If there’s a bowl of pure comfort perfect for chilly evenings, it’s Chicken Pot Pie Soup. This cozy recipe has everything you love about the classic pie, but in a spoonable, creamy soup that’s brimming with chunky veggies, tender shredded chicken, and all those savory flavors that make this dish so beloved. Whether you’re a long-time fan of chicken pot pie or just want an easy, heartwarming meal, this soup delivers all the nostalgia with minimal fuss—no pastry crust required!
Ingredients You’ll Need
Gathering your ingredients for Chicken Pot Pie Soup is beautifully straightforward, and each one brings something special to the table. From the buttery base to the sweet pop of peas and corn, every component works together to create that classic, irresistible flavor.
- Unsalted butter: Adds rich, classic flavor and helps soften the vegetables—plus, it’s the first layer of lusciousness.
- Olive oil: Blends with the butter to prevent burning and lends a subtle, savory depth.
- Yellow onion: Diced for a mild, aromatic sweetness that forms the soup’s flavor foundation.
- Garlic: Freshly minced for a lovely pungent kick—don’t skip it!
- Carrots: Peel and slice them; they deliver color, gentle sweetness, and a tender texture after simmering.
- Celery: Brings freshness, a mild crunch, and a classic aromatic undertone.
- All-purpose flour: This is your thickener—just a bit transforms the broth into a creamy, velvety delight.
- Low-sodium chicken broth: The backbone of the soup, with just enough salt to control your flavorings.
- Cooked shredded chicken: Rotisserie or leftover chicken are both welcome—easy protein and classic flavor.
- Frozen peas: No need to thaw; they add a burst of color and gentle sweetness.
- Frozen corn: Pops of sunshine and sweetness in every bite—straight from the freezer is fine.
- Diced potatoes: Peeled potatoes become perfectly tender and add heartiness to each spoonful.
- Heavy cream: For that creamy, luxurious finish—substitute plant-based cream if needed.
- Dried thyme: Earthy and comforting, thyme is the classic seasoning for any pot pie.
- Salt: Just enough to enhance all the flavors without overpowering them.
- Black pepper: A peppery zip that balances the creaminess beautifully.
- Bay leaf: One simple leaf makes a world of difference—remove before serving.
- Chopped fresh parsley (optional): The perfect bright, green finishing touch.
How to Make Chicken Pot Pie Soup
Step 1: Build the Flavor Base
Begin by melting the unsalted butter together with the olive oil in a large pot or Dutch oven set over medium heat. Once bubbling, toss in your diced onion, minced garlic, carrots, and celery. Sauté these veggies for about 5 minutes until they’re softened and smelling absolutely heavenly. This step lays the aromatic groundwork that makes Chicken Pot Pie Soup taste so authentically cozy.
Step 2: Thicken with Flour
Sprinkle the all-purpose flour right over your sautéed vegetables. Stir constantly, letting the flour cook for 1-2 minutes. This is crucial—it cooks out the raw taste and helps you achieve that ultimate thick, creamy texture we all crave in Chicken Pot Pie Soup. Don’t rush it, and don’t stop stirring!
Step 3: Add Broth and Simmer
Slowly pour in the chicken broth, whisking or stirring constantly to avoid any flour lumps. Add in the peeled and diced potatoes, dried thyme, salt, black pepper, and the bay leaf. Bring the whole pot to a cheerful boil, then dial the heat back to a gentle simmer. Let everything cook together for 15 to 20 minutes, until your potatoes are fork-tender and the flavors are mingling deliciously.
Step 4: Stir in Chicken and Veggies
Time to add the heart of Chicken Pot Pie Soup—the shredded chicken, frozen peas, and corn. Stir these in and let the soup simmer for another 5 minutes. The chicken gets perfectly warmed through, and the veggies cook just enough to stay vibrant and sweet. This is where the soup starts looking (and smelling) irresistible!
Step 5: Finish with Cream
Fish out that bay leaf and lower the heat, then stir in the heavy cream. Let it all simmer together for 2 to 3 more minutes until the soup is silky and steaming. Taste and adjust your seasonings—you might want a pinch more salt or pepper. Ladle into bowls and sprinkle liberally with fresh parsley if desired. Your homemade Chicken Pot Pie Soup is ready to serve!
How to Serve Chicken Pot Pie Soup
Garnishes
Let’s talk about the finishing touches that elevate your Chicken Pot Pie Soup from homey to restaurant-worthy. Chopped fresh parsley is classic; it adds a pop of color and a bit of freshness. Cracked black pepper, a dusting of paprika, or even crispy fried onions also work beautifully—get creative depending on your mood!
Side Dishes
This soup is rich and filling, but it plays especially well with a side of warm, crusty bread (think baguette or soft dinner rolls) for dunking. If you want something lighter, a crisp green salad tossed with a bright lemony vinaigrette is a refreshing match. For true pot pie nostalgia, serve with a few flaky puff pastry squares for scooping up every creamy bite.
Creative Ways to Present
Presentation is half the fun! Serve Chicken Pot Pie Soup in rustic soup crocks or mini Dutch ovens for an authentic touch. Hosting a dinner party? Ladle the soup into tiny cups or bowls as an appetizer, or top each bowl with a small baked puff pastry square for a playful, pie-inspired effect. Even a deep mug, garnished and steaming, is sure to delight any guest.
Make Ahead and Storage
Storing Leftovers
Chicken Pot Pie Soup makes fantastic leftovers. Allow any extra soup to cool completely before transferring it to airtight containers. It’ll keep in the refrigerator for up to 3 days and tastes just as wonderful reheated, making lunch or dinner a breeze.
Freezing
If you’d like to freeze some for later, portion the cooled soup into freezer-safe containers, leaving a bit of room for expansion. Note that cream-based soups may separate or change texture slightly after freezing, but a quick stir when reheating usually brings everything back together. For the best quality, enjoy within 2 months.
Reheating
Bring refrigerated Chicken Pot Pie Soup up to temperature gently on the stovetop over medium-low heat, stirring frequently. If it’s a bit thick, add a splash of chicken broth or water. For frozen soup, thaw overnight in the fridge, then reheat in a pot, stirring often until smooth and piping hot.
FAQs
Can I use turkey instead of chicken in Chicken Pot Pie Soup?
Absolutely! Leftover turkey works just as well as chicken, bringing all the same comfort food flavors. It’s a smart way to use up holiday leftovers without sacrificing a bit of taste.
How can I make this recipe dairy-free?
Swap out the heavy cream for canned coconut milk or your favorite unsweetened plant-based cream. The result will be just as creamy, with a subtle new flavor twist.
What’s the best way to thicken the soup if it’s too thin?
If you find your Chicken Pot Pie Soup a little thinner than you’d like, make a quick slurry by mixing a tablespoon of flour or cornstarch with two tablespoons of cold water, then stir it into the soup and simmer until thickened to your liking.
Can I add other vegetables?
Definitely! Feel free to toss in green beans, mushrooms, or even spinach in the last few minutes of simmering. This soup is incredibly forgiving and easy to customize to your taste or what you have on hand.
Is this recipe gluten-free?
The traditional recipe uses all-purpose flour, but you can make Chicken Pot Pie Soup gluten-free by substituting your favorite gluten-free all-purpose flour blend. It thickens just as well and keeps the soup’s luscious texture intact.
Final Thoughts
I hope you’re as excited as I am to scoop up a big, steaming bowl of Chicken Pot Pie Soup. It’s a time-saving twist on the classic that brings all those beloved flavors straight to your kitchen in under an hour. Give it a try, and don’t be surprised if it becomes a new family favorite—one of those dishes you’ll crave again and again!
Print
Chicken Pot Pie Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Pot Pie Soup recipe is a comforting and creamy soup that combines all the flavors of a traditional chicken pot pie in soup form. Perfect for a cozy night in or a family dinner, this soup is hearty and delicious.
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced potatoes (peeled)
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the chicken broth while whisking to avoid lumps.
- Add the potatoes, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the cooked chicken, peas, and corn, and cook for an additional 5 minutes. Remove the bay leaf, stir in the heavy cream, and simmer for 2-3 more minutes.
- Adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- For a dairy-free version, substitute the heavy cream with canned coconut milk or a plant-based cream.
- You can also use leftover turkey instead of chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
