Chicken Pot Pie Soup

Comfort food is at its best with this chicken pot pie soup recipe. It’s creamy, loaded with veggies, and cooks on the stovetop.

Key Ingredients

heavy cream

chicken stock

mixed veggies


In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

Add the carrots and celery and sauté for an additional 5 minutes, until slightly softened.

Sprinkle the flour over the vegetables.

Stir the flour and vegetables until well combined.

Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.

Add the shredded chicken, frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper to the pot. Simmer for 10-15 minutes, until the vegetables are tender and the soup has thickened.

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