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Bowl of creamy chicken pot pie soup topped with biscuit pieces, with peas and celery on the side.
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5 from 1 vote

Chicken Pot Pie Soup

Warm up with Chicken Pot Pie Soup, a cozy and creamy recipe bringing the classic flavors of chicken pot pie to a bowl!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups
Cuisine: American
Servings: 6
Calories: 526kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

  • 2 Tablespoons salted butter
  • 2 Tablespoons olive oil
  • 3 large carrots (peeled and sliced into rings)
  • 2 stalks celery (chopped)
  • 1 medium yellow onion (diced)
  • 5 Tablespoons all-purpose flour
  • 3 cloves garlic (minced)
  • 5 cups low-sodium chicken broth
  • 1 ½ pounds potatoes (peeled and chopped )
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon coarse ground pepper
  • ½ teaspoon dried rosemary
  • 3 cups shredded chicken
  • 1 cup heavy cream
  • 1 cup corn (frozen or canned)
  • ½ cup frozen green beans
  • ½ cup frozen peas
  • chopped parsley (for garnish, optional)
  • biscuits (for serving, optional)

Instructions

  • Heat a large dutch oven or stock pot over medium heat and melt the butter with the olive oil. Add the carrots, celery, and onion and cook for five to six minutes until softened. Sprinkle the flour over the vegetables, add the garlic, and cook for one to two minutes while stirring.
    2 Tablespoons salted butter, 2 Tablespoons olive oil, 3 large carrots, 2 stalks celery, 1 medium yellow onion, 5 Tablespoons all-purpose flour, 3 cloves garlic
  • Slowly pour in the chicken broth, stirring constantly to keep the mixture smooth. Add the potatoes, salt, pepper, and rosemary. Bring to a boil, then reduce to a simmer. Cook on low for fifteen to twenty minutes until the potatoes are fork tender.
    1 ½ pounds potatoes, 1 teaspoon kosher salt, ½ teaspoon coarse ground pepper, ½ teaspoon dried rosemary, 5 cups low-sodium chicken broth
  • Stir in the shredded chicken, heavy cream, corn, green beans, and peas. Cook for five minutes until heated through.
    3 cups shredded chicken, 1 cup heavy cream, 1 cup corn, ½ cup frozen green beans, ½ cup frozen peas, chopped parsley, biscuits
  • Serve warm with a sprinkle of chopped parsley and biscuits if desired.
    Four pots showing steps of making soup: sautéed veggies, adding broth, mixed vegetables, and finished creamy soup.

Notes

  • I’ve tested this recipe using several kinds of potatoes, most work fine. (Yukon, russet, red) My favorite is russet.
  • If you use table salt, use half the amount.
  • You can basically use whatever frozen vegetables you’d like. You can also add fresh sliced mushrooms when you sauté the veggies. 
  • Substitute leftover turkey in place of chicken. 
  • If you don’t have pre-cooked chicken you can bake chicken breasts at 400ºF for about 15-20 minutes. Season generously with salt, pepper and a drizzle of olive oil, then shred. 
  • Store leftovers in an airtight container in the fridge for up to 3 days. 
  • This soup won’t freeze well because of the cream and the texture of the potatoes won’t be satisfactory either, so it's best eaten as leftovers. 

Nutrition

Serving: 1serving | Calories: 526kcal | Carbohydrates: 41g | Protein: 28g | Fat: 29g | Saturated Fat: 14g | Sodium: 626mg | Potassium: 1085mg | Fiber: 5g | Sugar: 6g | Vitamin C: 30mg | Calcium: 86mg | Iron: 3mg