Description

Chicken Pot Pie Soup is a comforting and hearty soup that captures all the flavors of a classic chicken pot pie in a creamy, warm bowl. Packed with tender shredded chicken, fresh vegetables like carrots, celery, peas, and corn, and infused with herbs like thyme and rosemary, this soup is thickened with a creamy roux for a rich texture. Perfect for a cozy meal, it pairs wonderfully with warm biscuits.

Ingredients

Scale

Sauté Base

1 Tbsp butter
1 1/4 cups chopped yellow onion (1 medium)
1 cup diced celery (about 3 ribs)
1 cup peeled and diced carrots (about 2 carrots)
1 Tbsp minced garlic

Soup Base

2 1/2 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
2 tsp minced fresh thyme (or 1 tsp dried)
2 tsp minced fresh rosemary (or 1 tsp dried)
2 bay leaves
Salt and freshly ground black pepper, to taste

Roux and Cream

5 Tbsp butter
6 Tbsp all-purpose flour
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste

Additional Ingredients

1 cup frozen or fresh peas
1 cup frozen corn (optional)
3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
3 Tbsp chopped fresh parsley

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Instructions

Prepare Vegetables: Melt 1 tablespoon butter in a large pot over medium-high heat. Add chopped onion, carrots, and celery and sauté for 3 minutes until slightly softened. Add minced garlic and sauté for an additional 1 minute until fragrant.
Simmer Soup Base: Add the chicken broth, diced potatoes, thyme, rosemary, and bay leaves to the pot. Season with salt and pepper to taste. Cover and bring the soup to a low boil, then reduce heat to medium-low. Press the vegetables down into the broth and let simmer, stirring occasionally until the potatoes are almost fully tender, approximately 15 minutes.
Make Roux and Cream Sauce: While the soup simmers, melt the remaining 5 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1 1/2 minutes to form a roux. Slowly whisk in the milk while continuously stirring to avoid lumps. Season with salt and pepper. Cook the mixture, stirring constantly, until it thickens but do not allow it to boil. Stir in the heavy cream, then remove from heat and cover with a lid to keep warm.
Add Vegetables to Soup: Once the potatoes are nearly tender, add the peas and corn to the soup. Heat through for a few minutes until vegetables are warmed.
Combine and Finish: Stir the prepared milk and cream mixture along with the shredded chicken into the soup. If the soup is too thick, thin with a little extra chicken broth as desired. Remove the bay leaves, stir in chopped fresh parsley, and adjust seasoning with salt and pepper if needed.
Serve: Serve the soup warm, optionally accompanied by biscuits such as buttermilk, drop, parmesan, or cheddar chive biscuits for a complete comforting meal.

Notes

Serve with biscuits for extra heartiness; try classic buttermilk, quick drop, parmesan, or cheddar chive biscuits.
If you prefer a thicker soup, reduce the amount of chicken broth slightly or increase the flour by 1 tablespoon in the roux.
For a lighter version, use low-fat milk and omit or reduce the heavy cream.
Fresh herbs provide better flavor, but dried thyme and rosemary work well in a pinch.
Leftover chicken works perfectly in this recipe; rotisserie chicken adds great convenience and flavor.
This soup can be refrigerated for up to 3 days or frozen for up to 2 months for easy future meals.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 16 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 70 mg