• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

Chicken pot pie soup recipe is your favorite pot pie filling turned into warm, savory, cozy, aromatic soup topped with pie crust crackers or biscuits!   It's destined to become a family favorite that’s easier than traditional pot pie without a soggy crust.  This chicken pot pie soup is loaded with juicy chicken, potatoes, carrots, celery and peas swaddled in a creamy, herb-infused broth -without any “cream of” soups.  This recipe is also extremely versatile and pantry friendly – swap in your favorite veggies,  swap the chicken for ground beef or sausage, etc.  This chicken pot pie soup also reheats beautifully for make ahead dinner or lunches!

• 4 tablespoons olive oil, divided
• 3 tablespoons unsalted butter
• 1 pound boneless skinless chicken thighs OR rotisserie chicken (see notes)
• salt and pepper
• 1 large onion, diced
• 1 cup chopped celery
• 1 cup chopped carrots
• 4-6 cloves garlic, minced
• pinch -1/4 teaspoon red pepper flakes (- optional for a kick)
• 1/3 cup all-purpose flour
• 2 1/2 cups Yukon gold potatoes peeled and chopped into 1/2” cubes
• 8 cups low sodium chicken broth
• 2 1/2 teaspoons chicken bouillon or better than bouillons
• 1 tablespoon dried parsley
• 1/2 tsp EACH dried oregano, dried basil, dried thyme, dried sage
• 1 bay leaf
• 2 cups half and half or evaporated milk
• 2 tablespoons cornstarch
• 1 cup frozen peas, not thawed
• Salt and pepper to taste
• Pie crust crackers (-see notes)
• Store bough or homemade biscuits
• Oyster crackers

Click Here For Step-By-Step Instructions