There’s something incredibly comforting about the rich, creamy goodness of a classic chicken pot pie, but in soup form? That’s a whole new level of cozy. This Chicken Pot Pie Soup Recipe blends those hearty flavors into an easy, spoon-friendly bowl that feels like a warm hug on a chilly day.
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Why You'll Love This Recipe
Truth be told, I fell in love with this Chicken Pot Pie Soup Recipe the first time I made it because it nails the comforting flavors of the traditional pie but without all the fuss of pie crust. Plus, it’s flexible and super satisfying!
- Comfort in a Bowl: This soup captures all the cozy notes of chicken pot pie with tender veggies and creamy broth, but with less work.
- Hearty and Filling: The combination of potatoes, chicken, and cream gives you satisfying textures and flavors that keep you full.
- Simple Pantry Ingredients: Most of these ingredients are staples, making this a go-to quick comfort meal.
- Customizable and Kid-Friendly: You can tweak the veggies or herbs and it’s always a hit with picky eaters.
Ingredients & Why They Work
Every ingredient in this Chicken Pot Pie Soup Recipe plays a role in building its rich, layered flavor and perfect texture. Here’s why they’re so effective and a couple of tips to make shopping and prepping easier for you.
- Butter: Dividing the butter helps with both sautéing the veggies and creating a creamy roux base for the soup. It adds richness and a silky texture.
- Yellow Onion: A classic soup base flavor that adds sweetness and depth when sautéed.
- Garlic: Gives a subtle savory punch without overpowering the softness of the other veggies.
- Celery: Contributes a mild crunch and aroma that balances the richness.
- Carrots: Provide natural sweetness and vibrant color—opt for fresh for best texture.
- Chicken Broth: Using low-sodium broth lets you control the saltiness, so your soup doesn’t get too salty.
- Russet Potatoes: Their starchy nature helps thicken the soup as they cook, plus they add hearty chunks you want.
- Fresh Thyme & Rosemary (or Dried): Fresh herbs brighten up the earthiness of the broth, but dried works fine—you just add a touch less.
- Bay Leaves: They add subtle complexity to the broth’s flavor as it simmers low and slow.
- Flour: Essential for thickening the soup to replicate that creamy pot pie filling texture.
- Milk & Heavy Cream: Combining these gives you a creamy but not too heavy soup base.
- Peas and Corn: The peas add freshness and pop, while corn is optional but adds sweetness I love.
- Cooked Shredded Chicken: I prefer rotisserie chicken for ease and flavor, but homemade works beautifully too.
- Fresh Parsley: Stirred in at the end for a fresh finish and color contrast.
Make It Your Way
One of my favorite things about this Chicken Pot Pie Soup Recipe is how easy it is to customize. I often switch up the veggies or add a little heat depending on my mood, and it always turns out comforting and delicious.
- Variation: I sometimes swap out rosemary and thyme for sage and a bit of tarragon to give it a cozy fall twist.
- Dairy-Free Version: Use coconut milk and a chickpea flour roux to keep it creamy without the dairy.
- Protein Swaps: Leftover turkey or even shredded rotisserie duck work surprisingly well in place of chicken.
- Veggie Boost: Feel free to add mushrooms or green beans for extra texture and nutrition.
Step-by-Step: How I Make Chicken Pot Pie Soup Recipe
Step 1: Build Your Flavor Base with Veggies
I start by melting one tablespoon of butter in a large pot over medium-high heat. Then in go the chopped onions, carrots, and celery—sautéing them just until they soften and start to release their sweetness, about 3 minutes. After that, I add the garlic and cook for another minute, careful not to let it burn—it’s where a lot of the flavor kicks off.
Step 2: Add Broth, Potatoes, and Herbs
Next, pour in the chicken broth, followed by the diced potatoes and herbs—thyme, rosemary, and bay leaves. Season with salt and pepper but keep it light; you can always adjust later. Bring everything to a low boil, then lower the heat to a gentle simmer and let it bubble slowly so the veggies soften and all those flavors mingle—about 15 minutes. I like to gently press the veggies down now and then to keep everything submerged.
Step 3: Whip Up the Creamy Roux
While the soup simmers, I melt the remaining five tablespoons of butter in a separate saucepan over medium heat. Stir in the flour and cook it constantly for about 1 ½ minutes to get rid of that raw flour taste—this step’s really important. Then, slowly whisk in the milk, making sure it stays smooth with no lumps. Season with salt and pepper, and cook until this mixture thickens to a creamy consistency, making sure not to let it boil. Once thick, stir in the heavy cream, cover it, and set it aside until the soup’s ready.
Step 4: Finish the Soup
At this point, add the peas and corn to the broth and veggies. I let them warm through for a few minutes—this keeps the peas bright and tender, not mushy. Then, stir in your milk and cream mixture along with shredded chicken. If the soup seems a little thick, add a splash of chicken broth until it’s just right. Finally, remove those bay leaves, stir in fresh parsley, and it’s ready to serve.
Top Tip
I’ve made this Chicken Pot Pie Soup Recipe dozens of times, and a few little tricks made a big difference in getting that perfect creamy, comforting texture every single time.
- Cook the Roux Carefully: Stir constantly when cooking the flour and butter mixture so it doesn’t burn — a burnt roux totally ruins the flavor.
- Don’t Rush Simmering: Letting the potatoes gently soften and absorb herbs boosts the soup’s depth beyond quick soups.
- Use Rotisserie Chicken: Saves so much time and the smoky flavor adds a tasty boost.
- Season Gradually: Add salt and pepper in stages and taste often because the broth and cream can concentrate flavors.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Personally, I like to top my bowl with a sprinkle of fresh parsley and a crack of black pepper. Sometimes I add a small drizzle of good-quality olive oil for a little buttery richness on top. If I’m feeling indulgent, a dash of sharp cheddar or a sprinkle of crispy fried shallots gives it an extra pop.
Side Dishes
This soup pairs beautifully with warm, flaky buttermilk biscuits or crusty bread that can soak up every last drop. For something lighter, a crisp green salad dressed with lemon vinaigrette helps balance the creaminess.
Creative Ways to Present
For a cozy dinner party, I love serving this soup in cute mini soup crocks with individual biscuits on the side. I’ve even hollowed out mini sourdough loaves as edible bowls—so fun and rustic! Garnishing with fresh herbs and a sprinkling of cheddar cheers up the presentation effortlessly.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover soup in an airtight container in the fridge, where it stays good for about 3–4 days. Give it a stir before reheating, since the potatoes can settle or thicken the broth overnight.
Freezing
This Chicken Pot Pie Soup Recipe freezes well but I recommend freezing it before adding the cream for best texture. Thaw completely, then gently reheat and stir in cream at the end to keep it luscious and not curdled.
Reheating
Reheat leftovers gently on the stove over low-medium heat, stirring often. Adding a splash of chicken broth or milk can help loosen thickened soup and keep that fresh creamy mouthfeel. Avoid microwaving without stirring, since that can cause uneven heating and curdling.
Frequently Asked Questions:
Absolutely! Start by sautéing the vegetables in butter as instructed, then transfer everything to your slow cooker. Add broth, potatoes, herbs, and chicken, and cook on low for 4-6 hours until veggies are tender. Stir in the cream and roux just about 30 minutes before serving to thicken.
Rotisserie chicken is my go-to because it’s juicy, flavorful, and super convenient. However, leftover roasted or poached chicken works equally well. Just make sure it’s shredded into bite-sized pieces for the best texture.
Yes! Swap the butter for a dairy-free alternative, use plant-based milk like almond or oat milk, and skip or replace heavy cream with coconut cream or a similar substitute. For thickening, consider using a gluten-free flour or cornstarch slurry instead of regular flour.
To thicken the soup more, let it simmer uncovered for a bit longer or increase the roux (flour and butter mixture) slightly. To thin the soup, stir in more chicken broth or milk a little at a time until you reach the desired consistency. Avoid thinning too much as it might lose flavor impact.
Final Thoughts
This Chicken Pot Pie Soup Recipe holds a special place in my weeknight routine because it’s just so universally comforting but doesn't require hours in the kitchen—perfect for when you want a hug in a bowl without fuss. I really hope you give it a try and that it becomes one of your favorites to turn to when you want something warm, satisfying, and just downright delicious.
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Chicken Pot Pie Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Chicken Pot Pie Soup is a comforting, creamy soup inspired by the classic chicken pot pie, featuring tender chicken, fresh vegetables, and a rich, buttery broth thickened with a creamy roux. Perfect for a hearty meal served warm with biscuits on the side.
Ingredients
Vegetables and Broth
- 1 ¼ cups chopped yellow onion (1 medium)
- 1 cup diced celery (about 3 ribs)
- 1 cup peeled and diced carrots (about 2 carrots)
- 2 ½ cups low-sodium chicken broth
- 2 cups peeled and diced russet potatoes, ½-inch dice (2 medium potatoes)
- 2 teaspoon minced fresh thyme (or 1 teaspoon dried)
- 2 teaspoon minced fresh rosemary (or 1 teaspoon dried)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1 cup frozen or fresh peas
- 1 cup frozen corn (optional)
Dairy and Thickening
- 6 tablespoon butter, divided
- 6 tablespoon all-purpose flour
- 2 cups milk
- ½ cup heavy cream
Protein and Garnish
- 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
- 3 tablespoon chopped fresh parsley
- 1 tablespoon minced garlic
Instructions
- Sauté Vegetables: Melt 1 tablespoon butter in a large pot over medium-high heat. Add chopped onion, carrot, and celery, and sauté for 3 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Herbs: Pour in the chicken broth, add diced potatoes, thyme, rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste.
- Simmer Vegetables: Cover the pot and bring the soup to a low boil. Reduce heat to medium-low, press vegetables down into the broth, and let it simmer, stirring occasionally, until potatoes are almost tender, approximately 15 minutes.
- Make Roux and Cream Base: While soup simmers, melt remaining 5 tablespoon butter in a medium saucepan over medium heat. Stir in the flour and cook with constant stirring for 1 ½ minutes to form a roux. Gradually whisk in milk slowly to avoid lumps.
- Thicken Cream Mixture: Season the milk mixture with salt and pepper. Continue stirring constantly until the mixture thickens but does not boil. Stir in heavy cream, then remove from heat and cover to keep warm.
- Cook Peas and Corn: Add peas and optional corn to the soup once potatoes are almost tender. Heat through for a few minutes until the vegetables are warmed and cooked.
- Combine Ingredients: Stir the thickened milk mixture and shredded chicken into the soup. If the soup is too thick, thin it with a little extra chicken broth to desired consistency.
- Finish and Serve: Remove bay leaves, stir in chopped fresh parsley, and serve the soup warm. Optionally accompany with biscuits for a complete meal.
Notes
- Serve with biscuits like classic buttermilk, drop, Parmesan, or cheddar chive for a delicious complement (biscuits not included in nutrition estimate).
- For thicker soup, use less broth or cook longer to reduce liquid before adding cream mixture.
- Use rotisserie or bone-in cooked chicken for maximum flavor and tenderness.
- Fresh herbs give better aroma and taste but dried herbs work well as substitutes.
- You can swap heavy cream for half-and-half for a lighter soup variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
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