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Chicken Pot Pie Soup

Comforting, easy and absolutely delicious this Chicken Pot Pie Soup is a great warm weather recipe that will fill you up and keep you satisfied.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 4
Calories: 586kcal


  • 4 tablespoons unsalted butter
  • 1 cup small-diced carrot
  • 1 cup small-diced celery
  • 1 cup small diced onion
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 1 ½ cups small diced Yukon gold potatoes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups cooked diced or shredded chicken
  • ½ cup heavy cream
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • biscuits for serving
  • fresh chopped parsley for garnish optional


  • In a dutch oven or large pot, melt the butter over medium heat. Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Add the garlic, cook for 30 seconds until fragrant, stirring constantly.
  • Add the flour to the pot and mix it in, cook for 1 minute.
  • Pour in the stock and add the potatoes. Season with the bay leaf, thyme, salt, and pepper, stir it until mixed.
  • Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
  • Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
  • Bring back to a simmer and simmer for 5 minutes until everything is warmed.
  • Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.


  1. We like to use rotisserie chicken for this, but you can use any cooked chopped or shredded chicken.
  2. Easily double this recipe to serve more people or store for later.
  3. This can be frozen, see my tips above.
  4. You can switch up your vegetables to ones that you prefer, see above for some ideas.
  5. If you want this thickened more add 1 tablespoon of cornstarch mixed with 1 tablespoon water and pour into soup and heat until thickened.
  6. Top with biscuits, pie crust or more.


Calories: 586kcal | Carbohydrates: 47g | Protein: 23g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 738mg | Potassium: 1110mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6621IU | Vitamin C: 39mg | Calcium: 93mg | Iron: 3mg