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A delectable bowl of creamy chicken pot pie soup, featuring tender chicken, vegetables, and a rich, velvety broth.

Creamy Chicken Pot Pie Soup Ultimate

The ultimate guide to making a creamy, comforting, and flavorful chicken pot pie soup. This recipe combines tender chicken, a luxurious broth, and perfectly cooked vegetables for a dish that will warm your soul.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless, skinless chicken thighs and breasts, cut into 1-inch pieces
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 3 carrots, peeled and diced
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 1 cup frozen peas
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot or Dutch oven, sauté the chicken over medium-high heat until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  2. In the same pot, add the onions, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
  3. Add the chicken stock, heavy cream, bay leaves, thyme, salt, and pepper. Bring the mixture to a simmer.
  4. Add the cooked chicken, potatoes, carrots, and peas to the pot. Reduce the heat to medium-low and let the soup simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded.
  5. Taste and adjust seasoning as needed. Remove the bay leaves before serving.

Notes

For best results, use a combination of white and dark chicken meat to achieve a more complex flavor profile. The key to a velvety, creamy broth is the combination of chicken stock and heavy cream. Simmering the chicken in the broth ensures a tender, fall-off-the-bone texture. Adding the vegetables in stages helps to ensure they are perfectly cooked. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.