This soup has all the flavor of classic chicken pot pie — tender chicken, vegetables, and creamy herb broth — but without the pastry crust. You can serve it with biscuits or puff pastry on the side if desired.

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Chicken Pot Pie Soup (Creamy, Hearty, From Scratch)

Ingredients (Serves 6)

For the Soup

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1/3 cup all-purpose flour

• 4 cups chicken stock

• 2 cups cooked chicken, shredded or diced

• 1 cup potatoes, small diced (Yukon Gold or similar)

• 1 cup frozen peas

• 1/2 cup corn (optional)

• 1 cup whole milk

• 1/2 cup heavy cream

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary (optional)

• Salt and black pepper to taste

Optional for Serving

• Fresh parsley, chopped

• Warm biscuits or puff pastry squares

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Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. In a large pot or Dutch oven, heat butter and olive oil over medium heat.

2. Add onion, carrots, and celery.

3. Cook for 5–7 minutes until softened.

4. Add garlic and cook for 30 seconds until fragrant.

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Step 2: Make the Roux

1. Sprinkle flour over the vegetables.

2. Stir constantly for 1–2 minutes to cook out the raw flour taste.

3. The mixture will look thick and slightly pasty.

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Step 3: Add Liquid

1. Slowly pour in chicken stock while stirring to prevent lumps.

2. Bring to a gentle simmer.

3. Add diced potatoes, thyme, rosemary, salt, and pepper.

4. Simmer for 12–15 minutes until potatoes are fork-tender.

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Step 4: Finish the Soup

1. Stir in cooked chicken, peas, and corn.

2. Add milk and cream.

3. Simmer for another 5–7 minutes until thickened and heated through.

4. Adjust seasoning as needed.

If soup becomes too thick, add a splash of additional stock or milk.

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Texture Tips

• For thicker soup: Simmer longer or mash a few potatoes into the broth.

• For thinner soup: Add more stock.

• For extra richness: Increase cream slightly.

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Make-Ahead and Storage

• Refrigerate up to 4 days.

• Reheat gently on stovetop over medium-low heat.

• Not ideal for freezing due to dairy separation, but it can be frozen if necessary and reheated slowly.

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Optional “Crust” Add-On

To mimic traditional pot pie:

• Bake puff pastry squares at 400°F (200°C) for 12–15 minutes and place on top of each bowl.
  or

• Serve with warm buttermilk biscuits