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
Cost: $14.50, $2.42 per Serving
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 4 tablespoons butter over medium-high heat in a large pot.
- Add 1 diced onion and 3 diced celery ribs. Cook for 7–10 minutes until softened.
- Stir in 2 cloves minced garlic (about 2 teaspoons) and cook for 30–60 seconds.
- Add ¼ cup flour and cook for 1 minute.
- Slowly pour in 4 cups chicken broth, stirring continuously.
- Stir in the potatoes, bay leaf, thyme, salt and pepper until combined.
- Add 1½ pounds diced Yukon gold potatoes, 1 bay leaf, ½ teaspoon dried thyme, 2 teaspoons salt, and ½ teaspoon black pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in 2 cups cooked diced chicken, ½ cup heavy cream, ½ cup frozen corn, and 2 cups frozen peas and carrots.
- Simmer for 5–7 minutes until heated through.
- Prepare 1 can biscuits according to package directions.
- Remove the bay leaf, serve warm, and top each serving with a biscuit. 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
