chicken pot pie soup

4.47 from 15 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6


  • 4 tablespoons unsalted butter
  • 1 yellow onion diced
  • 2 medium carrots diced
  • 3 celery stalks diced
  • 3 cloves  garlic minced
  • cup flour
  • 4 cups chicken broth
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound gold potatoes diced
  • 1 cup frozen petite peas
  • ½ lemon juice
  • biscuits for serving


  • Prepare store-bought biscuits to package directions.
  • Heat 4 tablespoons butter in a large Dutch oven over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add 1 diced onion, 1 cup diced carrots, and 1 cup diced celery.  Season with a big pinch of salt and pepper and saute for 5-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in 3 cloves garlic and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  • Sprinkle in 1/3 cup flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in 4 cups chicken stock and 2 cups milk, stirring frequently.  Stir in 3 cups shredded chicken and the 1 lb. diced potatoes.
  • Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  • Finally, stir in 1 cup peas and juice for ½ lemon juice. Taste the soup and season with additional salt and pepper, as needed.
  • Serve immediately, with warm biscuits on the side.


  • Serve with warm biscuits.


  • Protein: Swap shredded chicken for shredded turkey.
  • Vegetarian: Remove chicken from the recipe and swap chicken broth for vegetable broth.


  • Chop onions, garlic, and carrots and store in an airtight container in the refrigerator for up to 4 days.
  • Shred rotisserie chicken and store in an airtight container for up to 3 days.


Calories: 366kcal | Carbohydrates: 32g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 688mg | Potassium: 813mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3992IU | Vitamin C: 32mg | Calcium: 150mg | Iron: 2mg