Creamy Chicken Pot Pie Soup Recipe

A bowl of chicken pot pie soup with some crackers in the bowl.

5 from 2 votes

Creamy Chicken Pot Pie Soup Recipe

Creamy Chicken Pot Pie Soup is a cozy, comforting dish filled with tender chicken, hearty vegetables, and a rich, velvety broth that tastes just like the classic pie filling. It’s perfect for chilly nights but we love it all year-around here in Texas - because I'm a soup gal! Pair with crumbly biscuits, puff pastry, or plain old crackers!

Course Soup

Cuisine American

Keyword chicken pot pie soup, homemade soup recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 568kcal

Author Sue Ringsdorf

Ingredients

6 Tablespoons unsalted butter
1 cup white onion - diced
2 cups carrots - diced
3 cups russet potatoes - peeled and diced
1 cup celery - diced
3 cloves garlic - minced
kosher salt and freshly ground black pepper - to taste
1 teaspoon EACH onion powder, dried thyme
6 Tablespoons all-purpose flour
6 cups lower-sodium chicken broth
1 ½ pounds chicken breasts - cut into large pieces
1 cup heavy cream
1 cup frozen peas
1 cup frozen corn

Instructions

Prep veggies. Use a sharp knife to peel and dice the veggies – onion, carrots, celery, and potatoes. Be sure to dice the potatoes fairly small so they cook quicker in the soup.
Sauté veggies. Heat a medium stock pot over medium heat. Add butter and when melted, add chopped onions, carrots, celery, and potatoes. Cook for about 5-6 minutes or until veggies start to soften. Add garlic, salt, pepper, onion powder, and thyme – and stir for another minute.
6 Tablespoons unsalted butter, 1 cup white onion, 2 cups carrots, 1 cup celery, 3 cups russet potatoes, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon EACH onion powder, dried thyme
Add flour. Then add the flour and stir constantly for a couple of minutes, or until flour completely absorbs into the veggies.
6 Tablespoons all-purpose flour
Cook chicken. Add the chicken broth and bring mixture to a boil. Then add the chicken chunks to the soup and reduce heat to a rolling simmer. Let cook until chicken registers (on a digital thermometer) at about 160 degrees F, about 10 minutes or so. Then use a tongs to remove chicken to a clean plate to rest for 10 minutes. Shred chicken and set aside.
Chicken is considered done at 165 degrees F. We normally allow for a bit of carry-over cooking and remove the chicken at 160 degrees F.
6 cups lower-sodium chicken broth, 1 ½ pounds chicken breasts
NOTE: Try using your mixer to shred the chicken. It’s incredibly quick and easier than using two forks!
Continue cooking. After removing the chicken, add the heavy cream and let the soup cook until the potatoes are fork tender.
1 cup heavy cream
Add remaining ingredients. Add the frozen peas, corn, and cooked and shredded chicken. Cook for a few minutes or until soup is piping hot.
1 cup frozen peas, 1 cup frozen corn
Serve soup. Serve the creamy chicken pot pie soup with crackers, buttermilk biscuits, or crusty bread.

Notes

Store leftover soup in an airtight container in the refrigerator for 3-4 days.
We like to meal prep this soup and place in individual meal prep containers for lunches on the go!
Freeze leftover cooled soup in an airtight container for up to three months. Thaw and reheat.

Nutrition