Chicken Pot Pie Soup

Chicken Pot Pie Soup – creamy pot pie soup with chicken, carrots, peas and potatoes. Seasoned to perfection! The perfect dinner was a cold night!

CHICKEN POT PIE SOUP RECIPE

This Chicken Pot Pie Soup comes from my friend Carrian’s new cookbook Our Sweet Basil Kitchen filled with over 100 recipes. Carrian from Oh Sweet Basil is one of the very first bloggers I ever met and she was so kind and genuine. You can feel that in her cookbook.

One of my favorite meals is this Chicken Pot Pie recipe and this tastes like that in a creamy soup form.

INGREDIENTS

• ONION
• GARLIC
• FRESH THYME
• FRESH PARSLEY
• YUKON GOLD POTATOES – Russet potatoes would also work here.
• HALF AND HALF
• CHICKEN BROTH OR CHICKEN STOCK
• HEAVY CREAM
• COOKED CHICKEN BREASTS – You can also use store-bought rotisserie chicken.
• FROZEN PEAS AND CARROTS
• BUTTERMILK BISCUITS – Puff pastry can also be used.

This creamy Chicken Pot Pie Soup tastes like home is the ultimate comfort food.. It tastes like you’re in your momma’s kitchen. This homemade soup has just a few shortcuts to make it feasible for a weeknight meal.

HOW TO MAKE THIS:

1. Heat olive oil in a large Dutch oven or large pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
2. Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
3. Quickly whisk in the all-purpose flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, bay leaf and salt and bring to a boil.
4. Reduce heat to a simmer. Stir in shredded chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off).
5. Remove and discard bay leaf. Season to taste with kosher salt and black pepper. Serve warm with buttermilk biscuits cut into bite-sized pieces and sprinkled on top.

OTHER SOUP RECIPES

• Healthy Vegetable Chicken Soup
• Chicken Cordon Bleu Soup
• Cauliflower Soup
• Easy Tomato Soup
• Creamy Chicken Potato soup
• Lasagna Soup
• Panera Broccoli Cheddar Soup
• Lemon Chicken Orzo Soup
• Slow Cooker Tomato Basil Soup
• Homemade Chicken Noodle Soup

Chicken Pot Pie Soup

5 from 3 votes

Chicken Pot Pie Soup - creamy pot pie soup with carrots, peas and potatoes. Seasoned to perfection! 

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Servings: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 onion, minced
• 2 cloves garlic, minced
• 2 teaspoons roughly chopped fresh thyme, (see Note)
• 1 tablespoon chopped freshly parsley
• 2 Yukon gold potatoes, cut into 1/4" pieces
• 1 heaping tablespoon flour
• 2 cups half-and-half
• 2 cups chicken broth
• 1 cup heavy cream
• 1 bay leaf
• 2 teaspoons kosher salt
• 1/2 teaspoon ground pepper
• 3 cups cooked chicken, shredded
• 1 (12 ounce) bag frozen peas and carrots
• Buttermilk biscuits, for serving

Instructions

 

• Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
• Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
• Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, bay leaf and salt and bring to a boil.
• Reduce heat to a simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off).
• Remove and discard bay leaf. Season to taste with salt and pepper. Serve warm with buttermilk biscuits cut into squares and sprinkled on top.

Notes

Soup can be lightened up by replacing the cream with milk.
Source: slightly adapted from the Oh Sweet Basil Kitchen cookbook with permission to publish. I reduced the thyme per the taste preferences of my family. The original recipe calls for 5 teaspoons of thyme.

Cuisine: American

Course: Soup

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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