Chicken Pot Pie Soup

5 from 4 votes

Chicken Pot Pie Soup converts a classic dish into a warm and cozy soup! This quick and easy one-pot meal is a thick, creamy, and hearty complete supper that is perfect for winter weather.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Soup

Cuisine: American

Keyword: chicken, Chicken Pot Pie Soup, soup

Servings:

Calories: 302kcal

Author: Jennifer Fishkind

Ingredients

6 tbsp unsalted butter
1 medium yellow onion diced
1 tbsp minced garlic
2 cups sliced mushrooms
1 cup diced celery (about 3 stalks)
⅓ cup all-purpose flour
2½ cups chicken broth low sodium
2 cups 2% milk
½ cup heavy cream (33%)
2 cups chopped carrots (bite-sized pieces)
3 cups chopped & peeled russet potatoes (bite-sized pieces)
1 cup frozen peas
1 cup frozen corn
3 cups shredded cooked chicken breast
1 tbsp Italian seasoning
1½ tsp garlic powder
½ tsp dried thyme
1 tsp salt
1 tsp cracked black pepper
2 bay leaves
3 tbsp chopped fresh parsley

Instructions

In a large 5-Quart pot, stir together butter, diced onion, minced garlic, diced celery and sliced mushrooms over low heat until butter is melted and vegetables have started to soften (about 3 minutes).
Stir in flour until white is no longer visible (about 1-2 minutes).
Stir in chicken stock, milk, heavy cream, carrots, potatoes, peas, corn, chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves. Stir all together until well mixed then bring to a boil and then turn down the heat to a simmer, and simmer over low heat (about 2 on stove dial) until potatoes are tender (10-15 minutes). Stir often so this doesn’t come to a boil or burn at the bottom.
Remove from heat. Remove both bay leaves.
Serve hot and sprinkle fresh parsley over the top of each serving. This goes great with homemade biscuits!

Notes

Storage:

To Store: Store leftovers in a sealed food storage container in the fridge for 4-5 days.
To Reheat: Reheat in the microwave or on the stovetop until hot.

Tips:

Feel free to use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
Half and half or whole milk can replace the heavy cream, if you prefer to make this soup a bit lighter.

Nutrition