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Chicken Potpie Soup

Cook Time:
35 mins
Prep Time:
15 mins

Chef notes

This is one of our favorite comfort foods — and it doesn't require making any pie crusts! Best of all, we always have enough for lunch the next day — and it tastes better, too.


  • 4 cups (1 quart) chicken broth
  • 2 large boneless, skinless chicken breasts
  • 2 cups milk
  • 5 tablespoons butter, divided
  • 1 tablespoon oil
  • 3 carrots, peeled and diced (about 1 cup)
  • 3 ribs celery, diced
  • 1 onion, diced
  • 6 cloves garlic, minced
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 russet potatoes, peeled and diced
  • thyme sprigs
  • 1 cup frozen peas
  • 1/4 cup parsley, chopped



To a pot, add the chicken broth and let it come to a simmer on medium heat. Add the chicken breasts, cover and cook for about 10 to 12 minutes.


Remove the chicken breasts and set aside to cool. Add the milk into the pot and let it come to a simmer (be sure not to let this come to a boil). Pour the broth into a container or large measuring cup and set aside.


To the now-empty pot, add 1 tablespoon of the butter and oil. Add the diced carrots and let this cook for 2 minutes, then add the diced celery and onion. Cook for about 5 minutes or until vegetables have soften a bit. Add the minced garlic, 1 teaspoon of salt and pepper and give it a stir.


Create a well in the center of the pot and add the remainder of the butter (4 tablespoons) and let it melt. Add the all-purpose flour and stir to combine with the veggies. After about a minute, add the russet potatoes and slowly pour in the milk-broth mixture. Pour just a little bit at a time, stirring in between each pour. Add a pinch more salt, pepper and thyme springs. Cover and let cook until potatoes have softened, about 10 minutes.


In the meantime, dice or shred the chicken breasts and add into the soup along with 1 cup of peas. Stir until the chicken is warmed through.


Remove the thyme sprigs, check for seasoning and sprinkle with parsley.