Comforting and hearty, Chicken Pot Pie Soup features all of the ingredients from a classic chicken pot pie made into a soup instead.
Update: This recipe was originally shared in February 2014. The recipe and photos have been updated and republished in March 2023.
I may get shunned from everyone for saying this, but I am not a fan of biscuits. I love all types of bread and dough but biscuits just don't do anything for me. Which makes me sad because I love chicken pot pie. So I turned the recipe into soup and served it in a bread bowl.
What is chicken pot pie soup?
Let's start with chicken pot pie - chicken, vegetables and seasonings are thickened into a creamy mixture and baked inside of a pie crust. For this soup version, the same ingredients apply except more liquid is added to make it soup. You can serve this soup with biscuits, crackers, bread or in a bread bowl.
- chicken, cooked and shredded or chopped
- frozen corn
- frozen peas
- half and half or cream
- all purpose flour
- chicken bouillion seasoning
- bay leaf
- salt and pepper
- fresh parsley, for garnish
First, melt butter in a large stock pot over medium high heat. Add in the carrots, celery and onion and cook, stirring frequently for 7-10 minutes, until softened.
Next, add in the garlic. Cook for 30 seconds more, just until you smell the garlic. Then add the flour and stir until it is fully coated on all of the vegetables. Whisk chicken bouillon seasoning into warm water in a measuring cup and set aside.
Then, add the potatoes, thyme, bay leaf, salt and pepper. Pour the chicken stock on top and bring to a boil. Then reduce to a simmer and let simmer for 15 minutes, or until the potatoes are fork tender.
After that, add in frozen corn and peas and half and half or cream and cooked chicken. Cook for another 2-3 minutes, until the frozen vegetables are heated through, stirring occasionally.
Finally, serve the chicken pot pie soup. Discard the bay leaf. Ladle soup into bread bowls or bowls and sprinkle wth freshly chopped parsley if desired.
Soup can be served in a bread bowl, or you can serve the soup with biscuits (homemade or store-bought), bread or crackers.
Using heavy cream will result in a richer soup, but half-and-half works just as well. You can also use milk and make a cornstarch slurry (equal parts cornstarch and cold water mixed together) to thicken the soup if your soup is too thin.
Yes, let the soup cool fully before transfering to an airtight container and freezing for 2-3 months. Potatoes do take on a mealy texture when frozen, so you could always remove them from the soup before freezing if you don't like the texture.
The power mix that turns into chicken stock is an easy way to add a bunch of flavoring without needing a lot of spices. The Knorr brand is my favorite and I find myself using this in place of liquid chicken stock reguarly.
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Chicken Pot Pie Soup
- 2 tablespoon unsalted butter
- 2 medium carrots diced
- 2 stalks celery diced
- 1 large onion diced
- 2 tablespoon garlic minced
- 2 tablespoon all purpose flour
- 1 teaspoon dried thyme
- 1 medium bay leaf
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 large potatoes peeled and diced
- 2 tablespoon chicken boullion power
- 4 cups water
- ½ cup frozen peas
- ½ cup frozen corn
- ½ cup half and half
- 1 lb chicken cooked, and shredded or chopped
- 1 tablespoon fresh parsley chopped
- Melt the butter in a large saucepan over medium-high heat. Add the carrots, celery and onion and cook, stirring frequently for 7-10 minutes, until vegetables are slightly softened and aromatic.2 tablespoon unsalted butter, 2 medium carrots, 2 stalks celery, 1 large onion
- Then stir in garlic and cook for 30 seconds, until fragrant. Sprinkle all purpose flour all over the vegetables and stir around until the flour is fully coated and no lumps/white spots remain.2 tablespoon garlic, 2 tablespoon all purpose flour
- Whisk the chicken bouillon powder into warm water until it dissolves. Then add potatoes, seasonings and chicken stock into the pot. Bring to a boil and boil for 15 minutes or until potatoes are fork tender.1 teaspoon dried thyme, 1 medium bay leaf, 1 teaspoon pepper, 2 large potatoes, 2 tablespoon chicken boullion power, 4 cups water, 1 teaspoon salt
- Add frozen vegetables, half-and-half and cooked chicken to the pot. Stir in and cook for another 2-3 minutes, until everything is heated through.½ cup frozen peas, ½ cup frozen corn, ½ cup half and half, 1 lb chicken
- Discard the bay leaf and ladle spup into bowls. Garnish with fresh parsley.1 tablespoon fresh parsley
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.