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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

4.9 from 28 reviews

This comforting Chicken Pot Pie Soup combines tender chicken, hearty vegetables, and creamy broth into a delicious, easy-to-make meal. Inspired by classic chicken pot pie flavors, this soup offers a warm and satisfying dish perfect for cozy dinners. Served with flaky biscuits and a sprinkle of fresh parsley, it’s a family favorite that brings a homestyle touch to your table.

Ingredients

Scale

Vegetables & Aromatics

  • 1 cup small-diced carrot
  • 1 cup small-diced celery
  • 1 cup small diced onion
  • 2 cloves garlic, minced
  • 1 ½ cups small diced Yukon gold potatoes
  • 1 cup frozen peas
  • ½ cup frozen corn

Liquids & Dairy

  • 4 cups chicken stock
  • ½ cup heavy cream

Protein

  • 2 cups cooked diced or shredded chicken

Fats & Seasonings

  • 4 tablespoons salted butter
  • ¼ cup all-purpose flour
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper

Serving

  • Biscuits for serving
  • Fresh chopped parsley for garnish (optional)

Instructions

  1. Prepare the base: In a dutch oven or large stockpot, melt the butter over medium heat to create a flavorful foundation for the soup.
  2. Sauté vegetables: Add the diced carrot, celery, and onion. Stir occasionally and cook for about 10 minutes until softened and slightly browned. Then add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Make roux: Sprinkle in the flour and stir it into the vegetables and butter. Cook this mixture for one minute to develop a lightly toasted flavor and to begin thickening the soup.
  4. Add liquids and potatoes: Slowly pour in the chicken stock while stirring to avoid lumps. Add the diced Yukon gold potatoes along with the bay leaf, dried thyme, and black pepper. Stir to combine all ingredients evenly.
  5. Simmer: Bring the soup to a boil, then reduce heat to low and let it simmer for 15 minutes. Continue stirring occasionally to avoid sticking. The potatoes should become tender during this time.
  6. Incorporate chicken and vegetables: Stir in the cooked diced or shredded chicken, heavy cream, frozen peas, and frozen corn. Mix well to integrate the ingredients into the creamy base.
  7. Final simmer and serve: Bring the soup back to a gentle simmer and cook for 5 more minutes to warm everything through. Remove and discard the bay leaf. Serve hot with biscuits on the side and garnish with fresh chopped parsley if desired.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
  • Use rotisserie chicken for a quick shortcut.
  • Yukon gold potatoes hold their shape well but you can swap with russet potatoes if needed.
  • If desired, add more vegetables like mushrooms or green beans for extra flavor and texture.
  • Leftovers keep well refrigerated for up to 3 days and reheat on the stove or microwave.
  • Make this soup dairy-free by skipping the heavy cream or using coconut cream as an alternative.

Nutrition

Keywords: Chicken pot pie soup, comfort soup recipe, creamy chicken soup, easy dinner soup, homemade chicken soup

Find it online: https://servedbynora.com/chicken-pot-pie-soup-recipe/