Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup has all the flavors of the classic pot pie — tender chicken, creamy broth, hearty veggies, and a buttery richness — without the fuss of making a crust. It’s a one-pot comfort meal that comes together quickly and pairs beautifully with biscuits, puff pastry, or crusty bread.

Ingredients (6 servings)

2 tbsp butter (or olive oil)

1 medium onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

1/3 cup all-purpose flour (for thickening)

4 cups chicken broth (low sodium preferred)

2 cups cooked chicken, shredded (rotisserie works great)

1 1/2 cups potatoes, diced (Yukon gold or russet)

1 cup frozen peas

1 cup frozen corn

1 cup heavy cream (or half & half for lighter version)

1/2 tsp dried thyme

1/2 tsp dried parsley

Salt & black pepper, to taste

Optional garnish: fresh parsley, puff pastry squares, or biscuits

Instructions

Sauté vegetables:

In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook 1 more minute.

Make the roux:

Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to remove raw flour taste.

Add broth & simmer:

Slowly whisk in chicken broth until smooth. Bring to a simmer.

Add chicken & potatoes:

Stir in shredded chicken, diced potatoes, thyme, parsley, salt, and pepper. Simmer uncovered for 15 minutes, or until potatoes are tender.

Add peas, corn & cream:

Stir in frozen peas, corn, and heavy cream. Simmer for 5 more minutes, stirring occasionally, until soup is creamy and hot.

Serve:

Ladle into bowls and top with fresh parsley. Serve with biscuits, puff pastry, or bread for that pot-pie feel.