Oh, you guys. I have *got* to share this recipe with you. It’s one of those dishes that just feels like a warm hug in a bowl. You know those nights when it’s chilly outside, you’re exhausted after a long day, and the thought of cooking something complicated feels utterly overwhelming? This chicken pot pie soup is my absolute savior. It’s got all the comforting, savory goodness of a classic chicken pot pie, but in a wonderfully easy, slurpable soup form. Seriously, the smell alone as it simmers will have everyone gathering around the stove, asking “What smells so good?!” My kids, who can be notoriously picky, practically beg for this. It’s truly a lifesaver when I need something delicious and satisfying on the table fast. Forget the pastry crust drama; this is comfort food made simple, and it’s everything you crave on a blustery evening.
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? Think of it as your favorite chicken pot pie, but liquid and spoonable! Instead of a flaky pastry crust encasing creamy chicken, veggies, and that heavenly sauce, we’re turning all those delicious components into a rich, hearty soup. It’s got tender pieces of chicken, a medley of classic pot pie veggies like carrots, peas, and celery, all swimming in a thick, luscious, creamy broth that’s seasoned to perfection. It’s essentially the soul of chicken pot pie, bottled up in a comforting, soul-warming soup. It’s familiar, it’s nostalgic, and it’s ridiculously easy to make, which is a huge win in my book. It’s the ultimate comfort food without all the fuss of making a pie crust from scratch!
Why you’ll love this recipe?
There are so many reasons why this chicken pot pie soup has become a staple in my kitchen, and I just know you’re going to adore it too. First off, the FLAVOR. Oh my goodness, the flavor. It’s deeply savory, wonderfully creamy without being heavy, and packed with those familiar, comforting tastes of chicken, veggies, and herbs. It tastes exactly like your favorite pot pie, but it’s so much more accessible. Then there’s the SIMPLICITY. I mean, seriously, if you can stir a pot, you can make this soup. It comes together surprisingly quickly, making it perfect for those busy weeknights when you still want a home-cooked meal. And let’s talk COST-EFFICIENCY. Using everyday ingredients like chicken thighs (or even rotisserie chicken!), frozen vegetables, and pantry staples makes this incredibly budget-friendly. You get a gourmet-tasting meal without breaking the bank. Plus, it’s incredibly VERSATILE. Don’t have peas? Throw in some green beans. Want a bit of spice? Add a pinch of cayenne. It’s forgiving and adaptable, which is exactly what I look for in a go-to recipe. What I love most about this is that it delivers that pure, unadulterated comfort food experience without the time commitment of a traditional pot pie. It’s a winner on all fronts, trust me!
How do I make chicken pot pie soup?
Quick Overview
Making this chicken pot pie soup is surprisingly straightforward. We’ll start by sautéing some aromatics, building a creamy base with flour and broth, then adding in our cooked chicken and veggies. It all simmers together until the flavors meld into pure comfort. The beauty of this soup is its simplicity; there are no fussy steps, just pure, delicious, weeknight-friendly goodness. It’s the kind of meal that makes you feel accomplished even when you’re short on time.
Ingredients
What is the creamy base?
2 tablespoons unsalted butter
1 cup finely chopped yellow onion (about 1 medium onion)
1 cup finely chopped celery (about 2 stalks)
1 cup finely chopped carrots (about 2 medium carrots)
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup milk (whole or 2% works best for creaminess, but I’ve had success with unsweetened almond milk too!)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed slightly
Salt and freshly ground black pepper to taste
For the Filling:
2 cups cooked chicken, shredded or diced (rotisserie chicken is a total game-changer here, but boiled chicken thighs work perfectly too!)
1 cup frozen peas
1 cup frozen corn (optional, but I love the sweetness it adds!)
1/2 cup chopped fresh parsley, for garnish (don’t skip this, it adds brightness!)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large pot or Dutch oven. This is where all the magic is going to happen! Make sure it’s big enough to hold all the deliciousness. We’re not preheating an oven here, but we *are* going to get our stovetop ready. Make sure all your veggies are chopped and your chicken is ready to go before you even turn on the heat. Trust me, it makes the whole process so much smoother.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Chicken Pot Pie Soup Comfort!”
Step 2: Mix Dry Ingredients
While the butter is melting, gather your flour, thyme, rosemary, salt, and pepper. I like to have them all measured out and ready to go in a small bowl. This way, when it’s time to add them to the sautéed veggies, you can just whisk them in quickly and smoothly. The goal is to create a nice, even coating on the veggies, which will help thicken our soup beautifully without any lumps.
Step 3: Mix Wet Ingredients
This part is simple. Measure out your chicken broth and milk. I like to keep them in separate measuring cups nearby so I can easily pour them into the pot. Having them at room temperature is fine, but if your broth is warm from being on the counter, that’s even better as it helps prevent any clumping when you add it to the flour mixture.
Step 4: Combine
Once your veggies have softened a bit in the butter, it’s time to add your dry ingredients. Sprinkle the flour, herbs, salt, and pepper over the softened vegetables. Stir it all together for about a minute, just to cook out that raw flour taste. This is your roux, the foundation for our creamy soup. Then, slowly whisk in the chicken broth, a little at a time, making sure to scrape up any bits from the bottom of the pot. Once the broth is incorporated and smooth, whisk in the milk. Keep stirring until everything is beautifully combined and starting to thicken.
Step 5: Prepare Filling
While the soup base is simmering and thickening, make sure your cooked chicken is all prepped – shredded or diced. If you’re using rotisserie chicken, this step takes literally seconds. For the frozen veggies, you don’t need to thaw them beforehand; they’ll cook right in the simmering soup. Having everything ready to go means we can add them in right at the end to keep their vibrant color and texture.
Step 6: Layer & Swirl
This isn’t really a “layer and swirl” kind of soup in the traditional sense like a swirl bread, but it’s about how we add our final components. Once the soup base has reached your desired thickness and is simmering gently, stir in your shredded chicken, frozen peas, and corn (if using). Let it all simmer together for about 5-10 minutes, just long enough for the chicken to heat through and the veggies to become tender-crisp. This gentle simmer allows all those wonderful flavors to meld together perfectly.
Step 7: Bake
There’s no baking involved in this soup recipe! It’s all stovetop, which is part of what makes it so quick and easy. We’re simply letting everything simmer together on the stove until it’s perfectly heated through and the flavors have married. This is the beauty of soup – it’s a one-pot wonder, usually!
Step 8: Cool & Glaze
Again, no baking or glazing here! Once the soup has simmered and the flavors have melded, it’s ready to serve. The “glaze” in this case is the natural creaminess of the soup itself. If you like your soup a little thicker, you can let it simmer uncovered for a few extra minutes. For a finishing touch, stir in most of the fresh parsley just before serving.
Step 9: Slice & Serve
This soup is best served piping hot! Ladle generous portions into bowls. Garnish with the remaining fresh parsley. A crusty piece of bread for dipping is practically mandatory, in my opinion. Some people even like to add a dollop of sour cream or a sprinkle of shredded cheddar cheese on top. Get creative!
“Made the Easy Chicken Pot Pie Soup Comfort tonight and wow — perfect weeknight dinner. Will definitely make again!”
What to Serve It With
This chicken pot pie soup is so hearty and satisfying on its own, but it’s also wonderful with a few simple accompaniments. For a cozy breakfast or brunch, I love serving it with a side of warm, crusty sourdough bread or some simple, fluffy biscuits. It’s surprisingly comforting to start the day with something so savory and warm, especially on a lazy weekend morning. If you’re serving this for a more casual lunch or a comforting snack, a side salad with a light vinaigrette offers a nice contrast to the richness of the soup. It helps cut through that creamy deliciousness. For a true comfort food feast, you can’t go wrong with pairing it alongside some classic dinner rolls or even some garlic bread. Imagine dipping a warm, buttery roll into that creamy broth – pure bliss! My family also loves it with some homemade cornbread. The slight sweetness of the cornbread is a perfect foil to the savory soup. It’s really a matter of what you’re craving, but it’s always a hit!
Top Tips for Perfecting Your Chicken Pot Pie Soup
I’ve made this chicken pot pie soup more times than I can count, and over the years, I’ve picked up a few little tricks that I think make a big difference. First, for the Zucchini Prep, wait, this isn’t a zucchini recipe! My apologies, sometimes I get ahead of myself! Let’s focus on the veggies for *this* soup. For the carrots, celery, and onions, chopping them finely and evenly is key. This ensures they cook at the same rate and distribute nicely throughout the soup. If you like your veggies a little softer, feel free to sauté them for an extra few minutes. For the MIXING ADVICE, when you add the flour to the sautéed vegetables, make sure you stir it constantly for at least a minute. This is crucial for cooking out the raw flour taste and creating a smooth, lump-free base for your soup. Don’t rush this step! For the SWIRL CUSTOMIZATION, I know I said there’s no swirling, but if you wanted to get fancy, you could whisk a little bit of cream cheese into the soup at the very end for an even richer, swirlier texture. For INGREDIENT SWAPS, don’t be afraid to experiment! If you don’t have milk, a splash of heavy cream will make it even more decadent. If you’re out of fresh parsley, a little dried parsley can work in a pinch, though fresh is always best for that bright finish. For BAKING TIPS, again, no baking here! But for stovetop cooking, make sure you’re using a pot that’s large enough. A crowded pot leads to uneven cooking and can make your soup watery. Keep the heat on a gentle simmer once everything is combined; a rolling boil can sometimes break down the creamy texture. For GLAZE VARIATIONS, while this soup doesn’t have a traditional glaze, if you wanted to add a little something extra, a swirl of crème fraîche or a drizzle of good quality olive oil just before serving can be lovely. Another idea is a sprinkle of crispy fried onions on top for a textural contrast, reminiscent of a pie topping!
Storing and Reheating Tips
This chicken pot pie soup is fantastic for leftovers, which is a huge bonus! If you find yourself with any (which is rare in my house!), storing it properly is key to maintaining its deliciousness. For ROOM TEMPERATURE storage, it’s best not to leave it out for more than two hours, just to be safe. It’s really meant to be eaten fresh or refrigerated. When it comes to REFRIGERATOR STORAGE, I usually transfer any leftovers into an airtight container. It stays perfectly delicious in the fridge for about 3-4 days. I find that the flavors actually meld even more overnight, so sometimes it’s even better the next day! For FREEZER INSTRUCTIONS, this soup freezes surprisingly well! Let it cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. Make sure to leave a little headspace as liquids expand when frozen. It can stay in the freezer for up to 2-3 months. When you’re ready to reheat, the best way is to thaw it overnight in the refrigerator first. Then, gently reheat it on the stovetop over low heat, stirring occasionally, until it’s heated through. You might need to add a splash more milk or broth if it seems a bit too thick after freezing. For GLAZE TIMING ADVICE, since there’s no actual glaze on this soup, just make sure to stir in your fresh parsley *after* reheating, right before serving, to keep it bright and vibrant.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite chicken pot pie soup! I truly hope you give this a try. It’s the kind of recipe that brings so much comfort and joy, and honestly, it just makes weeknights so much easier and more delicious. It’s proof that you don’t need a lot of fuss to create something incredibly satisfying. If you love this, you might also enjoy my Creamy Tomato Basil Soup or my hearty Lentil Vegetable Soup – they’re both big on comfort and flavor! I can’t wait to hear what you think. Please leave a comment below and let me know how yours turned out, or if you’ve tried any fun variations! Happy cooking, and may your bowls always be full!
chicken pot pie soup
Ingredients
Main Ingredients
- 0.25 cup all-purpose flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large stalk celery chopped
- 0.5 medium onion chopped
- 8 oz baby portobello mushrooms sliced
- 2 chicken bouillons (*check labels for GF)
- 0.25 teaspoon fresh ground black pepper
- 0.125 teaspoon dried thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes peeled and cubed small
- 16 oz cooked chicken breast diced small
- 0.5 teaspoon salt or to taste
Instructions
Preparation Steps
- Create a slurry by combining 0.5 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining water and milk into a large pot and slowly bring to a boil.
- Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
- Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes. (Many users suggest adding potatoes earlier, perhaps with other vegetables, for softer results.)
- Add chicken, and slowly whisk in slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
