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5.0 from 12 votes

Chicken Pot Pie Soup Recipe

Comfort food is at its best with this chicken pot pie soup recipe. It's creamy, loaded with veggies, and cooks on the stovetop.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 274 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons unsalted butter diced
  • 1/2 cup yellow onion diced
  • 2 cloves garlic minced
  • 3 carrots peeled and diced
  • 2 celery stalks diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, melt the butter over medium-high heat.
  2. Add the onion and garlic and sauté until softened, about 5 minutes.
  3. Add the carrots and celery and sauté for an additional 5 minutes, until slightly softened.
  4. Sprinkle the flour over the vegetables and stir until well combined.
  5. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
  6. Add the shredded chicken, frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper to the pot.
  7. Bring the soup to a simmer and let it cook for 10-15 minutes, until the vegetables are tender and the soup has thickened.
  8. Place soup in bowls and garnish with fresh parsley if desired.
  9. Serve with biscuits on top.

Notes

  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
  • In a slow cooker liner, combine butter, onion, garlic, carrots, celery, chicken broth, thyme, salt and pepper.
  • If you're using uncooked chicken, add 2 chicken breasts at this point. If the chicken is already cooked, add it later.
  • Cover and cook on low for 6 hours. (If using chicken breasts, the chicken should be cooked through and easily shredded with a fork.)
  • About 1 hour before serving shred chicken with two forks (or add in the cooked chicken, and add in the peas and corn.
  • Then stir in heavy cream. Cover and heat through for one more hour.
  • If you want the soup thicker, add more heavy cream or you can make a cornstarch slurry with 1/4 cup heavy cream and two tablespoons of cornstarch. Drizzle this into the soup before slow cooking for the last hour.
  • Set the Instant Pot to Sauté and add the unsalted butter.
  • Add the onion, garlic, carrots and celery. Sauté for 5-7 minutes or until the onions are translucent. Press cancel and add 1 cup of the broth to deglaze the pot.
  • Add the remaining broth, cooked chicken, peas, corn, thyme, salt and pepper.
  • Put the lid on the Instant Pot and set to high pressure for 10 minutes. Allow to natural release for 5 minutes, then open the valve to release any extra pressure.
  • Add the heavy cream and mix to heat through.
  • If the soup isn't thick enough, you can thicken it with a cornstarch slurry as explained above.

Nutrition Information

Calories 274kcal (14%) Carbohydrates 20g (7%) Protein 17g (34%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 71mg (24%) Sodium 1035mg (43%) Potassium 427mg (12%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5719IU (114%) Vitamin C 15mg (17%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 20g 7%
Protein 17g 34%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 71mg 24%
Sodium 1035mg 43%
Potassium 427mg 9%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 5719IU 114%
Vitamin C 15mg 17%
Calcium 50mg 5%
Iron 2mg 11%

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