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Creamy Chicken Pot Pie Soup
Chloe Richardson

Creamy Chicken Pot Pie Soup

Experience the ultimate comfort food with this restorative Creamy Chicken Pot Pie Soup. This recipe transforms the classic, flaky-crust pie into a silky, spoonable masterpiece. Featuring a base of aromatic vegetables, tender Yukon gold potatoes, and lean shredded chicken, it is a high-protein meal that feels indulgent without the labor of making pastry. Perfect for chilly evenings, this velvety soup provides restaurant-quality flavor in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons salted butter
  • 1 cup yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken stock
  • 2 cups Yukon gold potatoes, cubed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2 cups cooked chicken breast, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup heavy cream
  • Fresh parsley for garnish

Method
 

  1. Melt the salted butter in a large Dutch oven over medium heat.
  2. Add the diced carrots, celery, and onions and sauté until softened.
  3. Stir in the minced garlic and flour, cooking for 1-2 minutes to toast.
  4. Gradually whisk in the chicken stock to prevent lumps.
  5. Add the diced potatoes, bay leaf, thyme, and black pepper.
  6. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  7. Stir in the shredded chicken, frozen peas, and frozen corn.
  8. Pour in the heavy cream and heat through gently without boiling.
  9. Remove the bay leaf, adjust seasonings to taste, and garnish with fresh parsley.

Notes

To make this gluten-free, use a gluten-free all-purpose flour blend or a cornstarch slurry. Store leftovers in an airtight container in the refrigerator for up to 3 days.