Description

A creamy and comforting chicken pot pie soup that delivers all the nostalgic flavors of the classic dish without the crust. Loaded with tender chicken, vegetables, and potatoes in a silky herb-infused broth, perfect with a biscuit or puff pastry on the side.

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil (optional, if pot runs dry)

1 medium yellow onion, diced

2 medium carrots, diced

2 celery ribs, diced

2 medium Yukon Gold potatoes, peeled and 1/2‑inch diced

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

1/2 teaspoon poultry seasoning (or a pinch each of dried sage and thyme)

1/3 cup all‑purpose flour

6 cups low‑sodium chicken broth

1 bay leaf

1 cup frozen peas

3 cups cooked chicken, shredded or diced (rotisserie recommended)

1 cup whole milk

1 cup heavy cream (or 2 cups half‑and‑half)

1 tablespoon chopped fresh parsley

1 teaspoon lemon juice (optional, for brightness)

1–1 1/4 teaspoons kosher salt, to taste

1/2 teaspoon black pepper

Biscuits or puff‑pastry squares, for serving (optional)

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Instructions

In a large Dutch oven over medium heat, melt butter with olive oil. Add onion, carrots, and celery with a pinch of salt. Sauté for 5–6 minutes until softened. Stir in garlic, thyme, and poultry seasoning; cook for 30 seconds.
Sprinkle flour over vegetables and stir constantly for 1 minute to cook out raw flavor.
Gradually whisk in chicken broth, scraping the bottom of the pot. Add bay leaf and potatoes. Bring to a gentle boil, then reduce to a simmer and cook 10–12 minutes until potatoes are tender.
Stir in peas and chicken; simmer 2–3 minutes to heat through. Reduce heat to low and stir in milk and cream. Avoid boiling to keep it silky.
Remove bay leaf. Stir in parsley, lemon juice if using, and season with salt and pepper to taste. Serve hot with biscuits or puff pastry.

Notes

Use rotisserie chicken to save time and boost flavor.

Dice potatoes small so they cook quickly and evenly.

Soup thickens as it sits; thin with broth or milk if needed when reheating.

For a lighter version, use all whole milk or substitute evaporated milk.

Freeze without dairy and potatoes for best texture; add them fresh when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 7g
Sodium: 850mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 24g
Cholesterol: 100mg