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Creamy Chicken Pot Pie Soup

Goplated
All the comfort of chicken pot pie in a creamy, easy-to-make soup. Ready in 45 minutes, this one-pot meal features tender chicken, potatoes, and veggies in a rich herb gravy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Soup
Cuisine American
Servings 6 bowls
Calories 380 kcal

Equipment

  • Dutch Oven or Soup Pot
  • whisk

Ingredients
  

  • 1/4 cup unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup carrots, sliced
  • 1/2 cup celery, sliced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth (low sodium)
  • 2 cups gold potatoes, peeled and cubed
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup half-and-half or heavy cream
  • 1 tsp fresh thyme leaves
  • 1 tsp salt (to taste)
  • 1/2 tsp black pepper

Instructions
 

  • Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté 5-7 mins.
  • Sprinkle flour over veggies and stir for 2 minutes to cook the roux.
  • Slowly whisk in chicken broth until smooth. Add potatoes, thyme, salt, and pepper.
  • Bring to a boil, then simmer covered for 15-20 mins until potatoes are tender.
  • Stir in cooked chicken, frozen peas, corn, and cream. Simmer 3-5 mins until hot. Do not boil vigorously.
  • Serve hot with biscuits or crackers.

Notes

Serve with biscuits or puff pastry squares to mimic the pie crust.

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 24gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 60IUVitamin C: 15mgCalcium: 8mgIron: 10mg
Keyword Chicken Pot Pie Soup, comfort food, Creamy Soup
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