Chicken Pot Pie Soup, a simple comfort food

Tina Howell

I love chicken pot pies and this chicken pot pie soup is easy to make and is so thick and creamy which makes it the perfect, delicious cold weather comfort food.
Chicken Pot Pie SoupPhoto byPinterest


  • 2 large carrots, peeled and diced
  • 2 stalks of celery, chopped
  • 1 sweet yellow onion, diced
  • 1 teaspoon of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of white pepper
  • 1/2 teaspoon of parsley
  • 4 cups of chicken broth
  • 2 tablespoons of canola or vegetable oil
  • 1/2 lb. of small russet or yellow potatoes, peeled and chopped in cubes
  • 2 boneless skinless chicken breasts, cooked and shredded in chunks (Rotisserie chicken works really well)
  • 1/2 cup of frozen corn
  • 1/2 cup of frozen peas

Soup Base aka "The Roux"

  • 3 tablespoons of all-purpose flour
  • 1 1/2 cups milk
  • 1/2 stick of butter, melted

Also get some buttermilk biscuits for serving with the soup


  • Make your roux in a small pot by adding the flour and butter, stirring until it absorbed. Then slowly pour in the milk and stir until completely blended. Add a pinch of salt and pepper, if desired.
  • Add the oil to a Dutch oven pot over medium heat. Stir in the carrots, celery and onion and cook until the veggies are soft, approximately 5 minutes.
  • Stir in the garlic and spices, mix well then add the chicken broth.
  • Bring to a boil then add the potatoes, reduce heat to medium, cover and cook until the potatoes are tender.
  • Once the potatoes are tender, add the roux, chicken breast, peas, corn and stir thoroughly.
  • Let the soup cook on low heat, stirring regularly until the chicken and veggies are heated then serve with biscuits and enjoy!

NOTE: You can also cook this soup in a crock pot as well.

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