Go Back
Creamy Chicken Pot Pie Soup Recipe - Easy & Comforting

Creamy Chicken Pot Pie Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 lb boneless skinless chicken breasts diced into bite-sized pieces
  • 2 cups potatoes peeled and diced
  • 1 cup carrots diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 cups chicken broth low-sodium preferred
  • 1 cup heavy cream can substitute half-and-half
  • 1/4 cup butter unsalted
  • 1/4 cup all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp black pepper freshly ground
  • 1 tbsp fresh parsley chopped
  • 1 can refrigerated biscuits baked according to package directions

Instructions
 

  • Melt the butter in a large Dutch oven or pot over medium heat.
  • Whisk in the flour and cook for 1 to 2 minutes to create a smooth roux.
  • Gradually pour in the chicken broth while constantly whisking to prevent lumps.
  • Add the diced chicken, potatoes, carrots, thyme, and black pepper to the pot.
  • Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the vegetables are tender and the chicken is fully cooked.
  • Stir in the frozen peas, frozen corn, and heavy cream. Simmer uncovered for an additional 5 minutes until the soup thickens and the vegetables are heated through.
  • Stir in the fresh parsley, ladle into bowls, and serve hot with baked biscuits on top or on the side.