If there’s ever been a bowl that feels like a hug, Chicken Pot Pie Soup is it. Creamy, hearty, and brimming with classic pot pie vegetables, this cozy soup captures everything we all love about the iconic comfort dish, spoon after satisfying spoon. It’s the perfect mashup of nostalgia and ease—no pastry required and just the sort of warming meal your family will request all season long. Let’s dive into how this soul-satisfying soup comes together in one pot!

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Chicken Pot Pie Soup couldn’t be simpler, and each one helps build those deeply comforting flavors and velvety texture. With a handful of pantry staples plus fresh and frozen veggies, you’ll have a meal that’s rich in color, taste, and heartiness.

Unsalted butter: Adds delicious richness and helps soften the vegetables to kick things off.
Olive oil: Blends with the butter, giving depth while keeping the base light.
Onion (diced): Its sweetness forms an aromatic backbone for the entire soup.
Garlic (minced): Infuses every bite with warmth and flavor.
Carrots (peeled and sliced): Give vibrant color and a touch of natural sweetness.
Celery (sliced): Adds classic pot pie crunch and builds out the aromatic base.
All-purpose flour: Thickens the soup into that craveable, creamy consistency.
Chicken broth: Delivers savory depth and ties the flavors together.
Whole milk: Balances creamy body with lighter notes.
Heavy cream: For a luxurious texture that makes each spoonful super satisfying.
Cooked shredded chicken: The star of the show—use leftovers or rotisserie to save time.
Frozen peas: A pop of green and really highlight the classic pot pie experience.
Frozen corn: Adds bursts of sweetness that pair perfectly with the savory base.
Dried thyme: Ground this soup in herby comfort and classic flavor.
Salt: Essential to bring all the flavors forward—taste and adjust as needed.
Black pepper: Adds just the right amount of cozy warmth.
Chopped fresh parsley: For garnish that adds color and fresh herbal lift at the end.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Aromatics and Veggies

Start by heating the butter and olive oil in a large pot or Dutch oven over medium heat. When the mixture is shimmering and the butter has melted, toss in the onion, garlic, carrots, and celery. Sauté for five to six minutes, stirring now and then, until the veggies are soft and fragrant—this is the flavor foundation for your Chicken Pot Pie Soup.

Step 2: Make the Roux

Sprinkle the flour evenly over the softened vegetables and stir constantly for a minute. This forms a simple roux that will thicken your soup to creamy perfection, while the brief cooking ensures no raw flour taste sneaks into your finished dish.

Step 3: Add Broth and Creamy Elements

Slowly whisk in the chicken broth, watching closely so you don’t get any lumps. Pour steadily while stirring—the soup base should become smooth and begin to thicken slightly. Add in the milk and heavy cream, bringing the mixture to a lovely, velvety consistency.

Step 4: Build the Soup

Now it’s time to stir in the cooked shredded chicken, frozen peas, frozen corn, dried thyme, salt, and pepper. Mix everything well to blend the flavors. Let the soup come up to a gentle simmer and cook for about 10 to 15 minutes, allowing all those cozy ingredients to meld and the soup to reach its signature thickness.

Step 5: Taste, Garnish, and Serve

Before you serve, taste the soup and adjust the seasoning to your liking. Right before ladling into bowls, sprinkle each serving with fresh chopped parsley for a pop of color and freshness that wakes up every spoonful of Chicken Pot Pie Soup.

How to Serve Chicken Pot Pie Soup

Garnishes

Fresh parsley is a classic, but you can also try a pinch of freshly cracked black pepper or even a sprinkle of grated cheese. For extra coziness, add a handful of buttery croutons or a few puff pastry “croutons” for that nod to traditional pot pie topping.

Side Dishes

This soup sings when paired with warm, fluffy biscuits—great for dunking and sopping up every last drop. Crusty sourdough, garlic breadsticks, or a big green salad make equally delicious pairings to round out your meal.

Creative Ways to Present

Serve Chicken Pot Pie Soup in mini bread bowls for a fun twist, or ladle it into oven-safe mugs and top with a square of baked puff pastry. Serving it in vintage soup tureens or big, wide shallow bowls also makes everyday dinner feel a tad more special.

Make Ahead and Storage

Storing Leftovers

Transfer fully cooled Chicken Pot Pie Soup to airtight containers and refrigerate. The flavors deepen and meld overnight, making leftovers even more delicious! Enjoy within three days for optimal texture and taste.

Freezing

You can freeze this soup, but for best texture, freeze before adding the milk and cream. When ready to reheat, add your dairy at the end to maintain that luscious creaminess. Thaw overnight in the fridge and then reheat gently.

Reheating

Warm leftovers over low heat on the stovetop, stirring frequently to prevent scorching. Add a splash of milk or broth if the soup seems extra thick—this brings back its original silky consistency. If using the microwave, cover loosely and stir halfway through heating.

FAQs

Can I use rotisserie or leftover chicken for Chicken Pot Pie Soup?

Absolutely! Rotisserie chicken is ideal and makes this soup come together even faster. Any cooked, shredded chicken works beautifully—just be sure to taste and adjust seasoning since different chicken may vary in salt content.

Is Chicken Pot Pie Soup gluten-free?

As written, it contains flour as a thickener. Swap in a gluten-free all-purpose blend and double-check your broth and other packaged ingredients for a gluten-free version that’s just as creamy and satisfying.

Can I lighten up this soup?

If you’re craving a lighter spin, try using half-and-half instead of heavy cream, and you can even substitute reduced-fat milk. The soup will still have fantastic flavor and a lovely creamy consistency.

What vegetables can I add or substitute?

Feel free to toss in diced potatoes, green beans, mushrooms, or spinach—whatever you have in the fridge. This recipe is super forgiving and a great way to use up extra veggies!

How can I make Chicken Pot Pie Soup vegetarian?

Simply swap the chicken for hearty mushrooms or a medley of diced root veggies, and use vegetable broth. You’ll keep every bit of that classic comfort flavor, minus the meat.

Final Thoughts

Once you’ve tried Chicken Pot Pie Soup, don’t be surprised if it becomes your go-to comfort meal. It’s just the kind of homey, heartwarming dish that brings everyone to the table—and leaves them asking for one more bowl. Give it a try this week and savor just how easy it is to recreate classic pot pie flavors in every spoonful!

Chicken Pot Pie Soup Recipe

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4.8 from 18 reviews

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

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Description

Enjoy the comforting flavors of a chicken pot pie in soup form with this delicious and creamy Chicken Pot Pie Soup recipe. Loaded with vegetables, tender chicken, and a savory broth, this soup is perfect for cozy nights in.

Ingredients

Scale

Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
3 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Chopped fresh parsley (for garnish)

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Instructions

In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until the vegetables are softened.
Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, making sure there are no lumps.
Add the milk and heavy cream, then stir in the shredded chicken, peas, corn, thyme, salt, and pepper. Bring the soup to a simmer and cook for 10–15 minutes until thickened and heated through.
Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.