Chicken Pot Pie Soup

Serve an easy Chicken Pot Pie Soup from scratch with a basket of warm, flakey biscuits. This simple dinner is ready in 30 minutes!

Course Lunch or Dinner

Cuisine American

Keyword chicken pot pie soup, chicken soup, easy soup recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 205.9kcal

Author Blair Lonergan

2 tablespoons butter
2 tablespoons olive oil
1 onion, diced
2 large (or 3 medium) carrots, peeled and diced
1 cup diced celery (about 2 large stalks)
3 garlic cloves, minced
1/3 cup all-purpose flour
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
4 cups chicken broth
4 cups cooked, diced chicken (or about 1 ½ lbs. of raw boneless, skinless chicken breasts or thighs -- SEE NOTE below for cooking instructions)
1 cup frozen peas
1 cup frozen corn
1 ½ cups half-and-half cream (I used fat-free half-and-half, but any variety will work)
¼ cup chopped fresh parsley
For serving: cooked biscuits

In a Dutch oven, sauté the onion, carrots, celery and garlic in butter and olive oil until tender (about 7 minutes). Stir in the flour, thyme, salt and pepper until blended. Cook, stirring, for about 1 more minute. Slowly add the broth.
Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; add chicken, peas, corn and half-and-half. Stir over low heat, just until warmed through (do not boil). Season with additional salt and pepper, if necessary. Garnish with parsley and serve with biscuits, if desired.

You can use leftover chicken from another meal, purchase a rotisserie chicken at the grocery store deli, or use packaged cooked chicken such as Perdue Short Cuts or Tyson Grilled n' Ready.
If you prefer to start with raw boneless, skinless chicken breasts or thighs, brown the chicken in about 1 tablespoon of olive oil over medium heat for about 4-5 minutes. Remove from the pot and proceed with Step 1 of the recipe. You will add your cooked chicken back to the pot in step #2, as instructed.
By adding the peas and corn at the end of the cooking process, they stay colorful and firm -- rather than turning brown and mushy. There's no need to thaw the frozen vegetables before you stir them into the pot.
For the creamy base, I used fat-free half-and-half, but you can also use regular half-and-half or heavy cream.
Homemade biscuits are delicious with this recipe, but you can also use store-bought refrigerated biscuit dough or frozen biscuits for a shortcut. Pick whatever suits your schedule!
Have leftovers? Store the soup in an airtight container in the refrigerator for up to 5 days.
I do not recommend freezing this soup. The cream has a tendency to "break" when thawed, which results in an undesirable texture.