Description
This Creamy Chicken Pot Pie Soup brings all the hearty, nostalgic flavors of classic chicken pot pie—minus the crust. Packed with tender chicken, vegetables, potatoes, and a silky cream base, this soup is the ultimate comfort food for cozy nights, lazy weekends, or quick family dinners.
Ingredients
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6 tbsp unsalted butter
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1 cup chopped onion
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2 carrots, chopped
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2 celery sticks, chopped
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3 garlic cloves, minced
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1/3 cup all-purpose flour
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5 cups chicken stock
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3/4 tsp sea salt
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1/2 tsp black pepper
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1 lb Yukon Gold potatoes, peeled and sliced
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4 cups cooked, shredded chicken
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1 cup frozen peas
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1 cup corn
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1/2 cup half and half cream
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1 bay leaf
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1/4 cup finely chopped parsley (plus extra for garnish)
Instructions
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In a large pot, melt butter over medium heat. Add onion, carrots, and celery; sauté 4–5 minutes until soft.
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Add garlic and cook for 30 seconds.
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Stir in flour and cook 1–2 minutes, stirring constantly.
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Slowly whisk in chicken stock. Add salt, pepper, and bay leaf.
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Add potatoes and simmer 10–12 minutes until tender.
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Stir in peas and corn. Return to a gentle simmer.
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Add half and half and shredded chicken. Simmer 10 minutes.
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Remove bay leaf, stir in chopped parsley, and serve hot with extra parsley garnish.
Notes
If the soup thickens too much, add more stock to reach your desired consistency.
Rotisserie chicken is a great shortcut and adds depth of flavor.
Freeze without cream for best texture—add cream when reheating.
Parsley brightens the flavor and adds a fresh finish.
Customize with extra vegetables or your preferred herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American