Oh, where do I even begin with this chicken pot pie soup? It’s the kind of dish that feels like a warm hug in a bowl, something I’ve been making for years and honestly, it never gets old. My mom used to make a classic chicken pot pie with that flaky pastry crust, and while I adore it, sometimes life just doesn’t allow for all that fuss. That’s where this soup comes in. It captures all the comforting, savory goodness of traditional pot pie – the tender chicken, the creamy broth, those delicious veggies – but in a fraction of the time. It’s the ultimate lifesaver on busy weeknights when everyone’s asking “What’s for dinner?” and you just want something easy, satisfying, and incredibly flavorful. Plus, it’s one of those meals that my kids actually request by name, which, let’s be honest, is the ultimate mom win. Think of it as the soul-soothing cousin to a full-on chicken pot pie, ready to go in under an hour!
Thank you for reading this post, don't forget to subscribe!What is chicken pot pie soup?
So, what exactly *is* chicken pot pie soup? Well, it’s exactly what it sounds like: all the comforting flavors you know and love from a classic chicken pot pie, transformed into a rich, creamy, and incredibly satisfying soup. Instead of a pastry crust, we’re building that flavor foundation right into the soup itself. It’s essentially a lusciously creamy chicken and vegetable soup, thickened just right to give it that velvety texture, with all the classic pot pie elements like tender chunks of chicken, sweet peas, carrots, and often potatoes or celery. The beauty of it is that it’s so forgiving and adaptable. You can add your favorite veggies, adjust the thickness, and it always turns out wonderfully. It’s the cozy, familiar taste of home, all spooned up in a bowl.
Why you’ll love this recipe?
I love chicken pot pie soup, and I know you will too. I love it. I love it. I love it. I love it. Iflavor is just out of this world. It’s deeply savory from the chicken and aromatic vegetables, incredibly creamy without being heavy, and perfectly seasoned. It hits all those comforting notes you crave. Then there’s the simplicity. I’ve streamlined this recipe over the years to be as straightforward as possible. You can use pre-cooked chicken (hello, rotisserie chicken to the rescue!) and the rest comes together pretty quickly. It’s honestly one of the easiest meals I make that still feels like a special occasion. It’s also wonderfully cost-effective. Using pantry staples and common vegetables, you can whip up a huge pot of this deliciousness without breaking the bank, which is alwaysversatility! This soup is a blank canvas. Don’t have carrots? Throw in some corn. Love celery? Add more! You can make it thinner, thicker, richer – it’s all up to you. Compared to the effort of a full pot pie, this is a revelation. What I love most about this is that it tastes like it simmered all day, but it’s ready in less than an hour, perfect for those evenings when you need comfort food fast. It’s everything you want in a hearty soup, with the nostalgic essence of a classic pot pie.
How to Make Chicken Pot Pie Soup
Quick Overview
Making this chicken pot pie soup is surprisingly simple. We’ll start by sautéing some aromatic vegetables to build a deep flavor base, then add our chicken and liquids. A touch of flour or cornstarch creates that signature creamy texture, and we’ll simmer everything together until it’s perfectly tender and melded. You can use leftover cooked chicken or quickly poach some breasts for this, making it super adaptable. The whole process, from start to finish, is designed for maximum flavor with minimal fuss. It’s truly a one-pot wonder that delivers all the cozy feels without the baking time.
Ingredients
For the Savory Base:
2 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 carrots, peeled and diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
2 cloves garlic, minced
8 cups low-sodium chicken broth (I always use low-sodium so I can control the salt)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
For the Creamy Goodness:
3 cups cooked chicken, shredded or diced (rotisserie chicken is my secret weapon here!)
1 cup frozen peas
1/2 cup heavy cream (or half-and-half for a lighter version)
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
1/4 cup cold water (if using cornstarch)
“Made the Best Chicken Pot Pie Soup Recipe tonight and wow — perfect weeknight dinner. Will definitely make again!”
Optional Add-ins:
1 cup diced cooked potatoes (from roasted potatoes or boiled)
A pinch of nutmeg (adds a lovely warmth)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. You want them tender but not browned. This step is key for building a really solid flavor base.
Step 2: Bloom the Herbs and Garlic
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic! This brief cooking time helps release their essential oils, making the flavors more potent.
Step 3: Add Broth and Simmer
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for about 15 minutes. This allows the vegetables to become fully tender and the flavors to meld together beautifully.
Step 4: Thicken the Soup
In a small bowl, whisk together the flour with about 1/2 cup of the warm broth from the pot until smooth. This is called making a slurry, and it’s how we’ll thicken the soup without lumps. Alternatively, if using cornstarch, whisk it with 1/4 cup cold water until smooth.
Step 5: Combine and Cook
Pour the flour slurry (or cornstarch slurry) back into the pot, stirring constantly. Bring the soup back to a gentle simmer and cook, stirring, until it thickens, about 2-3 minutes. Don’t boil it vigorously once the thickener is added. Stir in the cooked chicken and the frozen peas. Cook for another 5 minutes, or until the chicken is heated through and the peas are tender.
Step 6: Add Creaminess and Season
Stir in the heavy cream (or half-and-half). Heat gently until the soup is warmed through, but do not let it boil after adding the cream. Taste and season generously with salt and freshly ground black pepper. If you’re adding diced cooked potatoes or a pinch of nutmeg, now’s the time!
Step 7: Rest and Serve
Remove the pot from the heat and let the soup rest for about 5 minutes before serving. This allows the flavors to deepen even further. Ladle into bowls and enjoy!
“Packed with flavor and so simple. Exactly what I wanted from this Best Chicken Pot Pie Soup Recipe!”
What to Serve It With
This chicken pot pie soup is so hearty and satisfying on its own, but there are so many delightful ways to round out the meal, depending on the occasion. For a quick and cozy morning or a light lunch, a simple side of crusty bread is just perfect for dipping into that creamy broth. If you’re planning a lovely weekend brunch, I love pairing it with a light, fresh green salad tossed with a simple vinaigrette. It offers a nice contrast to the richness of the soup. For a more substantial meal, especially on a chilly evening, consider serving it alongside some fluffy biscuits or even small, flaky dinner rolls. My family also loves it with some simple oven-baked potato wedges for a truly comforting dinner. And if you’re feeling a little fancy, a sprinkle of fresh parsley or chives on top adds a pop of color and freshness that really elevates the presentation. Honestly, the sky’s the limit – it’s such a versatile dish!
Top Tips for Perfecting Your Chicken Pot Pie Soup
After making this countless times, I’ve picked up a few little tricks that I think really make a difference in achieving that perfect bowl of chicken pot pie soup. First, when it comes to your aromatics – the onion, carrots, and celery – make sure they’re finely chopped. This ensures they cook evenly and soften beautifully into the soup without being overpowering. Don’t rush this sautéing step; letting them soften properly builds a wonderful depth of flavor. For the chicken, while rotisserie chicken is a fantastic shortcut, I sometimes like to poach a couple of chicken breasts myself. I just simmer them in water with a bay leaf and some peppercorns until cooked through, then shred. This gives you a really clean chicken flavor. When you’re thickening the soup, whisking your flour or cornstarch with a bit of the broth (or cold water for cornstarch) into a smooth slurry *before* adding it to the pot is crucial. This prevents any lumps from forming, ensuring a silky smooth texture. And speaking of texture, don’t overcook the peas! Add them at the very end with the chicken so they stay bright green and have a slight pop. If you’re using potatoes, I find adding pre-cooked ones, like leftover roasted or boiled potatoes, works best so they don’t turn to mush. For a richer flavor, I sometimes swap out half the chicken broth for a good quality chicken stock. And remember to taste and adjust your seasoning! Salt and pepper are your best friends here. Don’t be afraid to add a little extra thyme or rosemary if you love that herby flavor. Lastly, a tiny pinch of nutmeg can add a subtle warmth that really complements the creamy, savory notes – it’s my little secret!
Storing and Reheating Tips
One of the best things about chicken pot pie soup is how well it stores and reheats, making it perfect for meal prep. Once it’s cooled down completely, I like to transfer any leftovers into an airtight container. It’ll keep beautifully in the refrigerator for about 3 to 4 days. When you’re ready to reheat, you can do so gently on the stovetop over low heat, stirring occasionally. You might find it thickens up a bit more in the fridge, so you can add a splash more chicken broth or a bit of milk to loosen it up to your desired consistency. If you’re in a real hurry, you can also microwave individual portions, just be sure to stir halfway through for even heating. For longer storage, this soup freezes wonderfully. I divide it into individual freezer-safe containers or bags, making sure to leave a little headspace for expansion. It can stay frozen for up to 2-3 months. To reheat from frozen, it’s best to thaw it overnight in the refrigerator first, then use the stovetop or microwave method. If you’re short on time, you can reheat it directly from frozen on the stovetop over very low heat, stirring often, but it will take longer. Generally, I find adding the cream right before serving makes for the creamiest texture, so if you’re reheating a larger batch, you might want to stir in a little fresh cream when you reheat it, rather than reheating the cream that’s already in there.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most comforting, incredibly flavorful chicken pot pie soup. It’s a dish that truly embodies warmth and home, and it’s so satisfying to know you can whip up something this delicious without a ton of fuss. I’ve shared this with so many friends, and everyone raves about how it tastes like it came from a cozy little bistro, yet it’s so approachable for a weeknight meal. If you love hearty soups and the classic flavors of chicken pot pie, you absolutely have to give this a try. It’s a recipe that brings people together and always leaves everyone feeling happy and full. I can’t wait to hear how yours turns out! Don’t forget to leave a comment below and let me know your thoughts, or share any of your own special twists you add. Happy cooking!
chicken pot pie soup
Ingredients
Soup Ingredients
- 2 cups cooked chicken diced
- 3 tablespoons unsalted butter
- 0.5 yellow onion diced
- 3 stalks celery diced
- 1 cup fresh broccoli florets chopped
- 0.25 cup all-purpose flour
- 0.75 cup chicken broth
- 1 cup heavy cream
- 1 cup milk skim
- 1 pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup cheddar cheese shredded
For Pie Crust Dippers
- 0.5 package pie crust thawed (e.g., Pillsbury)
Instructions
Preparation Steps
- In a large pot, melt butter over medium-high heat. Add onions, celery, and broccoli and cook until softened, about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly.
- Slowly add chicken broth, milk, cream, red pepper flakes, salt, and pepper. Use a whisk to combine until smooth. Then, add in the cooked chicken. Heat over medium heat until warm and slightly thickened, about 10-15 minutes, stirring occasionally.
Pie Crust Dippers
- To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay them on a parchment paper-lined baking sheet. Bake in a 450 degree F oven for 6-8 minutes, or until golden brown. Remove from oven.
Assembly
- To assemble, pour soup into individual bowls or ramekins. Top with shredded cheddar cheese and pieces of the baked pie crust strips. Serve immediately and enjoy!
