1-Getting started with chicken pot pie soup: Getting started with chicken pot pie soup begins with some simple prep work to set yourself up for success. First, gather and measure all your ingredients, like the 2 cups of cooked shredded chicken and 4 cups of chicken stock, to make the process smooth. Dice your vegetables into uniform pieces, such as chopping carrots, celery, and onion into 1/2-inch bits, so they cook evenly and add to the soup’s hearty texture.

2-Heat your pot and sauté the aromatics: Add 3 tablespoons of butter to a large pot over medium heat, then toss in the diced onion, carrots, and celery. Cook them for about 6-8 minutes until they soften, stirring occasionally to prevent burning. This step is crucial for that rich base in your chicken pot pie soup.

3-Thicken the mixture: Sprinkle in 3 tablespoons of all-purpose flour and stir for 1-2 minutes to create a roux, which gives the soup its creamy consistency. For gluten-free options, you can use a cornstarch slurry instead. Slowly whisk in 1 cup of milk or 3/4 cup of heavy cream, cooking until it starts to thicken, then gradually add the 4 cups of chicken stock along with the diced potatoes and seasonings.

4-Bring everything to a boil and then simmer: Bring everything to a boil and then simmer for 12-15 minutes until the potatoes are tender. At this point, stir in the cooked chicken, frozen peas, and any other veggies like corn. Let it all simmer together for a few more minutes to blend the flavors. The whole process takes around 35-45 minutes, making it a quick option for weeknight meals. If you want to link this to more fun recipes, check out our easy peach cobbler for a sweet dessert pairing.

5-Finally, remove the bay leaf and adjust the seasoning to taste: Finish with fresh parsley and a splash of lemon juice for brightness. Serve your chicken pot pie soup hot with biscuits on the side for a complete, comforting meal that feels just like home.