Description
A creamy, comforting Chicken Pot Pie Soup made with tender chicken, golden vegetables, and hearty potatoes. Perfect with biscuits on the side.
Ingredients
4 tablespoons butter
1 cup finely diced carrots
1 cup finely diced celery
1 cup finely diced onion
2 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups diced yellow potatoes
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
2 cups cooked chicken, diced or shredded
1/2 cup heavy cream
1 cup frozen peas
1/2 cup frozen corn
Biscuits, for serving
Fresh parsley, chopped (optional)
Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 8–10 minutes.
3. Stir in the garlic and cook for about 30 seconds, just until fragrant.
4. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
5. Slowly pour in the chicken broth, stirring constantly to keep the mixture smooth. Add the potatoes, bay leaf, thyme, and black pepper.
6. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for about 15 minutes, stirring occasionally, until the potatoes are fork-tender.
7. Add the cooked chicken, heavy cream, peas, and corn. Stir to combine.
8. Simmer for another 5 minutes, until everything is heated through. Remove and discard the bay leaf.
9. Serve hot with biscuits and garnish with fresh parsley if desired.
Notes
For extra richness, swap in half-and-half instead of heavy cream.
Rotisserie chicken works perfectly in this recipe and saves time.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American