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Bowl of chicken pot pie soup with chunks of chicken, potatoes, carrots, peas, and corn in a creamy herb broth.

Chicken Pot Pie Soup

This chicken pot pie soup has all the comfort of classic pot pie in a creamy, one-pot soup. Made with tender chicken, potatoes, and mixed vegetables in a rich herb broth, it’s hearty, filling, and perfect for weeknight dinners or leftovers.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 carrots diced
  • 3 celery ribs diced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup half-and-half
  • 2 cups Yukon gold potatoes ½-inch dice
  • 1 teaspoon dried thyme
  • ½ teaspoon poultry seasoning optional, for classic pot pie flavor
  • Salt and black pepper to taste
  • 2 cups cooked chicken shredded or diced
  • 1½ cups frozen peas
  • 1 cup frozen corn
  • 1 tablespoon chopped fresh parsley optional

Method
 

Build the Base
  1. Heat butter and olive oil in a large Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
  3. Stir in garlic and cook 30 seconds.
Create the Roux
  1. Sprinkle flour over the vegetables and cook, stirring constantly, for 1–2 minutes until lightly golden.
Add liquids
  1. Slowly whisk in chicken broth until smooth.
  2. Add milk and half-and-half.
  3. Bring to a gentle simmer.
Cook the potatoes
  1. Stir in diced potatoes, thyme, poultry seasoning (if using), salt, and pepper.
  2. Simmer 15–18 minutes, until potatoes are fork-tender and the soup begins to thicken.
Finish the soup
  1. Add cooked chicken, peas, and corn. Simmer 5 minutes until heated through.
  2. Adjust seasoning as needed.
Serve
  1. Stir in parsley if desired. Serve hot.

Notes

  • Dice potatoes small (½-inch) for even cooking.
  • Do not boil after adding milk and half-and-half.
  • Add chicken and frozen vegetables at the end to preserve texture.