Chicken Pot Pie Soup is comforting, easy to make and you only need one pot and 30 minutes! This soup takes a classic and turns it into a super simple, creamy weeknight soup the whole family loves!
Melt the butter in a deep soup pot or dutch oven over medium heat. Add the onion and cook, stirring occasionally for 4-5 minutes until soft. Add the garlic and cook, stirring constantly for one minute.
Sprinkle in the flour and cook, stirring constantly for 2 minutes. Slowly pour in the chicken broth while stirring constantly. Then, stir in the cream.
Add the chicken, potato, frozen peas and carrots and seasonings. Stir and simmer on LOW heat for 10-15 minutes just until the potatoes are soft.
Serve immediately with drop biscuits if desired.
Video
Notes
If you want your soup thicker you can make a cornstarch slurry. Just mix one to two tablespoons of cold water with one to two tablespoons of cornstarch and pour it into the simmering soup while stirring constantly.
You can use half and half or milk instead of cream if preferred but the soup won't be quite as thick.