Chicken Pot Pie Soup – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

chicken pot pie soup with biscuit
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Chicken Pot Pie Soup

Cook Time1 hr
Servings: 4 quarts


  • 9 cups chicken stock/broth
  • 8 ounces yellow onions ½ inch dice 1 medium or 1 ½ Cups or ⅔ Solo Cup
  • 8 ounces celery ½ inch dice 6 stalks or 2 Cups or 1 Solo Cup
  • 1.5 pounds golden potatoes ½ inch dice 4 Cups or 2 Solo Cups
  • 12 ounces carrots ½ inch dice 5 medium or 2 Cups or 1 Solo Cup
  • 3 TBSP butter divided
  • 3 chicken breasts
  • ½ tsp kosher salt
  • tsp fresh ground black pepper
  • 4 TBSP corn starch
  • ¼ Cup water


  • Bring broth to a boil in a large stock pot.
  • Cook onions over medium high heat with 1 TBSP butter.
  • Add the celery to the sauté pan when the onion starts to nicely brown.
  • Add the onion and celery mix to the simmering broth.
  • Add the potatoes and carrots to the pot of simmering broth.
  • Salt and pepper the chicken breasts and cook in same pan the onions and celery were cooked in.
  • Once fully cooked, dice into quarter inch pieces after allowing to rest for 10 minutes.
  • Stir the broth mixture well.
  • Add cornstarch/water mixture to the soup and allow the soup to cook for approximately 5 more minutes, or until the potatoes and carrots are tender, but not falling apart.
  • If the soup needs to be thicker, add more cornstarch/water mixture.
  • Stir well and allow to cook for 3 minutes before adding additional cornstarch/water mixture.


Serving suggestions:
Serve with puff pastry or biscuits.
Refrigerate leftovers immediately.
Use leftovers within 3 days.

Need more help? See my “Need A Hand” version of this recipe.