Chicken Pot Pie Soup: A Creamy, Cozy Twist on a Classic Favorite
Creamy, hearty, and comforting Chicken Pot Pie Soup made with classic vegetables, tender chicken, potatoes, and rich cream. A delicious stovetop version of a family favorite.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 46 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
4 tablespoons salted butter
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken stock
1 1/2 cups diced Yukon gold potatoes
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
2 cups cooked diced or shredded chicken
1/2 cup heavy cream
1 cup frozen peas
1/2 cup frozen corn
Biscuits for serving
Fresh chopped parsley for garnish (optional)
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add carrot, celery, and onion. Cook until softened and lightly browned.
3. Add garlic and cook 30 seconds.
4. Stir in flour and cook 1 minute.
5. Pour in stock and add potatoes, bay leaf, thyme, and pepper.
6. Bring to a boil, then simmer 15 minutes until potatoes are tender.
7. Add chicken, heavy cream, peas, and corn.
8. Simmer 5 minutes until warmed through.
9. Discard bay leaf, garnish with parsley, and serve with biscuits.
Notes
Heavy cream can be replaced with half and half or milk.
Add extra vegetables if desired.
Biscuits are optional but delicious.
This soup freezes well if cream is added after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 594
- Sugar: 10
- Sodium: 547
- Fat: 34
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 7
- Protein: 24
- Cholesterol: 135