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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Warm and comforting, Chicken Pot Pie Soup is the ultimate dish to cozy up with on a chilly day. This delightful soup captures the essence of classic chicken pot pie, blending tender chicken, fresh vegetables, and a creamy broth into a satisfying meal. Perfect for family dinners or a quiet night in, this quick recipe comes together in under an hour and can easily be customized with your favorite ingredients. Serve it with crusty bread or a fresh salad for a complete dining experience that will warm your heart and your home.

Ingredients

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  • 6 Tbsp unsalted butter
  • 1 cup chopped onion
  • 2 chopped carrots
  • 2 chopped celery sticks
  • 3 minced garlic cloves
  • 1/3 cup flour
  • 5 cups chicken stock
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • 1 lb Yukon Gold potatoes, peeled and sliced
  • 4 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 cup corn
  • 1/2 cup half-and-half cream
  • 1 bay leaf
  • 1/4 cup finely chopped parsley

Instructions

  1. In a large stock pot or Dutch oven, melt the butter over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes until softened. Stir in garlic and cook for another 30 seconds.
  2. Add flour to the pot and stir for about 2 minutes to form a roux.
  3. Gradually whisk in chicken stock, then add salt, pepper, and bay leaf.
  4. Add sliced potatoes; simmer for about 10–12 minutes until tender.
  5. Stir in frozen peas and corn; bring to a simmer. Add half-and-half cream and shredded chicken.
  6. Cook for another 10 minutes until heated through; remove bay leaf before serving.
  7. Garnish with parsley.

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