Chicken Pot Pie Soup

Chicken Pot Pie Soup: Creamy Comfort in Every Bowl

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Chicken Pot Pie Soup is the kind of meal that makes you feel instantly at home. My earliest memory of this dish comes from chilly autumn evenings when my grandmother transformed her famous pot pie into a steaming pot of creamy chicken pot pie soup. The aroma of sautéed onions and garlic filled the kitchen, mingling with the sweetness of carrots and corn. Each spoonful tasted like comfort with tender chicken, buttery potatoes, and that silky broth that feels like a warm hug. This homemade soup recipe keeps all the flavor of the classic pie but turns it into an easier and cozier bowl of goodness.

This chicken pot pie soup recipe combines everything you love about creamy chicken pot pie with the ease of a weeknight dinner. If you enjoy easy soup recipes that taste indulgent while staying simple, this one will quickly become a favorite in your rotation.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

This creamy Chicken Pot Pie Soup brings all the cozy, nostalgic flavors of a classic pot pie — without the crust. With tender chicken, hearty vegetables, and a rich, velvety broth, it’s the perfect comforting soup for busy weeknights or rainy weekends.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 430

Ingredients
  

  • 3 cups shredded cooked chicken (rotisserie recommended)
  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 2 celery ribs, chopped
  • 2 cloves garlic, minced
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 5 cups chicken broth (low sodium preferred)
  • 2 medium potatoes, diced (Yukon gold preferred)
  • 1 cup frozen peas
  • 1 cup corn kernels (fresh or frozen)
  • 1 1/2 cups heavy cream
  • 1 tsp fresh thyme leaves
  • to taste salt and pepper

Equipment

  • large soup pot
  • cutting board
  • knife
  • measuring cups and spoons
  • wooden spoon or spatula
  • whisk

Method
 

  1. Melt butter in a large soup pot over medium heat. Add diced onion, carrots, celery, and garlic. Cook until fragrant and softened, about 5–7 minutes.
  2. Stir in flour to create a roux. Cook for 1–2 minutes to remove raw flour taste.
  3. Gradually whisk in chicken broth, stirring constantly until smooth.
  4. Add diced potatoes and cook until tender, about 10–12 minutes.
  5. Add shredded chicken, peas, corn, and cream. Simmer on low until thick and heated through, about 10 minutes.
  6. Season with thyme, salt, and pepper to taste. Stir well and serve hot with biscuits or bread.

Nutrition

Calories: 430kcalCarbohydrates: 28gProtein: 30gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 620mgPotassium: 680mgFiber: 4gSugar: 6gVitamin A: 5800IUVitamin C: 14mgCalcium: 80mgIron: 2mg

Notes

For a lighter version, swap heavy cream with milk or half-and-half. Make it gluten-free by using cornstarch instead of flour. Use rotisserie chicken and frozen veggies to save time. Let the soup sit for a few minutes before serving for the flavors to meld. Excellent for meal prep and freezer-friendly (freeze without cream).

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Why You Will Love Chicken Pot Pie Soup

Chicken pot pie soup is rich, creamy, and loaded with flavor. It is faster to make than traditional pie but keeps the same cozy taste. This soup can be made on the stove or adapted into soup recipes slow cooker style for hands-off cooking. Families love it because even kids enjoy the mild, creamy broth and soft vegetables. If you are searching for delicious soup recipes that work for both weeknights and gatherings, this one checks every box.

Ingredients for Chicken Pot Pie Soup Recipe

Here is everything you need for a creamy pot pie soup that tastes just like the real thing:

IngredientMeasurementSubstitution Tips
Cooked chicken3 cups, shreddedTurkey works well after the holidays
Butter4 tbspOlive oil for a lighter version
Onion1 medium, dicedLeeks for a softer flavor
Carrots2 medium, choppedFrozen carrots in a pinch
Celery2 ribs, slicedOptional if you prefer without
Garlic3 cloves, mincedGarlic powder if necessary
Flour1/3 cupGluten-free flour works
Chicken broth6 cupsVegetable broth for vegetarian style
Potatoes2 medium, cubedSweet potatoes for a twist
Peas1 cupFresh or frozen
Corn1 cupOptional
Milk or cream2 cupsHalf-and-half for richness
Fresh thyme1 tspDried thyme if that is what you have
Salt and pepperTo tasteAlways adjust at the end

How to Make Chicken Pot Pie Soup Step by Step

Start by melting butter in a large pot. Add onions, carrots, celery, and garlic, then sauté until tender. Stir in flour to form a roux that will create the creamy base. Slowly whisk in chicken broth, stirring constantly until smooth. Add the potatoes and let them cook until tender. Stir in the shredded chicken, peas, corn, and cream. Allow the soup to simmer gently until it thickens into a silky, hearty consistency. Season with thyme, salt, and pepper before serving.

If you prefer soup recipes slow cooker style, combine everything except the cream and cook on low for 6 to 7 hours. Stir in the cream at the end before serving.

Chicken Pot Pie Soup
Chicken Pot Pie Soup: Creamy Comfort in Every Bowl Chicken Pot Pie Soup

How to Serve Chicken Pot Pie Soup

This creamy chicken pot pie is best served hot with something to dip. Freshly baked biscuits or crusty bread make the perfect companion. For a fun twist, top each bowl with a square of puff pastry for that pot pie look. During the colder months, serve with a crisp salad for balance. In summer, lighten it up by pairing with grilled vegetables or fresh herbs sprinkled on top.

How to Perfect Chicken Pot Pie Soup

For richer flavor, roast the chicken ahead of time before shredding. To create an extra creamy chicken pot pie base, use heavy cream instead of milk. If you are short on time, rotisserie chicken and frozen vegetables will save effort while still delivering amazing results. If you want to make it ahead, the slow cooker method is ideal. This recipe is flexible and adapts easily to the ingredients you have on hand.

Common Mistakes to Avoid

Do not skip the roux since it gives the soup its signature creamy texture. Avoid adding cream at the beginning because it can curdle under high heat. Watch the potatoes closely so they cook until tender but not mushy. Always taste and adjust salt because chicken broth can vary in sodium levels. Following these tips ensures a perfectly creamy and balanced chicken pot pie soup.

Storage and Reheating Instructions

Storage MethodDurationBest Practice
Refrigerator3 to 4 daysStore in airtight container
FreezerUp to 3 monthsCool completely before freezing
ReheatingStovetop or microwaveAdd broth or milk to thin

This easy soup recipe is perfect for meal prep and works well for freezing. Store in single portions for quick lunches or reheat larger batches for family dinners.

Frequently Asked Questions

Can I make this soup gluten free?

Yes, replace the flour with a gluten-free alternative.

Can I swap chicken for turkey?

Yes, turkey works beautifully and makes this a perfect after-holiday meal.

Is this soup freezer friendly?

Yes, but for the best texture freeze before adding cream, then stir it in after reheating.

Can I make it vegetarian?

Yes, replace chicken with mushrooms and use vegetable broth.

Conclusion

Chicken Pot Pie Soup is everything you love about creamy chicken pot pie in an easy bowl of comfort. It combines tender chicken, hearty vegetables, and a rich creamy broth into one of the best chicken soup recipes you can make. Whether you cook it quickly on the stovetop or let it simmer as one of your favorite soup recipes slow cooker style, it delivers warmth and satisfaction every time. Save this recipe for busy nights, cozy weekends, or whenever you want a homemade soup recipe that feels like a hug.

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