Chicken Pot Pie Soup

Save this recipe on:

When I first made this Chicken Pot Pie Soup, I was aiming for something cozy, something creamy, and something nostalgic. What I ended up with was all that and more. This soup has become one of those go-to recipes in my kitchen when I need warmth and comfort in a bowl. It delivers that down-home flavor of classic chicken pot pie, but in a much easier and quicker-to-make soup form.

I remember serving this to my family for the first time. The reactions were instant: eyes widened, spoons dove back in for second helpings, and requests for another bowl came before they’d even finished the first. The silky broth, packed with tender chunks of chicken, sweet carrots, green peas, corn, and the softest potatoes, wrapped everyone in comfort. It truly felt like I had captured the essence of pot pie without needing to fuss over pastry dough.

Now I keep this recipe in rotation especially on chilly evenings or when I just want something hearty and soothing. What’s magical about it is how effortlessly it comes together using pantry staples and rotisserie chicken, yet it feels indulgent. It’s also a fantastic recipe to double and freeze for busy weeks.

Why You’ll Love This Chicken Pot Pie Soup

This Chicken Pot Pie Soup is incredibly creamy and rich without being overly heavy. It’s packed with tender, bite-sized chicken and vegetables that make every spoonful satisfying. You don’t need a crust to enjoy all the flavors of a traditional pot pie here. Plus, it’s versatile, great for meal prep, and a hit with both kids and adults. Whether you’re under the weather or simply need a cozy dinner, this soup is like a warm hug in a bowl.

Ingredients

Chicken: Cooked chicken is the backbone of this soup. I usually go for rotisserie chicken because it’s quick, tender, and full of flavor.

Butter: Used to sauté the vegetables and start the roux, it adds richness and depth to the soup.

Onion, Carrots, and Celery: This classic mirepoix gives the soup its aromatic and savory base.

Garlic: Just a couple of cloves bring in extra warmth and depth.

Flour: Helps thicken the soup into that luscious, creamy texture we love in pot pies.

Chicken Broth: A savory liquid base that enhances the flavor of every bite.

Milk or Heavy Cream: Adds the creaminess that makes this soup indulgent.

Potatoes: I prefer Yukon Golds for their buttery texture, but any starchy potato will do.

Frozen Peas and Corn: Easy to toss in straight from the freezer and they hold their texture well in soup.

Salt, Pepper, and Thyme: Simple seasonings that keep the soup tasting savory and balanced.

Parsley: A sprinkle of fresh herbs at the end brightens everything up.

How to Make Chicken Pot Pie Soup

Step 1: Build the Flavor Base

Melt butter in a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing until they soften and release their aromas. Stir in the garlic and cook until fragrant.

Step 2: Make the Roux

Sprinkle in the flour and stir constantly, allowing it to cook and thicken slightly. This step is key to creating that thick, comforting texture.

Step 3: Add Liquids and Potatoes

Gradually whisk in chicken broth, scraping up any bits stuck to the bottom of the pot. Add in the diced potatoes. Bring to a gentle boil, then reduce to a simmer until the potatoes are fork-tender.

Step 4: Cream It Up

Once the potatoes are cooked, stir in the milk or cream. The soup will begin to thicken to a velvety consistency.

Step 5: Add Chicken and Veggies

Add the cooked chicken, peas, and corn. Season with salt, pepper, and a pinch of thyme. Simmer just until everything is heated through and the flavors meld together.

Step 6: Finish and Serve

Turn off the heat and stir in chopped parsley. Serve the soup hot with freshly cracked pepper on top. It pairs wonderfully with a slice of crusty bread or biscuits on the side.

Recipe Variations and Possible Substitutions

One of the things I love most about Chicken Pot Pie Soup is how flexible it is. If you’re out of rotisserie chicken, any leftover baked or boiled chicken will work just fine. You can even use turkey, especially around the holidays. For a vegetarian version, substitute the chicken with chickpeas or white beans and swap the chicken broth for a good vegetable broth.

To make it dairy-free, use olive oil instead of butter and a plant-based milk like oat or almond. For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour and double-check your broth is gluten-free. You can also throw in other veggies like green beans or mushrooms if you have them lying around. This soup is super forgiving and welcomes your personal twist.

Serving and Pairing Suggestions

This soup is complete and filling on its own, but I love pairing it with some flaky buttermilk biscuits or a slice of sourdough bread. A crisp side salad adds a fresh contrast to the rich creaminess of the soup. If you’re feeding a crowd, a potluck-style table with warm rolls, roasted veggies, and this soup as the centerpiece makes a hearty, comforting spread.

Storage and Reheating Tips

Store leftover Chicken Pot Pie Soup in an airtight container in the fridge for up to 4 days. If you plan to freeze it, let it cool completely and pour it into freezer-safe containers, leaving room for expansion. It freezes well for up to 2 months.

When reheating, warm it gently on the stove over low heat or in the microwave in short intervals, stirring often. If it thickens too much after sitting, just add a splash of broth or milk to loosen it back up.

FAQs

How do I thicken Chicken Pot Pie Soup if it turns out too thin?

You can make a slurry with a tablespoon of flour or cornstarch and a splash of cold water, then stir it into the simmering soup. Let it cook a few more minutes until it thickens.

Can I make Chicken Pot Pie Soup ahead of time?

Yes, this soup is great for making in advance. In fact, it often tastes better the next day as the flavors deepen. Just store it properly and reheat gently before serving.

Is Chicken Pot Pie Soup gluten-free?

Not by default, but you can easily make it gluten-free by using a gluten-free flour blend and ensuring your broth is labeled gluten-free.

Can I use frozen vegetables for Chicken Pot Pie Soup?

Absolutely. Frozen peas, corn, and even mixed vegetables work perfectly. Just stir them in towards the end of the cooking process to keep their color and texture.

What can I serve with Chicken Pot Pie Soup for a full meal?

Serve it with a crusty bread, biscuits, or even a puff pastry twist. Add a crisp green salad on the side for a well-rounded meal.

Related Recipe You’ll Like

If you loved this Chicken Pot Pie Soup, you might also enjoy my Chicken Scampi with Garlic Parmesan Rice. It’s a flavorful and satisfying dish that uses pantry staples and packs in big flavor. Another comfort-packed favorite is the Texas Roadhouse Smothered Chicken Recipe that layers melty cheese, mushrooms, and gravy over tender chicken. Looking for a cozy side to pair with your soup? Try the Cheesy Ranch Potatoes that are creamy, cheesy, and irresistibly seasoned.

Don’t Forget to Save and Share This Recipe for Later

If this Chicken Pot Pie Soup brought warmth to your table, don’t keep it a secret! Pin this recipe to your favorite Pinterest board so you can come back to it on busy nights or chilly weekends. Share it on Facebook with your soup-loving friends, or text it to someone who could use a comforting homemade dinner. There’s always someone who needs a little extra cozy in their life—and this bowl delivers just that.

Save this recipe on: