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Close-up of creamy chicken pot pie soup in a white bowl with peas, carrots, shredded chicken, and a golden biscuit on top.

Chicken Pot Pie Soup

This creamy Chicken Pot Pie Soup is a cozy, comforting twist on the classic dish—packed with tender chicken, hearty vegetables, and a rich, velvety broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp butter
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt & pepper to taste

Equipment

  • Large Pot

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Stir in flour and cook for 1–2 minutes to form a roux.
  3. Slowly whisk in chicken broth until smooth. Add thyme and bay leaf. Bring to a simmer.
  4. Add cooked chicken, peas, and corn. Simmer for 15 minutes.
  5. Stir in cream. Season with salt and pepper to taste. Remove bay leaf before serving.

Notes

Serve with buttery biscuits or puff pastry on the side for that classic chicken pot pie feel!