Chicken Pot Pie Soup

When the weather turns chilly, Chicken Pot Pie Soup is one of my absolute favorite comfort meals. It’s everything you love about a classic chicken pot pie but in a soup form. The creamy filling, the tender chicken, and those savory vegetables all in one steaming bowl.

The best part is you don’t even have to fuss with a full crust! I love topping mine with biscuits for a soup recipe that my whole family loves. This easy meal makes dinnertime a breeze as everything cooks in one pot and is ready in less than an hour.

Ingredients

• Butter – We used salted butter
• Dice Veggies – We used celery and yellow onion
• All Purpose Flour – Helps to thicken the soup
• Minced Garlic – Learn How to Mince Garlic Cloves
• Chicken Broth – See Chicken broth substitutes
• Yukon Gold Potatoes – Feel to substitute with russet potatoes
• Simple Spices – All you need Dried Thyme Leaves, salt and black pepper
• Cooked Diced or Shredded Chicken Breast – Substitute with Rotisserie Chicken
• Heavy Cream – Substitute with whole milk or a dairy free milk such as almond milk
• Frozen Corn – You can substitute with canned corn – make sure to drain.
• Frozen Peas and Carrots – I love using the peas and carrots mixed vegetables for this soup, but you can use fresh carrots peeled and diced with frozen peas if you prefer.
• Biscuits – You can use canned biscuits or make this Easy Homemade Biscuits Recipe

Scroll to the recipe card for the full recipe details.

How to Make Chicken Pot Pie Soup

Step 1 – Melt the butter over medium high heat in a large pot or dutch oven. Add in the onion and celery. Sauté for 7-10 minutes until they are softened on the stovetop.

Step 2 – Stir in the minced garlic and cook for 30-60 seconds until you can start to smell the garlic.

Step 3 – Mix in the flour and cook for approximately 1 minute.

Step 4 – Slowly pour in the broth, stirring as it’s added.

Step 5 – Stir in the potatoes, bay leaf, thyme, salt and pepper until combined. Bring the mixture to a boil and then reduce the heat to low and simmer for about 15-20 minutes until the potatoes are fork-tender.

Step 6 – Add the diced chicken, heavy cream, corn and carrots and peas. Mix to combine.

Step 7 – Bring the mixture back to a low simmer and cook for 7-10 minutes until all the ingredients are heated through, tender and combined.

Step 8 – Prepare the biscuits based on the package instructions while the soup is simmering.

Step 9 – Remove the bay leaf from the soup. Serve warm topped with a cooked biscuit and enjoy!

Recipe Tips

• Keep Stirring – Make sure that you stir the soup occasionally while simmering to make sure that ingredients are not sticking to the bottom of the pan.
• Dice Chicken – I like to dice the chicken as it’s more consistent with the way that the chicken is in traditional chicken pot pie but you can use shredded if you prefer as well.

Variations Ideas

• Gluten-Free – Use cornstarch or gluten-free flour to thicken the soup.
• Vegetarian Option – Substitute chicken for mushrooms and use veggie broth for a delicious variation.
• Add More Veggies – This is a great recipe to add any leftover veggies such as green beans, cauliflower florets or shredded carrots.
• Spices – Feel free to add in your favorite spices such as fresh herbs such as rosemary, thyme or fresh parsley.
• Soup Topping – We like serving this soup topped with biscuits but you can also pour the soup in a baking dish and top with pie crust then bake.