Chicken Pot Pie Soup

Why Make This Recipe

Chicken Pot Pie Soup is a warm, comforting meal that brings the classic taste of chicken pot pie into a bowl. It’s full of tender chicken, soft potatoes, and fresh vegetables, all mixed in a creamy broth that feels like a hug in every spoonful.

This soup is easy to make at home with basic ingredients you probably already have in your kitchen. It’s perfect for busy days when you want something filling and satisfying without a lot of work. Plus, it’s a one-pot meal, so cleanup is quick too.

You can serve this soup with some warm bread or a biscuit to make it even more cozy and delicious. It’s a great way to feed the family or enjoy leftovers the next day.

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How to Make Chicken Pot Pie Soup

Ingredients:

• 3 tablespoons light butter, divided
• 3 cups rotisserie chicken, skin removed and shredded or cubed
• 1 onion, diced
• 4 celery stalks, finely chopped
• 1 cup carrots, finely chopped
• 5 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups small gold or Yukon potatoes, chopped into ½-inch pieces
• 4 cups low-sodium chicken broth
• 2 1/2 teaspoons chicken bouillon
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup parsley, finely chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 bay leaf
• 2 cups fat-free half-and-half, almond milk, or skim milk
• 2 tablespoons cornstarch
• 1 cup frozen peas

Directions:

1. In a large pot, melt 1 tablespoon of butter over medium-high heat. Add onion, celery, and carrots. Cook for about 3 minutes, then add garlic and cook for 1 more minute.
2. Add the rest of the butter. Stir in the flour and cook for 2 minutes, stirring the whole time.
3. Slowly pour in the chicken broth while whisking to keep it smooth.
4. Add the potatoes, bay leaf, bouillon, pepper, salt, parsley, oregano, basil, thyme, and sage. Stir everything together.
5. Let it simmer for 15–20 minutes until the potatoes are soft.
6. Add the chicken and simmer for another 5 minutes.
7. In a small bowl, mix the milk and cornstarch until smooth. Pour it into the soup while stirring.
8. Simmer for 5–8 more minutes until the soup thickens. Add peas and stir. Remove the bay leaf.
9. Serve hot, and if you like, add some fresh parsley or thyme on top.
10. Enjoy with biscuits or bread for a full meal.