Creamy Chicken Pot Pie Soup Recipe

a bowl of chicken pot pie soup with a biscuit on top

5 from 4 votes

Creamy Chicken Pot Pie Soup Recipe

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

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: American

Servings:

Calories: 274kcal

Author: Julie Clark

Ingredients

2 tablespoons unsalted butter diced
1/2 cup yellow onion diced
2 cloves garlic minced
3 carrots peeled and diced
2 celery stalks diced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups shredded cooked chicken
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes. 2 tablespoons unsalted butter, 1/2 cup yellow onion, 2 cloves garlic
Add the carrots and celery and sauté for an additional 5 minutes, until slightly softened. Sprinkle the flour over the vegetables and stir until well combined. 3 carrots, 2 celery stalks, 1/4 cup all-purpose flour
Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. 4 cups chicken broth
Add the shredded chicken, frozen peas, frozen corn, heavy cream, dried thyme, salt, and pepper to the pot. 2 cups shredded cooked chicken , 1 cup frozen peas, 1 cup frozen corn, 1/2 cup heavy cream, 1 teaspoon dried thyme leaves, 1 teaspoon salt, 1/2 teaspoon black pepper
Bring the soup to a simmer and let it cook for 10-15 minutes, until the vegetables are tender and the soup has thickened.
Place soup in bowls and garnish with fresh parsley if desired. Serve with biscuits on top.

Notes

Recipe variations and substitutions:

Want a thicker soup? Try adding cubed potatoes, such as Yukon gold potatoes.
Add frozen green beans instead of peas.
Have leftover turkey? Make turkey pot pie soup!
Instead of biscuits, roll out pie dough and make shapes to fit any occasion. Use the pie crust shapes to dip in the soup.
Make the soup gluten free by using 2-3 tablespoons of cornstarch instead of all-purpose flour.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition