Chicken Pot Pie Soup

Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.

If you ever wanted to make Chicken Pot Pie without the fuss, this soup is your answer.

Chicken Pot Pie Soup has all the flavor and comfort with just enough shortcuts to help you out on a busy weeknight. And, it’s just one of many delicious recipes in the Our Sweet Basil Kitchen coobook, a brand new cookbook by my dear friends over at Oh Sweet Basil. (Disclosure: They sent me a copy of the cookbook for free. I also used to guest post on their site. And I adore them!).

But back to this soup.

Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.

Start with a delicious base on onions, fresh thyme, fresh parsley, and potatoes.

Add broth, half and half, AND cream. Oh yes. It’s that good. (Apparently you can swap in milk if you want a lighter version, but why on earth would we want to do that?)

Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.

Now, the shortcuts. Use leftover chicken, a bag of frozen veggies, and store-bought biscuits.

Or you can make biscuits from scratch. But if you don’t, that’s okay too.

To see more fresh twists and reimagined family favorites, check out Our Sweet Basil Kitchen, on sale now!

Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.

Save this Chicken Pot Pie Soup to your “Soups” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

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Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.
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Chicken Pot Pie Soup

Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 5 teaspoons roughly chopped fresh thyme (or 1 1/2 teaspoons dried)
  • 1 tablespoon chopped freshly parsley (or 1 teaspoon dried)
  • 2 Yukon gold potatoes, cut into 1/4" pieces (about 1 pound)
  • 1 tablespoon flour
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 bay leaf
  • 3 cups cooked chicken, diced or shredded
  • 1 (12 ounce) bag frozen peas and carrots
  • Buttermilk biscuits, for serving

Instructions

  1. Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.

  2. Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.

  3. Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, and bay leaf and bring to a boil.

  4. Reduce heat to simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off). 

  5. Remove and discard bay leaf. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve warm with buttermilk biscuits.

Recipe Notes

This recipes is barely adapted from The Oh Sweet Basil Cookbook. Reprinted with permission.

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