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Chicken Pot Pie Soup

Warm up with a bowl of creamy Chicken Pot Pie Soup, a comforting twist on the classic chicken pot pie recipe! Loaded with tender chicken, hearty potatoes, and vibrant vegetables in a luscious creamy broth, this soup is perfect for busy weeknights or cozy weekends during the colder months.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 312 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 6 Tablespoons salted butter
  • 1 medium yellow onion chopped
  • 3-4 medium carrots sliced
  • 2 celery ribs finely chopped
  • 3 cloves garlic minced
  • 8 ounces white or brown mushrooms sliced
  • ⅓ cup all-purpose flour
  • 6 cups chicken broth
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoon Better than Bouillon roasted chicken bouillon
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • Pinch of oregano and/or cayenne pepper (optional)
  • 1 ½ lbs Yukon gold potatoes diced large about 1/2" thick (about 4-5 medium potatoes)
  • 2 boneless, skinless chicken breasts (about 1 pound) or 5 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup heavy cream
  • ¼ cup finely chopped fresh parsley + more for garnish
  • warm buttermilk biscuits

Instructions

    Cup of Yum
  1. In a large dutch oven or pot over medium-high heat, melt the butter. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened slightly.
  2. Add the garlic and mushrooms. Cook for another another 5 minutes, stirring occasionally.
  3. Sprinkle the flour over the sauteed vegetables and stir. Cook for 1 minute while stirring.
  4. Add the chicken broth, chicken, potatoes, salt, chicken bouillon, thyme, pepper, and pinch of oregano or cayenne pepper, if using. Bring to a boil, then reduce the heat to medium-low, partially cover, and simmer for 12 to 15 minutes until the potatoes are fork tender.
  5. Add the frozen peas, corn, heavy cream, and parsley. Continue to simmer for about 5 minutes until the veggies and potatoes are tender and cooked through. Taste and adjust the seasoning as needed, then serve with warm buttermilk biscuits.

Notes

  • You can use a Costco rotisserie chicken for convenience.
  • Green beans are an excellent substitute if you'd prefer them over peas.
  • You can bake the buttermilk biscuits from a can from the refrigerated section in the grocery store or make them from-scratch. I like to make the biscuit dough first and cut them out, then refrigerate the unbaked biscuits on a baking sheet until shortly before the soup finishes. That way I can pop them in the oven and they can bake just in time to serve them with the soup.
  • Store: Keep cooled soup in an airtight container in the fridge for 3-4 days.
  • Freeze: Freeze without the cream for up to 3 months; add cream when reheating for best texture.
  • Reheat: Warm gently on the stove or microwave in intervals, stirring until hot.
  • Make Ahead: Prep everything except the cream, peas, and corn a day ahead; finish cooking when ready to serve.

Nutrition Information

Calories 312kcal (16%) Carbohydrates 32g (11%) Protein 13g (26%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 61mg (20%) Sodium 1366mg (57%) Potassium 815mg (23%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 4466IU (89%) Vitamin C 29mg (32%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 312

% Daily Value*

Calories 312kcal 16%
Carbohydrates 32g 11%
Protein 13g 26%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.3g 15%
Cholesterol 61mg 20%
Sodium 1366mg 57%
Potassium 815mg 17%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 4466IU 89%
Vitamin C 29mg 32%
Calcium 54mg 5%
Iron 2mg 11%

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