Print

Stovetop Chicken Pot Pie Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Stovetop Chicken Pot Pie Soup is a comforting and hearty dish that captures all the flavors of a classic chicken pot pie in a creamy, savory soup. Featuring tender baked chicken, diced potatoes, celery, onions, and sweet peas, it's a perfect meal for chilly days that is both satisfying and easy to prepare.

Ingredients

Chicken

  • 1 pound chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Soup Base and Vegetables

  • 6 tablespoons butter
  • 1 cup diced celery (about 3 stalks)
  • 1 medium yellow onion (about 1 cup chopped)
  • 3 garlic cloves (minced)
  • 1/3 cup flour
  • 6 cups chicken broth
  • 1 pound Yukon gold potatoes (chopped into very small pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups diced cooked chicken*
  • 1/2 cup heavy whipping cream
  • 1 cup frozen carrots
  • 1 cup frozen peas

Optional

  • 6 biscuits (optional)

Instructions

  1. Bake the Chicken: Preheat the oven to 400°F. Place chicken breasts on a sheet pan and season with salt, garlic powder, onion powder, and pepper. Drizzle with olive oil. Bake for 30–35 minutes, or until the internal temperature reaches 165°F. Let the chicken rest briefly before dicing or shredding into bite-sized pieces.
  2. Sauté Vegetables: While the chicken bakes, melt the butter in a large pot over medium-high heat. Add the diced celery, chopped onion, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
  3. Create Roux: Stir in the flour and cook for 1 minute, stirring constantly to make a roux that will thicken the soup.
  4. Add Broth and Potatoes: Slowly whisk in the chicken broth until smooth. Add the chopped Yukon gold potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12–15 minutes, or until the potatoes are tender.
  5. Add Chicken and Vegetables: Stir in the diced chicken, frozen carrots, frozen peas, and heavy whipping cream. Simmer uncovered for another 5–7 minutes, or until the vegetables are tender and the chicken is heated through.
  6. Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper, if needed. Serve the soup warm with optional biscuits on the side.

Notes

  • Use cooked chicken leftover from the baking step or any pre-cooked chicken for convenience.
  • Adjust thickness by adding more chicken broth if you prefer a thinner soup.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
  • Frozen vegetables can be swapped with fresh if desired; just adjust cooking time accordingly.
  • Biscuits are optional but add a delicious accompaniment to this hearty soup.

Find it online: https://dishcooks.com/stovetop-chicken-pot-pie-soup-recipe/