Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup small-diced carrot; 1 cup small-diced celery; 1 cup small diced onion; 2 cloves garlic, minced; 1 ½ cups small diced Yukon gold potatoes; 1 cup frozen peas; ½ cup frozen corn; 4 cups chicken stock; ½ cup heavy cream; 2 cups cooked diced or shredded chicken; 4 tablespoons salted butter; ¼ cup all-purpose flour; 1 bay leaf; ½ teaspoon dried thyme; ½ teaspoon black pepper; Biscuits for serving; Fresh chopped parsley for garnish (optional)

Jump to Recipe

If you love the cozy, comforting flavors of a classic chicken pot pie but prefer something a bit lighter and quicker to enjoy, then this Chicken Pot Pie Soup is your new best friend. It captures all the creamy, savory goodness packed with tender chicken, fresh veggies, and just the right hint of herbs, all in a rich soup form that’s perfect for any day you want a bowl of warmth and happiness. This dish is not only delicious but also incredibly satisfying, making it an all-around winner for chilly evenings or anytime you need a little extra comfort in a bowl.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Chicken Pot Pie Soup comes from a handful of simple, wholesome ingredients that come together beautifully. Each one plays a vital role, whether it’s the buttery base that adds richness, the fresh veggies providing texture and color, or the creamy finish that pulls everything into a luscious harmony.

4 tablespoons salted butter: Adds a creamy, savory richness as the foundation of your soup.
1 cup small-diced carrot: Brings subtle sweetness and a lovely pop of orange color.
1 cup small-diced celery: Provides a crisp, aromatic texture that balances the dish.
1 cup small diced onion: Builds a flavorful base with gentle sweetness as it softens.
2 cloves garlic, minced: Infuses a fragrant depth that brightens the flavors.
¼ cup all-purpose flour: Thickens the soup, giving it that satisfying, pot pie-like body.
4 cups chicken stock: The rich liquid that carries and melds all the flavors together.
1 ½ cups small diced Yukon gold potatoes: Adds heartiness and a creamy texture as they cook down.
1 bay leaf: Subtle herbal undertones that enhance the soup’s complexity.
½ teaspoon dried thyme: Gives a classic, earthy note essential to pot pie flavor.
½ teaspoon black pepper: Provides just the right touch of warmth and spice.
2 cups cooked diced or shredded chicken: The star protein, delivering tender bites in every spoonful.
½ cup heavy cream: Creates a velvety, indulgent finish that makes this soup irresistible.
1 cup frozen peas: Quick and easy sweetness with a fresh burst of green color.
½ cup frozen corn: Adds a delightful pop of natural sweetness and texture.
Biscuits for serving: Perfect for dunking and soaking up every drop of that delicious broth.
Fresh chopped parsley for garnish (optional): Adds a bright, fresh touch and lovely visual pop.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

Start by melting your salted butter over medium heat in a large Dutch oven or stockpot. Once melted, toss in the diced carrot, celery, and onion. Stir these occasionally as they soften and begin to brown ever so slightly—this browning brings out a sweet, rich flavor that forms the base of your soup. After about 10 minutes, add the minced garlic and cook for just 30 seconds until fragrant. This step really awakens the aroma and sets up the soup for richness.

Step 2: Build the Roux

Sprinkle the all-purpose flour over your softened veggies and mix it in thoroughly. Let it cook for about a minute to remove the raw flour taste. This is your roux, the thickening agent that creates that luscious, creamy texture in the Chicken Pot Pie Soup that everyone loves.

Step 3: Add Stock, Potatoes, and Seasonings

Pour in the chicken stock, then add the diced Yukon gold potatoes. Toss in the bay leaf, dried thyme, and black pepper, and stir everything together. As this mixture heats up, those herbs and vegetables will infuse the broth with a mouthwatering depth. Bring it up to a boil before reducing the heat to low for simmering.

Step 4: Simmer Until Tender

Let the soup simmer gently for about 15 minutes. This gives the potatoes enough time to cook until tender and allows all the flavors to meld irresistibly. Be sure to stir occasionally to prevent sticking and to keep everything evenly cooked.

Step 5: Add Chicken, Cream, and Vegetables

Now it’s time to fold in the cooked chicken, heavy cream, frozen peas, and frozen corn. Stir everything together and bring the soup back to a gentle simmer. Let it heat through for 5 more minutes so the chicken is warmed and the veggies are perfectly tender but still vibrant. Don’t forget to remove that bay leaf before serving!

How to Serve Chicken Pot Pie Soup

Garnishes

A sprinkle of fresh chopped parsley on top adds a burst of color and a fresh herbal note that wakes up every bite of Chicken Pot Pie Soup. If you want to get fancy, a dash of cracked black pepper or a drizzle of extra cream can also elevate presentation and flavor.

Side Dishes

This soup pairs beautifully with warm, flaky biscuits that you can break apart and dip directly into the silky broth. A simple side salad or roasted vegetables also make light, complementary accompaniments that balance the hearty richness of the main dish.

Creative Ways to Present

Consider serving your Chicken Pot Pie Soup in individual bread bowls for a charming rustic presentation that doubles as a tasty edible container. Alternatively, a beautiful ceramic soup bowl with a matching plate of side biscuits can make an inviting meal for guests or family alike.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Soup keeps beautifully in an airtight container in the fridge for up to four days. The flavors deepen even more as it rests, making leftovers just as delightful as the fresh batch.

Freezing

You can freeze this soup, but it’s best to do so before adding the cream to preserve texture. Store in a freezer-safe container for up to three months. When ready to enjoy, thaw overnight in the fridge and add cream when reheating.

Reheating

Gently reheat your Chicken Pot Pie Soup on the stovetop over low heat, stirring occasionally to prevent sticking. If frozen, thaw completely first. Add a splash more cream if the soup has thickened too much to restore that silky texture we all crave.

FAQs

Can I use leftover rotisserie chicken for this soup?

Absolutely! Using rotisserie chicken is a convenient and flavorful way to add tender cooked chicken to your Chicken Pot Pie Soup without extra prep.

Is it possible to make this recipe dairy-free?

Yes! Swap the butter for olive oil and use a dairy-free cream alternative like coconut cream or cashew cream to keep that creamy texture without dairy.

What can I substitute for Yukon gold potatoes?

You can use russet or red potatoes, but Yukon golds are preferred for their creamy texture and sweet flavor that perfectly complement this soup.

Can I make this soup vegetarian?

To make a vegetarian version, replace chicken and chicken stock with hearty mushrooms, your favorite vegetables, and vegetable broth, keeping the same method for a rich and comforting soup.

How thick should the soup be?

The perfect Chicken Pot Pie Soup is thick enough to coat a spoon but still spoonable like a hearty stew—not too thin and not too gloopy.

Final Thoughts

This Chicken Pot Pie Soup is the ultimate hug in a bowl, blending ease and comfort into every spoonful. Whether you’re cooking for family, entertaining friends, or simply craving a satisfying meal that warms you from the inside out, this recipe delivers. Go ahead, give it a try and let yourself fall in love with the creamy, tender, vegetable-packed goodness that only Chicken Pot Pie Soup can bring to your table.

Chicken Pot Pie Soup Recipe

★★★★★

5.1 from 30 reviews

Author: Ella
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Lactose

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Description

A comforting and hearty Chicken Pot Pie Soup that combines tender chunks of chicken, diced vegetables, and creamy broth, perfect for cozy dinners. This soup captures the classic flavors of chicken pot pie with a warm, creamy consistency, served best with flaky biscuits.

Instructions

Prepare the base: In a dutch oven or large stockpot, melt the butter over medium heat to create a flavorful fat base for sautéing the vegetables.
Sauté vegetables: Add the diced carrot, celery, and onion to the pot. Stir occasionally and cook until the vegetables are softened and lightly browned, about 10 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.
Create roux: Sprinkle the all-purpose flour into the pot with the vegetables and mix well to form a roux. Cook for 1 minute to eliminate the raw flour taste and to help thicken the soup later.
Add liquids and potatoes: Pour in the chicken stock and add the diced Yukon gold potatoes. Season with the bay leaf, dried thyme, and black pepper. Stir the mixture to combine all ingredients evenly.
Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes or until the potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.
Add chicken and vegetables: Stir in the cooked diced or shredded chicken, heavy cream, frozen peas, and frozen corn. Mix thoroughly to incorporate all elements.
Final simmer and serve: Bring the soup back to a simmer and cook for another 5 minutes until everything is warmed through. Remove the bay leaf before serving. Ladle the soup into bowls, serve with warm biscuits, and garnish with fresh chopped parsley if desired.

Notes

For a thicker soup, increase the flour to ⅓ cup or reduce the stock slightly.
You can substitute heavy cream with half-and-half for a lighter version.
Leftover rotisserie chicken works perfectly for this recipe, saving time.
If you want to make this gluten free, substitute all-purpose flour with a gluten-free flour blend.
Fresh parsley garnish is optional but adds a nice color and fresh flavor to the dish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American