Creamy Chicken Pot Pie Soup (Print View)

Hearty soup with tender chicken, chunky vegetables, and creamy herb-infused broth.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced

→ Proteins

08 - 3 cups shredded rotisserie chicken, skin and bones removed

→ Dairy and Liquids

09 - 1/3 cup all-purpose flour
10 - 4 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon kosher salt, plus more to taste
17 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - In a large Dutch oven or soup pot, melt butter over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes and cook for 2 minutes, stirring occasionally to prevent sticking.
04 - Sprinkle flour over the vegetables and stir well to coat all ingredients. Cook for 1 to 2 minutes to eliminate raw flour taste.
05 - Gradually pour in chicken broth while stirring constantly, scraping up browned bits from the bottom of the pot. Add milk, thyme, bay leaf, salt, and pepper.
06 - Bring soup to a simmer, then reduce heat to medium-low. Cover and cook for 10 to 12 minutes until potatoes are fork-tender.
07 - Stir in shredded chicken, frozen peas, and heavy cream. Simmer uncovered for 5 to 8 minutes until soup thickens and reaches serving temperature.
08 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent barely an hour, which feels like the best kind of kitchen cheat.
  • The soup comes together in one pot, meaning your cleanup mirrors your effort—minimal and stress-free.
  • Every spoonful has something different: tender potato, soft carrot, creamy broth, and chicken that melts before you know it.
02 -
  • Don't skip the step where you cook the flour in butter—that roux removes the raw flour taste and creates a silky texture that makes the difference between decent and truly memorable.
  • Add the cream at the very end rather than earlier; if cream simmers too long it can break slightly, and you want that smooth, luxurious mouthfeel right up to the last spoonful.
03 -
  • Make this soup up to two days ahead and store it in the refrigerator—it actually tastes better the next day when flavors have had time to settle and meld together.
  • If the soup thickens too much when reheating, thin it gently with a splash of broth or milk rather than adding water, which dilutes the flavor.
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