I’m so excited to share my Chicken Pot Pie Soup recipe with you! This soup tastes like a cozy chicken pot pie but comes together in one pot, making it perfect for nights when you want something warm and comforting without much fuss. Every spoonful is creamy, hearty, and filled with tender chicken, vegetables, and soft potatoes.
Level: Easy
Total Time: About 45 minutes
Prep Time: About 20 minutes
Cook Time: About 25 minutes
Yield: 4 servings
Course: Main Course, Soup
Cuisine: American
The first time I made Chicken Pot Pie Soup, I remember how surprised everyone was at how close it tasted to the classic pot pie, only without the crust on top. The flavor is familiar and comforting, and the creamy broth makes it feel like a warm hug in a bowl.
What I love most about this recipe is how simple the steps are. You cook vegetables until soft, add flour to make the soup thick, pour in stock, simmer until the potatoes turn tender, and then finish with chicken, peas, corn, and a splash of cream. It smells incredible as it cooks and feels like a meal that took hours, even though it comes together much faster.
This soup is great for weeknights, cold days, or times when you want a homemade meal that feels special without being complicated.
How to Make Chicken Pot Pie Soup
Here is how this soup comes together:
• Fresh vegetables soften in butter to create the base
• Flour helps thicken the broth so it becomes creamy
• Chicken stock and potatoes simmer together until tender
• Thyme, pepper, and a bay leaf add gentle flavor
• Cooked chicken, peas, corn, and cream make it rich and hearty
• Warm biscuits on the side make it feel like a pot pie in a bowl
Everything cooks in one pot, and the steps are easy to follow even if you are new to cooking.
Ingredients
• 4 tablespoons salted butter
• 1 cup small diced carrot
• 1 cup small diced celery
• 1 cup small diced onion
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken stock
• 1½ cups small diced Yukon gold potatoes
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 2 cups cooked diced or shredded chicken
• ½ cup heavy cream
• 1 cup frozen peas
• ½ cup frozen corn
• Biscuits for serving
• Fresh parsley for garnish, optional
Directions
- Cook the vegetables
• Place a large pot over medium heat and melt the butter.
• Add the carrot, celery, and onion.
• Stir now and then until the vegetables soften and become slightly browned. This takes about 10 minutes.
• Add the garlic and cook for about 30 seconds while stirring so it does not burn. - Add the flour
• Sprinkle the flour over the vegetables.
• Stir well so everything is coated.
• Cook for 1 minute to remove the raw flour taste. - Add stock and potatoes
• Pour in the chicken stock and add the diced potatoes.
• Add the bay leaf, thyme, and black pepper.
• Stir to combine. - Simmer the soup
• Bring the pot to a gentle boil.
• Lower the heat and let the soup simmer for about 15 minutes or until the potatoes are tender.
• Stir now and then to prevent sticking. - Finish the soup
• Add the cooked chicken, heavy cream, peas, and corn.
• Stir everything together.
• Bring the soup back to a simmer and cook for 5 minutes so it warms through.
• Remove the bay leaf before serving. - Serve
• Spoon the soup into bowls.
• Add biscuits on the side.
• Sprinkle fresh parsley on top if you like.
Process Details
• Vegetable Base
Cooking the vegetables in butter helps them soften and creates the first layer of flavor. When they brown slightly, they taste sweeter and richer.
• Flour for Thickness
Stirring flour into the vegetables helps the soup become thick once the stock is added. It works like a simple thickener.
• Gentle Simmering
Potatoes need time to soften, so simmering is important. Simmering means small bubbles, not a fast boil.
• Creamy Finish
The heavy cream makes the soup smooth and rich. Adding it at the end keeps it from curdling.
Tips for Success
• Cut the vegetables into similar sizes so they cook evenly.
• Stir often while simmering to prevent sticking at the bottom.
• Add the cream at the end so the soup stays smooth.
• Biscuit sides make the soup feel like a pot pie without the crust on top.
• Fresh parsley is optional but adds a nice color.
Serving Ideas
• Serve with warm biscuits for dipping.
• Enjoy with a side salad to make a full meal.
• Add cracked black pepper on top for extra flavor.
• Use deep bowls to keep the soup warm longer.
Storage and Freezing
• Refrigerator:
Let the soup cool. Store in an airtight container for 3 to 4 days.
• Freezer:
Let the soup cool fully. Store in a freezer-safe container for up to 1 month.
Thaw in the refrigerator overnight and reheat gently on the stove.
Nutrition Info (Approximate per Serving)
I cannot verify exact nutrition numbers from outside sources, but based on the provided recipe’s published info, the approximate values are:
• Calories: about 594
• Carbohydrates: about 49 g
• Protein: about 24 g
• Fat: about 34 g
• Fiber: about 7 g
• Sugar: about 10 g
• Sodium: about 547 mg
These values are estimates and can vary depending on the brands used.
Chicken Pot Pie Soup is a cozy, creamy, and comforting dish that turns classic pot pie flavors into a simple, one-pot meal. It is easy enough for weeknights but warm and satisfying enough for special moments. I hope you enjoy making this soup as much as I do. It is one of those recipes that always feels welcoming and homemade.
