Chicken Pot Pie Soup
Chicken Pot Pie Soup is the ultimate comfort food, blending delicious and hearty ingredients into an easy weeknight meal perfect for cold weather. Ready in just 50 minutes, this creamy delight is best served with biscuits, offering a twist on a beloved classic.
I’ve got your answer if you’re wondering what to make for dinner! This chicken pot pie soup recipe is super simple and incredibly filling. Every tasty bite warms you up and reminds you why you love to cook. The nutrition, the taste, and the way it makes you feel to share it with others.
This comforting soup will make everyone look forward to dinner time. It takes a little time for all the ingredients to come together and make a pot of pure comfort. Creamy chicken pot pie soup is so filling that you can make the soup a dinner recipe, not just the starting course. So, if you’re looking for a homemade meal with plenty of veggies, you just found it! This soup has all of the flavors of chicken pot pie but without the stress or mess of pie crust.
Why You’ll Love Chicken Pot Pie Soup
- Perfect comfort food. Creamy soups are the definition of comforting.
- Simple ingredients. All of the ingredients are easy to find at the grocery store.
- Good for you. This healthy chicken pot pie soup is made with real veggies and packs a nutritious punch.
- Perfect for soup season. During the cold winter months, this soup will warm you up.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
This recipe is basically the soup form of a comforting chicken pot pie. Here is what you’ll need before you begin.
- Butter: Use unsalted butter to saute the onion and celery. Alternatively, you can use olive oil instead of butter.
- Onion: Since you will saute them, use white or yellow onions.
- Celery: This adds flavor and aroma to the soup.
- Flour: This thickens the soup. You can also use your favorite gluten-free flour if you want.
- Chicken Broth: Either homemade broth or even canned chicken stock is the perfect base for the soup.
- Heavy Cream: The cream is what makes it a pretty hearty soup.
- Milk: Use your favorite type of milk. To make it lactose-free, use almond milk.
- Garlic Powder: This infuses the soup with more flavors.
- Italian Seasoning: Use your favorite jar of Italian seasoning or make your own blend.
- Salt and Pepper: This enhances all the other flavors in the soup.
- Potatoes: The potatoes replace the pie crust to mimic a chicken pot pie.
- Frozen Mixed Vegetables: Use your favorite type of vegetables. You can even make your own mix with green beans, peas, carrots, and corn.
- Chicken: Tender chicken is the main form of protein in the soup.
How to Make Chicken Pot Pie Soup
- Step One: In a large pot or Dutch oven, melt the butter over medium heat (or medium-high heat, but be careful not to burn the onions).
- Step Two: Add the onion and celery to the pot and cook, stirring frequently, until they become tender and translucent, about 5 minutes.
- Step Three: Stir in the all-purpose flour and cook for another minute, stirring constantly, to form a roux.
- Step Four: Gradually pour in the chicken broth, heavy cream, and milk, whisking continuously to combine everything. Add the garlic powder, Italian seasoning, salt, and pepper. Continue stirring until the soup thickens and becomes smooth.
- Step Five: Add the chopped potatoes to the liquid mixture and gently simmer. Cover with a lid and cook until the potatoes are tender, which usually takes around 15-20 minutes, depending on the size of the potato pieces.
- Step Six: Add the thawed mixed frozen vegetables and shredded cooked chicken once the potatoes are cooked. Simmer for a few more minutes until everything is heated through.
Equipment Needed
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- Large Pot or Dutch Oven: Use a large enough pot to hold the soup – it should be at least 2 quarts, but a 5-quart pot is better.
- Whisk: Use a sturdy whisk to mix all the liquid ingredients so it is creamy.
- Knife and Cutting Board: You will use these to cut the chicken and potatoes.
- Soup Ladle: This is to serve the soup.
What to Serve with Chicken Pot Pie Soup
This recipe is great for serving a large family or saving for your weekly meal prep. Serve this delicious soup with your favorite salad or sandwich.
- BLT Salad
- Ham and Cheese Sliders
- Chicken and Broccoli Salad
- Tortellini Salad
- Slow Cooker Mississippi Sloppy Joes
Variations and Substitutions
- I used leftover cooked chicken breasts in this recipe, but feel free to use cooked chicken thighs, shredded leftover chicken, or Rotisserie chicken from the store.
- While the recipe calls for dried thyme, you can use other herbs and spices to suit your taste. For a more herbaceous flavor, you can add rosemary, sage, or poultry seasoning.
- You can use half-and-half or whole milk instead of heavy cream for a lighter version.
- Use fresh carrots instead of frozen. If you use fresh vegetables, slice them thin so they cook faster.
- Customize the vegetables based on your preferences or what you have on hand. You can use fresh vegetables instead of frozen ones or mix and match them with your favorite veggies.
Storage Instructions
Chicken Pot Pie Soup should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally until heated through.
Chicken Pot Pie Soup Tips and Tricks
- Save time and use store-bought rotisserie chicken.
- Make it gluten-free using a cornstarch slurry to thicken the soup instead of flour.
- Make sure the soup broth is creamy and has no lumps before adding the potatoes.
- Cut the potatoes into small pieces so they cook faster and are easier to eat.
- Thaw the frozen vegetables and remove excess water before you add them to the soup.
How To Cook The Chicken
There are a lot of different ways to cook a chicken. You can roast it in the oven, cook it in the Instant Pot, air fry it, or use a slow cooker. My favorite way to make chicken is in my lemon herb slow cooker chicken recipe. The chicken turns out so tender and juicy – it falls off the bone!
Can I Substitute Chicken
Yes, you can use leftover turkey instead of chicken. Just make sure that the turkey is shredded to be easier to eat.
What Kind of Potatoes Should I Use
Russet potatoes are the best kind of potatoes to use in a soup. They have the perfect starch content to cook down and have a fantastic earthy flavor.
What Kind of Biscuits Should I Serve With Chicken Pot Pie Soup
Flaky and buttery biscuits are a classic accompaniment to any soup, and they’re especially delightful with Chicken Pot Pie Soup. Make some sour cream biscuits to go with this creamy soup.
Can I Add Noodles
If you want to make creamy chicken noodle soup, add wide egg noodles. To maintain the balance of starch to protein, I suggest choosing between potatoes and pasta instead of trying to add both to the soup.
How To Thicken
The best way to thicken the soup is to add more roux. But if you want a shortcut, adding some cream of chicken soup is a great option. Another healthier choice is to add some pureed cauliflower to the pot. That will thicken it up, too.
Can I Make Ahead?
Yes, you can make this soup ahead of time. Store your cooked soup in an airtight container and keep it in the refrigerator. Serve it within three days.
I don’t recommend freezing it, though. If you freeze this soup, it will thin the broth when you thaw it out.
Why Is It Called A Pot Pie?
It is called a pot pie because, in the early 19th century, cooks would line a pot with pastry dough, fill it with meat and seasonings, and then bake it. So, if they used chicken, they put it in a pot lined with pastry dough. Hence the name, chicken pot pie.
FAQ
Yes, you can. Serve slices of crusty bread or dinner rolls on the side. They’re perfect for dipping into the creamy soup and soaking up all the delicious flavors. Garlic bread is a great choice of bread!
Yes, that’s a fantastic idea. Instead of a biscuit topper, you can cut small squares or circles of puff pastry, bake them until golden brown, and use them as a delicious topping for the soup.
I don’t recommend making this in a CrockPot. When you slow cook heavy whipping cream and dairy, it might separate, which will cut down on the creamy consistency that this soup is known for.
This recipe makes about six servings.
Soup Recipes
Want to make more delicious soups at home? Here are some of my favorites:
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Chicken Pot Pie Soup
Ingredients
- 4 tbsp unsalted butter
- 1 yellow onion finely chopped
- 2 celery stalks finely chopped
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth
- 1 ½ cups heavy cream
- ¾ cup milk
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups potatoes peeled and chopped into small pieces
- 2 cups mixed frozen vegetables thawed
- 2 cups cooked chicken shredded
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat.
- Add the onion and celery to the pot and cook, stirring frequently, until tender and translucent, about 5 minutes.
- Stir in the all-purpose flour and cook another minute, stirring constantly, to form a roux.
- Gradually pour in the chicken broth, heavy cream, and milk, whisking continuously to combine everything.
- Add the garlic powder, Italian seasoning, salt and pepper; continue to stir until the soup thickens and becomes smooth.
- Add the chopped potatoes to the soup and bring to a gentle simmer. Cover with a lid and cook until the potatoes are tender, about 15 to 20 minutes, depending on the size of the potatoes.
- Once the potatoes are cooked, add the thawed mixed frozen vegetables and cooked chicken. Simmer for a few more minutes until heated through.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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