Recipe of the Month: Chicken Pot Pie Soup


  • ⅓ cup unsalted butter
  • 1 medium diced yellow onion
  • 3 medium carrots peeled and chopped
  • 3 sliced celery stalks
  • 5 minced garlic cloves
  • ⅓ cup all-purpose flour
  • 6 cups chicken stock
  • 1 pound gold potatoes peeled and cut into ½-inch cubes
  • 2 teaspoons thyme
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 4 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 cup frozen corn (56427000)
  • ½ cup milk
  • ½ cup heavy cream
  • ¼ cup chopped parsley (optional)


  1. In a skillet over medium heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
  2. In a large soup pot, add the vegetables from the skillet and add the potatoes, thyme, salt, and pepper. Slowly stir in the chicken stock.
  3. Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-medium low and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.
  4. Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium and simmer for 5 to 10 minutes more. Stir in the parsley (optional) just before serving.
  5. Serve with biscuits or bread if desired.