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A bowl of hot chicken pot pie soup garnished with chives with some cheese toast on the side

Chicken Pot Pie Soup

A cozy, creamy chicken pot pie soup made with real ingredients — nourishing, flavorful, and perfect for busy family dinners.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 5

Equipment

  • immersion blender

Ingredients

  • 2 tbsp butter, divided
  • 3 cups cubed raw chicken breast (or used boneless thigh meat)
  • 2 cups chopped onions
  • 1 cup sliced celery
  • 2 minced cloves of garlic
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • a pinch of turmeric (for color), optional
  • 2½ tsp unrefined salt, divided
  • ½ tsp black pepper
  • 2 tbsp flour
  • 4 cups chicken stock, divided
  • 1 bay leaf
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup fresh or frozen green peas
  • ¼ cup crème fraîche or thick cream

To garnish

  • ⅓ cup fresh chopped parsley or chives

Instructions

  • In a large frying pan, melt 1 tablespoon of butter. Sauté cubed chicken until cooked through. Don’t overcrowd the pan; cook in batches if needed. Season with salt and pepper and set aside.
  • In a heavy-bottomed pot, melt butter and sauté onions and celery until softened. Season with salt.
  • Stir in minced garlic, onion powder, garlic powder, and turmeric. Cook for 1–2 minutes, until fragrant.
  • Sprinkle in flour and stir constantly for about 1 minute to cook it through.
  • Slowly pour in ½ cup of chicken stock, stirring or whisking to loosen browned bits and blend in the flour.
  • Use an immersion blender to blend the soup base until smooth (or partially smooth, if you prefer some texture).
  • Add carrots, potatoes, bay leaf, and remaining stock. Bring to a simmer and cook for about 20 minutes, until the vegetables are tender.
  • Remove the bay leaf. Stir in cooked chicken, peas, and cream. Simmer gently for 2–3 minutes until everything is heated through.
  • Ladle into bowls and garnish with chopped parsley or chives.