I always enjoy a nice chicken soup and these days I have been into this chicken pot pie soup! This soup is inspired by chicken pot pie which is basically a creamy chicken stew in a pie with a golden brown crispy and flaky pastry crust. This is a pretty hearty soup with plenty of veggies including onions, carrots, celery, potatoes, corn and peas in addition to the chicken. The broth of this soup is made chicken broth along with cream to make it creamy and butter and flour is used as the thickener. The seasoning includes a mixture of sage, rosemary, thyme and garlic in addition to salt and pepper. I really enjoy this soup just like this but it’s missing that pie crust element and to keep things simple I like to serve it topped with fresh made biscuits! Over all this is a pretty simple soup that’s easy to make, super tasty and pure comfort in a bowl!
Chicken Pot Pie Soup
A comforting soup with all of the flavours of chicken pot pie!
ingredients
- 4 tablespoons butter (or bacon grease)
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 3 cloves garlic, chopped
- 1 teaspoon sage, chopped (or 1/2 teaspoon dried sage)
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 1/4 teaspoon thyme, chopped (or 1/8 teaspoon dried thyme)
- 4 tablespoons flour (rice flour for gluten-free)
- 6 cups chicken broth
- 2 cups chicken, cooked and shredded/diced
- 2 cups potatoes, diced
- 1 cup corn
- 1 cup peas
- 1/2 cup heavy/whipping cream
- salt and pepper to taste
- 1 tablespoon parsley, chopped (optional)
directions
- Melt the butter in a large saucepan over medium heat, add the onion, carrots and celery and cook until tender, about 10-15 minutes.
- Add the garlic, sage, rosemary, thyme and cook until fragrant, about a minute.
- Sprinkle in the flour, mix well and cook for a minute.
- Add the broth, chicken and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Add the corn, peas and cream and cook until the corn and peas are warmed, about 3 minutes.
- Season with salt and pepper to taste and serve, garnished with fresh chopped parsley!
Option: Use 1 pound of raw boneless and skinless chicken breasts or thighs instead of the cooked chicken. Add it to the pot in step 4, simmer until it’s cooked through, remove it from the pot, dice or shred it and return it to the pot.
Option: Add 1/4 cup parmesan cheese to the soup, let it melt in and remove from heat.
Option: Add cooked and crumbled bacon!
Option: Add 2 tablespoons white miso paste. (Mix miso paste into 1/2 cup hot broth from the pot before mixing it back into the soup after removing the soup from heat.)
Option: Another gluten-free option is to mix 2+ tablespoons cornstarch into cool water and mix it into the soup near the end of the simmering; let it simmer until it thickens after adding it!
Option: Serve with fresh made biscuits!
Chicken Pot Pie
Chicken Noodle Soup
Thai Chicken Noodle Soup
Avgolemono Soup
Chicken Tortilla Soup
Chicken and Sweet Corn Soup
Tom Yum Gai (Thai Hot and Sour Chicken Soup)
Lemon Chicken Orzo Soup
Butter Chicken Noodle Soup
Colombian Chicken and Corn Soup (Ajiaco)
Chicken Fajita Soup
Creamy White Chicken Chili
Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Creamy Mushroom Chicken and Wild Rice Soup
Egg Drop Soup
Creamy Chicken and Gnocchi Soup
Chicken Tortellini Soup
great mix of dishes, love all of these ingredients, and flavors and even better in my opinion as a soup than in pie, so thank you!
Hi Kevin, do you think I could do this with corn starch for a gluten free friend? Would I use equal amounts for the substitution? TIA
Yes you can! Mix 1-2 tablespoons of cornstarch into 1/4 cool water, mix it into the soup near the end and simmer until it thickens. Enjoy!
Love this recipe!
So simple and gluten free!
Used Bob’s Red Mill 1 for 1 Flour!
Used frozen corn, peas, and Lima beans!
Perfectly creamy and those that can eat gluten pair with a puff pastry stick!
This is an amazing soup, a complete meal and wonderful flavor, I will make again soon, everyone loved it
Hi Kevin,
This soup is amazing! However, it was thinner than I thought and never really thickens up. Any tips?
The thickener in this recipe is the flour that is cooked into the butter and veggies. If you want it thicker, you can add a more flour, say 6 tablespoons. If you are near the end of the recipe and you would like it thicker than it is, you can add corn starch mixed into cool water, 1 tablespoon to 1 tablespoon at a time until you get to the desired thickness. Enjoy!
I have tried so many recipes from closet cooking and this one did not disappoint. Absolutely delicious, I made it exactly following the recipe and it’s perfect.
I made this over Christmas for my husband’s family, and my father in law said it was so good that he wished he was sick just so he could have me make this soup to make him feel better. 🙂 It was a big hit!
Fantactic recipe ,thank you.
Have made this twice and it’s a keeper. Used the mirepoix from Trader Joe’s for the carrots, celery, and onion to save time and the cost is reasonable. I thickened it up a bit more with a roux made of flour and broth. Thanks for the recipe!
I just found your site and cannot wait to make this soup…I’m thinking it will be one of our favorites! We like chicken pot pie alot and it’ll be nice to have the same flavor without the added carbs from the crust although that is a really great part of it. I just need to watch carbs so…
I make my chicken pot pie without a crust and just put a lid on the casserole dish or foil over top with a couple of slits.
BUT the soup is GREAT TOO!!
Are the peas and corn frozen?
Both frozen and fresh work well!