Chicken Pot Pie Soup

6 servings


15 minutes

active time

55 minutes

total time


⅓ cup unsalted butter ((38g))

1 medium yellow onion (diced)

3 medium carrots (peeled and chopped)

3 celery stalks (thinly sliced)

5 garlic cloves (peeled and minced)

⅓ cup all-purpose flour ((40g))

6 cups chicken stock ((1.5L))

1 pound Yukon gold potatoes (peeled and cut into 1/2-inch cubes (450g))

2 teaspoons fresh thyme

2 teaspoons kosher salt

1 teaspoon ground black pepper

4 cups cooked shredded chicken ((about 1 rotisserie chicken))

1 cup frozen peas ((135g))

1 cup frozen corn ((145g))

½ cup milk ((120ml))

½ cup heavy cream ((120ml))

¼ cup chopped parsley


In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.

Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.

Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.

Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley just before serving.


Serving Size



569 kcal

Total Fat

28 g

Saturated Fat

14 g

Unsaturated Fat

11 g

Trans Fat

0.4 g


129 mg


1235 mg

Total Carbohydrate

45 g

Dietary Fiber

6 g

Total Sugars

10 g


36 g

6 servings


15 minutes

active time

55 minutes

total time
Start Cooking