Creamy Chicken Pot Pie Soup Recipe

Creamy Chicken Pot Pie Soup Recipe (Easy Comfort Food Dinner)

This Chicken Pot Pie Soup delivers all the comforting flavors of a classic chicken pot pie tender chicken, hearty vegetables, and a rich creamy broth without the crust.

It’s the perfect cozy soup recipe for chilly days, especially when served with warm, flaky biscuits for dipping.

Ingredients for Chicken Pot Pie Soup
Soup Base

4 tablespoons salted butter

1 cup carrots, finely diced

1 cup celery, finely diced

1 cup onion, finely diced

2 cloves garlic, minced

¼ cup all-purpose flour

4 cups chicken stock

1½ cups Yukon Gold potatoes, diced small

Seasonings

1 bay leaf

½ teaspoon dried thyme

½ teaspoon black pepper

Add-Ins

2 cups cooked chicken, diced or shredded

½ cup heavy cream

1 cup frozen peas

½ cup frozen corn

For Serving

Warm biscuits

Fresh chopped parsley (optional garnish)

How to Make Creamy Chicken Pot Pie Soup
Sauté the vegetables

In a large stockpot or Dutch oven, melt the butter over medium heat.
Add carrots, celery, and onion, cooking for 8–10 minutes until softened and lightly golden.
Stir in garlic and cook for 30 seconds until fragrant.

Create the creamy soup base

Sprinkle in the flour and stir constantly for 1 minute to form a roux.
Slowly pour in the chicken stock while stirring to prevent lumps.
Add potatoes, bay leaf, thyme, and black pepper.

Simmer until tender

Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until the potatoes are fork-tender.

Add chicken and vegetables

Stir in the cooked chicken, heavy cream, frozen peas, and frozen corn.
Simmer for 5 more minutes, until everything is heated through and the soup is creamy.

Serve and enjoy

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with warm biscuits for dipping.

Pro Tip for Extra Flavor

Use buttery, flaky biscuits, or sprinkle shredded cheddar cheese on top of the biscuits before baking for a delicious pairing with this creamy soup.

Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4–6

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