Chicken Pot Pie Soup

It’s full of veggies, potatoes, and chicken, all in a creamy soup, making for a very satisfying meal. It is so flavorful despite using simple, everyday ingredients you may already have in your kitchen. You’ll definitely want to make a big batch, as everyone will want seconds. Want another cozy recipe? Try my chicken stew recipe, potato soup recipe, or chicken noodle soup recipe.

What You Need to Make This Recipe

Mirepoix — a key component in many soups, a mirepoix is made of a mix of aromatics, mainly onions, carrots, and celery. While these simple ingredients may seem basic, these three ingredients add a significant layer of flavor to your soup. Flour — this is used to thicken the soup. You can also use cornstarch or a gluten-free flour if you do not want to use flour. Chicken stock — if you’re worried about salt, you can use low-sodium chicken stock. Potatoes — I like using Yukon gold potatoes as they are less starchy but hold shape better than starchy potatoes. They’re also nice and fluffy! Chicken — to keep this pot pie soup easy, I shred a rotisserie chicken. You can also use leftover turkey and make turkey pot pie soup. This soup is also great for using up leftover roasted chicken. Milk and cream — the dairy is what gives the pot pie soup its classic creamy texture. Peas — I use frozen peas, they do not require thawing before adding them to the soup. Corn — just like the peas, you can add frozen corn directly into the soup.

How to Make Chicken Pot Pie Soup

1. In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender.
2. Stir in the garlic and flour. Cook, stirring constantly.
3. Slowly stir in the chicken stock.
4. Add the potatoes, thyme, salt, and pepper. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken.
5. Stir in the chicken, peas, and corn.
6. Stir in the milk and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley into the pot pie soup just before serving.

Pro Tips for Making This Recipe

If you do not have fresh thyme, you can use dried thyme. Use around ½ teaspoon of dried thyme instead of 2 teaspoons of fresh thyme, as dried herbs are stronger than fresh herbs.If you want to make the soup lighter, you can swap the heavy cream for half and half or more milk. It won’t be as rich, but it’ll still be delicious.Make sure to cut the potatoes as uniformly as possible, so it cooks evenly in the soup. You’ll have to simmer the soup for longer if you cut them larger.You can swap the frozen corn and peas for canned or fresh if that is what you have on hand.Serve this pot pie soup with my drop biscuit recipe, biscuit recipe, cheese biscuit recipe, or artisan bread! This thick soup is perfect for dipping.

If you’ve tried this Chicken Pot Pie Soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!