Imagine the ultimate comfort dinner that wraps you in a cozy blanket of creamy goodness—that’s exactly what you get with this Chicken Pot Pie Soup Recipe! It combines all the nostalgic flavors of classic chicken pot pie into a hearty, creamy soup that comes together on the stovetop in under forty minutes. Not only is it satisfyingly rich, but it’s also packed with veggies and tender shredded chicken, making dinner feel like a warm hug for everyone at your table.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

This cozy favorite comes together with a handful of classic pantry and fridge staples. Each ingredient plays its own special part by lending creaminess, flavor, or a touch of color to make this Chicken Pot Pie Soup Recipe taste just like home.

Butter: Gives the soup a gorgeous, rich base and helps the veggies cook gently and evenly.
Olive oil: Adds a hint of depth and helps prevent the butter from burning.
Yellow onion: Provides savory sweetness as it sautés, building the first layer of flavor.
Garlic: Infuses the broth with subtle warmth and an irresistible aroma.
Carrots: Bring vibrant color and a natural sweetness that balances the richness.
Celery: Adds fresh, earthy notes and traditional pot pie flavor.
All-purpose flour: Thickens the soup so it becomes wonderfully creamy—just like pot pie filling!
Chicken broth: The soul of the soup, delivering savory, comforting depth.
Whole milk: Lends silky smoothness and rounds out the soup’s texture.
Heavy cream: Makes every bite decadently luscious and extra hearty.
Cooked shredded chicken: The star protein—use leftover roast or rotisserie for an easy shortcut!
Frozen peas: Pop in bursts of color and tenderness at the very end for freshness.
Diced potatoes: Turn the soup filling, offering additional body and comforting texture.
Dried thyme: Adds subtle earthiness and that classic pot pie aroma.
Dried parsley: Brings bright, herby flavor and a pop of green.
Salt and black pepper: Essential for seasoning—taste as you go so it’s just right!
Puff pastry squares or biscuit croutons (optional): Sprinkle on top for that signature pot pie crunch.

How to Make Chicken Pot Pie Soup Recipe

Step 1: Sauté the Aromatics

Start by melting butter and olive oil together in a large pot or Dutch oven over medium heat. Toss in the onion, garlic, carrots, and celery, then sauté everything for about five to six minutes. You want the veggies to soften up and gently release their lovely aromas, building the flavor base for this Chicken Pot Pie Soup Recipe.

Step 2: Make it Creamy

Next, sprinkle the flour right over your softened veggies and stir constantly for about a minute. This will fully coat the vegetables and help eliminate any raw flour taste. The flour is the secret to achieving that velvety texture we all crave in a great pot pie soup.

Step 3: Add Broth and Simmer

Slowly add in the chicken broth while whisking gently; this keeps things super smooth and lump-free. Stir in your diced potatoes, then bring the whole pot to a gentle simmer. Let it bubble away for 10 to 12 minutes—this is when your potatoes get perfectly tender.

Step 4: Finish with Dairy and Goodness

Pour in the milk and heavy cream, then add the shredded chicken, frozen peas, thyme, parsley, salt, and plenty of black pepper. Let everything simmer for another five to seven minutes until the soup thickens beautifully. The Chicken Pot Pie Soup Recipe comes together right before your eyes!

Step 5: Taste and Top

Before the grand reveal, taste and adjust your seasonings. Ladle the steaming hot soup into bowls and, if you’re feeling extra, crown each serving with puff pastry squares or biscuit croutons for that irresistible golden crunch. Dinner bliss is served!

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

Nothing elevates a bowl of chicken pot pie soup quite like a handful of fresh herbs—a sprinkle of chopped parsley or a dash of cracked black pepper does wonders for both flavor and visual pop. If you’ve got chives, snip some on top! And don’t forget those puff pastry squares or biscuit croutons for golden, flaky crunch—every spoonful turns into something special.

Side Dishes

Pair your Chicken Pot Pie Soup Recipe with a crisp green salad, simply dressed, or serve it alongside warm, crusty bread to soak up every drop. For a lighter touch, roasted or steamed green beans make a fresh counterpoint. You could even set out a platter of sliced apples and sharp cheddar for a homey, comforting finish.

Creative Ways to Present

Turn dinner into a fun event by serving your soup in small bread bowls, or portion it out into cute ramekins topped with a round of puff pastry and baked until the top is golden. Hosting a get-together? Pour the soup into mugs or heatproof cups for a casual, hands-on vibe, letting guests dip in their own croutons as much as they like.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Soup Recipe keeps beautifully in the fridge! Simply let the soup cool to room temperature, then transfer it to an airtight container. It’ll stay hearty and fresh for up to four days—perfect for quick lunches or easy reheated dinners.

Freezing

If you want to freeze this soup, let it cool completely first. Store it in freezer-safe containers, leaving a little room at the top for expansion. The soup will keep its delicious flavor for up to three months. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

To reheat, gently warm the soup over medium-low heat on the stovetop, stirring occasionally to keep that gorgeous creamy texture. If the soup thickens up in the fridge, just whisk in a splash of broth or milk to return it to its hearty, velvety best.

FAQs

What’s the best chicken to use for Chicken Pot Pie Soup Recipe?

Leftover rotisserie or roast chicken is my secret weapon—it’s flavorful and ready to go. You can also poach two chicken breasts specifically for this recipe or even use boneless thighs for extra richness.

Can I make this soup gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend, and be sure your broth is gluten-free. You’ll have the same creamy, comforting results with no gluten worries.

Is it okay to use just milk and skip the cream?

Yes, you can keep things lighter by using only whole milk, or even a milk alternative if you prefer. The soup won’t be quite as rich, but it will still be irresistibly creamy and hearty.

What vegetables can I add or substitute?

Feel free to get creative! Chopped green beans, corn, or even diced bell peppers all work well in this soup. It’s a great way to use up whatever’s in your fridge while following the Chicken Pot Pie Soup Recipe base.

How do I keep the puff pastry or biscuit topping crispy?

Bake your pastry or biscuit croutons separately and place them on top of each bowl just before serving. This way, they’ll stay golden and crisp instead of soaking in the soup.

Final Thoughts

If you love comfort food as much as I do, you owe it to yourself to try this Chicken Pot Pie Soup Recipe. It’s cozy, flavor-packed, and just begging to be shared around the dinner table. Let it become part of your family’s happy mealtime memories!

Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

Author: Emma
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Pot Pie Soup recipe is a comforting and creamy twist on a classic favorite. Loaded with tender chicken, vegetables, and savory herbs in a rich broth, this soup is sure to warm you up on chilly days.

Ingredients

Scale

Vegetable Mixture:

2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced

Soup Base:

1/4 cup all-purpose flour
4 cups chicken broth
1 cup whole milk
1/2 cup heavy cream

Main Ingredients:

2 cups cooked shredded chicken
1 cup frozen peas
1 cup diced potatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and black pepper to taste
Optional puff pastry squares or biscuit croutons for topping

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Instructions

Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, garlic, carrots, and celery until softened.
Add Flour: Stir in flour and cook for 1 minute.
Make Base: Gradually whisk in chicken broth, add potatoes, and simmer until tender.
Finish Soup: Stir in milk, cream, chicken, peas, herbs, salt, and pepper. Simmer until thickened.
Serve: Adjust seasoning and serve hot with optional toppings.