Chicken Pot Pie Soup

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Warm up with a bowl of creamy Chicken Pot Pie Soup, a comforting twist on the classic chicken pot pie recipe! Loaded with tender chicken, hearty potatoes, and vibrant vegetables in a luscious creamy broth, this soup is perfect for busy weeknights or cozy weekends during the colder months.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

6 Tablespoons salted butter
1 medium yellow onion chopped
3-4 medium carrots sliced
2 celery ribs finely chopped
3 cloves garlic minced
8 ounces white or brown mushrooms sliced
⅓ cup all-purpose flour
6 cups chicken broth
2 teaspoons kosher salt or to taste
1 teaspoon Better than Bouillon roasted chicken bouillon
1 teaspoon dried thyme
½ teaspoon black pepper
Pinch of oregano and/or cayenne pepper (optional)
1 ½ lbs yukon gold potatoes diced large about 1/2" thick (about 4-5 medium potatoes)
2 boneless, skinless chicken breasts (about 1 pound) or 5 cups cooked, shredded chicken
1 cup frozen peas
1 cup frozen corn
½ cup heavy cream
¼ cup finely chopped fresh parsley + more for garnish
warm buttermilk biscuits

Instructions

In a large dutch oven or pot over medium-high heat, melt the butter. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened slightly.
6 Tablespoons salted butter, 1 medium yellow onion, 3-4 medium carrots, 2 celery ribs
Add the garlic and mushrooms. Cook for another another 5 minutes, stirring occasionally.
3 cloves garlic, 8 ounces white or brown mushrooms
Sprinkle the flour over the sauteed vegetables and stir. Cook for 1 minute while stirring.
⅓ cup all-purpose flour
Add the chicken broth, chicken, potatoes, salt, chicken bouillon, thyme, pepper, and pinch of oregano or cayenne pepper, if using. Bring to a boil, then reduce the heat to medium-low, partially cover, and simmer for 12 to 15 minutes until the potatoes are fork tender.
6 cups chicken broth, 2 teaspoons kosher salt, 1 teaspoon Better than Bouillon roasted chicken bouillon, 1 teaspoon dried thyme, ½ teaspoon black pepper, 1 ½ lbs yukon gold potatoes, 2 boneless, skinless chicken breasts, Pinch of oregano and/or cayenne pepper (optional)
Add the frozen peas, corn, heavy cream, and parsley. Continue to simmer for about 5 minutes until the veggies and potatoes are tender and cooked through. Taste and adjust the seasoning as needed, then serve with warm buttermilk biscuits.
1 cup frozen peas, 1 cup frozen corn, ½ cup heavy cream, ¼ cup finely chopped fresh parsley, warm buttermilk biscuits

Notes

You can use a Costco rotisserie chicken for convenience.
Green beans are an excellent substitute if you'd prefer them over peas.
You can bake the buttermilk biscuits from a can from the refrigerated section in the grocery store or make them from-scratch. I like to make the biscuit dough first and cut them out, then refrigerate the unbaked biscuits on a baking sheet until shortly before the soup finishes. That way I can pop them in the oven and they can bake just in time to serve them with the soup.

Storage & Make Ahead

Store: Keep cooled soup in an airtight container in the fridge for 3-4 days.
Freeze: Freeze without the cream for up to 3 months; add cream when reheating for best texture.
Reheat: Warm gently on the stove or microwave in intervals, stirring until hot.
Make Ahead: Prep everything except the cream, peas, and corn a day ahead; finish cooking when ready to serve.

Nutrition

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