Chicken Pot Pie Soup

5 from 1 vote

Chicken Pot Pie Soup is everything you love about classic chicken pot pie in a cozy, creamy bowl. Packed with tender chicken, hearty vegetables, and rich, comforting flavors, it's an easy family dinner that delivers all the comfort of the classic.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: 45 Minute Dinner, Chicken, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Kid Friendly, One Pan Meal, Soup, Soup Recipe, The Cooking Mawma

Servings:

Equipment

1 Dutch oven or stock pot

Ingredients

7 tbsp unsalted butter
1 white or yellow onion diced
2 carrots peeled and diced
2 celery ribs diced
4 garlic cloves minced
1/3 cup all-purpose flour
6 cups chicken broth or stock
2 large Yukon gold potatoes diced
2 tsp chicken bouillon powder
1 tsp salt more to taste
1/2 tsp pepper
4 cups cooked chicken shredded (I use rotisserie)
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream
1/4 cup parsley chopped, more for garnish
Biscuits for serving

Instructions

In a large Dutch oven or stock pot on medium-high heat, melt butter. Once melted, add onion, celery, and carrots and sauté for about 5 minutes, stirring occasionally, until golden.
Add garlic and sauté for another minute.
Add all purpose flour and mix in for 1 minute, until it becomes slightly golden.
Add chicken stock, potatoes, chicken bouillon, salt and pepper. Bring to a boil on high heat, then reduce heat to a medium-low simmer, partially cover and cook for 10-12 minutes or until potatoes are just fork tender.
Add shredded chicken, peas, corn, heavy whipping cream and parsley. Bring back to a low simmer and cook for another 5 minutes, until peas and corn and tender.
Taste for salt and pepper, and add if needed. Serve with biscuits and enjoy!

Nutrition