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A bowl chicken pot pie soup with a spoon.

Chicken Pot Pie Soup

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


This Chicken Pot Pie Soup is a one-pot recipe that’s hearty, creamy, and cozy. It’s easy to make with straightforward ingredients and yields a comforting meal perfect for family dinner — all ready in 1 hour.


  • 2 Tablespoons (30 milliliters) olive oil
  • 1 pound chicken breasts or chicken thighs, diced
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 Yukon Gold potatoes, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup (30 grams) all-purpose flour
  • 4 cups (32 ounces) chicken broth
  • 1 cup (135 grams) frozen corn
  • 1 cup (134 grams) frozen peas
  • 1 cup (240 milliliters) heavy cream

Optional Garnishes:


  1. Preheat Pot: Heat oil in a large pot or Dutch oven over medium heat.
  2. Cook Chicken: Add chicken to pot and sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top. Cook until chicken is cooked throughout, about 5-6 minutes, turning chicken over to cook all sides as it cooks. Then, using a slotted spoon or tongs, transfer cooked chicken to a plate and set aside.
  3. Sauté Vegetables: Add diced potatoes, carrots, celery, and onion into the same pot. Stir vegetables together and sauté until onions start to look translucent, about 3-4 minutes.
  4. Add Seasonings: Stir in remaining 1 ½ teaspoons salt, remaining ¼ teaspoon pepper, thyme, parsley, garlic powder, and paprika, and cook for an additional 1 minute.
  5. Add Flour: Sprinkle flour directly over sautéed vegetables and stir well to coat, cooking for 1 minute. (This is done instead of making a separate roux.)
  6. Stir in Broth, Add Chicken, Then Simmer: Pour in chicken broth, stirring constantly to avoid lumps from forming. Add cooked chicken back in. Bring to a simmer, then let it cook until potatoes are tender, about 15 minutes, stirring occasionally.
  7. Stir in Frozen Vegetables: Stir in frozen corn and peas and cook for 3-4 minutes.
  8. Stir in Heavy Cream: Stir in the heavy cream and let it simmer for another 2-3 minutes. Carefully taste and add more salt and pepper, based on taste preferences.
  9. Serve: Ladle soup into bowls, garnish with pepper and parsley, then serve.

Recipe Notes:

Refrigerator Storage: Store the soup in an airtight container in the fridge for up to 3-4 days. I would not freeze this one; the potatoes and cream won’t thaw well.

Reheating Instructions: Transfer the soup to a saucepan and warm over medium heat on the stovetop until heated through. Or, microwave in 30-second increments, stirring after each time, until heated through.

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