Chicken Pot Pie Soup
This Chicken Pot Pie Soup is rich, creamy, and full of classic flavor! This soup is made with tender chicken and vegetables in a creamy sauce then topped with biscuits for the ultimate comfort food!
Servings: 6
Ingredients
- 4 Tablespoons Salted Butter
- 3 Celery ribs diced
- 1 small Onion diced
- ¼ cup All Purpose Flour
- 2 cloves garlic minced (or 2 teaspoons pre-minced garlic)
- 4 cups Chicken Broth
- 1 ½ pounds Yukon Gold Potatoes peeled and diced into 1/2 inch pieces
- 1 Bay Leaf
- ½ teaspoon Dried Thyme Leaves
- ½ teaspoon Black Pepper
- 2 teaspoon Salt
- 2 cups Cooked Diced or Shredded Chicken
- ½ cup Heavy Cream
- ½ cup Frozen Corn
- 2 cups Frozen Peas and Carrots approximately 12 ounces
- 1 can Biscuits for serving
Instructions
- Melt the butter over medium high heat in a large stock pot or dutch oven.
- Add in the onion and celery. Sauté for 7-10 minutes until they are softened.
- Stir in the minced garlic and cook for 30-60 seconds until you can start to smell the garlic.
- Mix in the flour and cook for approximately 1 minute.
- Slowly pour in the broth, stirring as it's added.
- 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 tender.
- Add the diced chicken, heavy cream, corn and carrots and peas. Mix to combine.
- Bring the mixture back to a low simmer and cook for 5-7 minutes until all the ingredients are heated through and combined.
- Prepare the biscuits based on the package instructions while the soup is simmering.
- Remove the bay leaf from the soup. Serve warm topped with a cooked biscuit and enjoy!
Video
Notes
Make sure that you stir the soup occasionally while simmering to make sure that ingredients are not sticking to the bottom of the pan.
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.
1/4 teaspoon ground thyme can be used instead of the dried thyme leaves.
Refrigerate any leftovers in an airtight container for up to 5 days.
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.
Nutrition
Calories: 353kcal | Carbohydrates: 34g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 1569mg | Potassium: 892mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4992IU | Vitamin C: 31mg | Calcium: 63mg | Iron: 2mg
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