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Chicken Pot Pie Soup

Get all the cozy comfort of chicken pot pie in a bowl! This hearty soup is loaded with tender chicken, carrots, potatoes, and peas in a creamy broth that's seasoned with thyme and bay leaves. Top it off with some flaky puff pastry and enjoy.

Tasty Team
96% would make again


for 6 servings

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 stalks celery, diced
  • 6 carrots, diced
  • 1 clove garlic
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour (30 g)
  • 2 cups chicken stock (470 mL)
  • 2 cups half-and-half (470 mL)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 pinch ground nutmeg
  • 1 cup frozen corn (175 g)
  • 1 cup frozen peas (150 g)
  • 1 whole rotisserie chicken, meat removed from bones and shredded
  • small rounds of pie crust, baked, for garnish (optional)

Nutrition Info

  • Calories 438
  • Fat 28g
  • Carbs 28g
  • Fiber 4g
  • Sugar 11g
  • Protein 22g

Estimated values based on one serving size.


  1. Heat the olive oil in large pot over medium-high heat. Add the onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
  2. Stir in the butter until melted, then add the flour and cook until the flour coats the vegetables and browns slightly.
  3. Add the chicken stock and half-and-half and stir to combine. Season with the black pepper, thyme, and nutmeg, then allow to come to a boil.
  4. Reduce the heat to medium-low and add the corn, peas, and chicken. Season with salt. Cook until warmed through.
  5. Ladle the soup into bowls. If desired, garnish with small rounds of baked pie crust.
  6. Enjoy!
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