low boil then reduce heat to medium-low, (press veggies down into broth) and allow to simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
  4. Meanwhile in a medium saucepan set over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk into flour mixture.
  5. Season with salt and pepper to taste. Cook mixture, stirring constantly until thickened (don't boil). Stir in cream then remove from heat, cover with lid.
  6. Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.
  7. Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.
  8. Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).

Notes

  • Serve this soup alongside classic buttermilk, drop, parmesan, or cheddar chive biscuits for a satisfying meal.