1-First, melt the 4 tablespoons of salted butter in a large pot over medium heat. This sets the stage for building rich flavors in your soup. Next, add the 1 cup small-diced carrot, 1 cup small-diced celery, and 1 cup small-diced onion; cook them, stirring occasionally, until they’re softened and slightly browned, which takes about 10 minutes.

2-Then, stir in the 2 cloves of minced garlic and cook for about 30 seconds until it’s fragrant. This adds a nice punch of aroma to your Chicken Pot Pie Soup. After that, mix in the ¼ cup all-purpose flour and cook for 1 minute to form a base that thickens everything up.

3-Building the Broth and Simmering: Pour in the 4 cups of chicken stock, and add the 1 ½ cups small-diced Yukon Gold potatoes, 1 bay leaf, ½ teaspoon dried thyme, and ½ teaspoon pepper; stir well to combine. Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes until the potatoes are tender.

4-Stir in the 2 cups cooked diced or shredded chicken, ½ cup heavy cream, 1 cup frozen peas, and ½ cup frozen corn; mix thoroughly. Return the soup to a simmer and cook for 5 more minutes until everything is heated through. Finally, remove the bay leaf, and serve it with biscuits for a complete meal.