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Close-up of a hearty bowl of creamy chicken pot pie soup with vegetables and two golden biscuits.

This creamy chicken pot pie soup delivers all the comforting flavors of a classic pot pie in an easy, one-pot meal. Rich, hearty, and family-friendly, it’s perfect for cozy nights without the fuss of making a crust.
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Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tbsp salted butter
  • 1 cup carrots, small diced
  • 1 cup celery, small diced
  • 1 cup onion, small diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 1/2 cups Yukon gold potatoes, small diced
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 2 cups cooked chicken, diced or shredded
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • salt, to taste

Equipment

  • Dutch oven or large stockpot
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons
  • wooden spoon or spatula

Method
 

  1. Dice carrots, celery, and onion into small even pieces and mince the garlic. This prep ensures even cooking.
  2. Melt butter in a Dutch oven over medium heat. Add carrots, celery, and onion. Sauté for about 10 minutes until softened and lightly browned. Add garlic and cook 30 seconds until fragrant.
  3. Stir flour into the vegetables and cook for 1 minute, stirring constantly, to form a roux.
  4. Gradually whisk in chicken stock until smooth. Add potatoes, bay leaf, thyme, and black pepper. Stir well.
  5. Bring soup to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until potatoes are tender.
  6. Stir in cooked chicken, heavy cream, peas, and corn. Simmer for 5 minutes until heated through. Remove bay leaf.
  7. Taste and adjust seasoning with salt and pepper. Serve hot with biscuits and parsley if desired.

Notes

Use rotisserie chicken to save time. Yukon gold potatoes work best, but red or sweet potatoes can be substituted. For dairy-free, swap butter for olive oil and use full-fat coconut milk. Add mushrooms or green beans for extra vegetables.