Chicken Pot Pie Soup

There’s something about a bowl of Chicken Pot Pie Soup that feels like a warm hug from the inside out. Creamy, thick, and packed with comforting flavors, this dish brings together everything you love about a classic chicken pot pie but without the crust and with a whole lot more coziness. The rich aroma of sautéed vegetables, the tender chunks of chicken, and the velvety broth create an experience that wraps you up like your favorite blanket on a chilly day.

Behind the Recipe

Growing up, pot pie nights were sacred in our household. It was the one dinner where everyone slowed down, gathered around the table, and let out a collective sigh of satisfaction. But there was always one little struggle—splitting that golden crust evenly. One snowy evening, I took a shot at transforming our beloved dish into a spoonable soup, and it was love at first simmer. This recipe has since become a staple, especially during the colder months.

Recipe Origin or Trivia

While chicken pot pie has roots in British and American cuisine, the soup variation is a more modern comfort food twist. Traditionally, pot pies date back to the 16th century, often filled with savory meats and sealed in pastry. The soup version skips the crust but keeps all the hearty goodness, making it quicker, lighter, and equally satisfying. It’s become a cold-weather favorite across North America, especially in farmhouse-style cooking.

Why You’ll Love Chicken Pot Pie Soup

This bowl of goodness isn’t just delicious—it’s a little lifesaver on busy nights or chilly weekends. Here’s why you’re going to adore it:

Versatile: Serve it with biscuits, crusty bread, or even pour it over rice.

Budget-Friendly: Uses pantry staples and economical ingredients like potatoes and chicken breast.

Quick and Easy: All the comfort with less fuss than traditional pot pie.

Customizable: Add mushrooms, peas, or swap in turkey for a twist.

Crowd-Pleasing: Perfect for family dinners or sharing with friends.

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Freeze portions or reinvent into a chicken pot pie casserole.

Chef’s Pro Tips for Perfect Results

Let’s make this the best pot pie soup you’ve ever had. Here are some insider tricks:

• Use rotisserie chicken if you’re short on time—it adds extra flavor with zero effort.
• Don’t skip sautéing your veggies first. It builds a depth of flavor that’s unbeatable.
• Add a splash of cream at the end to make it ultra-luxurious and silky.
• Fresh thyme or rosemary takes this soup from good to gourmet.
• Let the soup rest for 10 minutes before serving to let the flavors meld beautifully.

Kitchen Tools You’ll Need

Before we get cooking, make sure you’ve got these essentials ready:

Large Pot or Dutch Oven: Ideal for even cooking and enough space for all ingredients.

Wooden Spoon: Helps scrape up all the tasty bits from the bottom.

Ladle: For easy and neat serving.

Measuring Cups and Spoons: Precision matters, especially for the roux.

Cutting Board and Sharp Knife: Prep like a pro with clean, uniform cuts.

Ingredients in Chicken Pot Pie Soup

This recipe brings together simple, cozy ingredients that each play a starring role in flavor and texture:

1. Olive Oil: 2 tablespoons. Used to sauté veggies and build flavor right from the start.
2. Butter: 2 tablespoons. Adds richness and helps create a smooth roux.
3. Yellow Onion: 1 medium, diced. Brings sweetness and depth.
4. Celery: 2 stalks, sliced. Adds crunch and that classic savory base.
5. Carrots: 2 medium, chopped. Their sweetness balances the savory notes.
6. Garlic: 3 cloves, minced. Delivers that comforting, savory aroma.
7. All-Purpose Flour: 1/4 cup. Thickens the soup into a creamy texture.
8. Chicken Broth: 4 cups. The flavorful base that brings it all together.
9. Potatoes: 2 medium russet, peeled and diced. Makes the soup hearty and satisfying.
10. Cooked Chicken Breast: 2 cups, shredded. The star protein, tender and juicy.
11. Frozen Peas: 1 cup. Bright and sweet, they’re added at the end for texture.
12. Heavy Cream: 1 cup. Adds silkiness and a creamy finish.
13. Fresh Thyme: 1 teaspoon, chopped. Gives an earthy, aromatic touch.
14. Salt and Pepper: To taste. Brings out every layer of flavor.

Ingredient Substitutions

Here’s how to make it work with what you have:

Butter: Olive oil or ghee.

Flour: Use gluten-free flour or cornstarch slurry.

Chicken Broth: Vegetable broth works great too.

Heavy Cream: Half-and-half or unsweetened coconut cream for dairy-free.

Potatoes: Swap in sweet potatoes for a sweeter, richer twist.

Ingredient Spotlight

Potatoes: These humble gems soak up flavor and give body to the soup, making every spoonful feel heartier.

Thyme: This aromatic herb lifts the entire dish with its subtle earthiness and fragrant finish.

Instructions for Making Chicken Pot Pie Soup

Here’s how we’ll turn these ingredients into cozy perfection:

1. Preheat Your Equipment: Heat a large pot or Dutch oven over medium heat.
2. Combine Ingredients: Add olive oil and butter. Once melted, sauté onion, celery, and carrots for 5 minutes until softened. Stir in garlic and cook for another minute.
3. Prepare Your Cooking Vessel: Sprinkle in flour and stir continuously to form a roux. Cook for 2 minutes until slightly golden.
4. Assemble the Dish: Slowly whisk in chicken broth to avoid lumps. Add potatoes and bring to a gentle boil.
5. Cook to Perfection: Reduce heat and simmer for 15–20 minutes until potatoes are tender. Stir in cooked chicken, peas, cream, thyme, salt, and pepper. Simmer another 5 minutes.
6. Finishing Touches: Taste and adjust seasoning. If too thick, add a splash more broth.
7. Serve and Enjoy: Let it rest for 5–10 minutes, then serve hot with a sprinkle of herbs or a buttery biscuit on the side.

Texture & Flavor Secrets

What makes this soup special is how the textures play off one another. The potatoes are soft yet hold their shape. The chicken is tender and soaks up the creamy broth, while the peas pop with gentle sweetness. The broth itself is velvety and rich without feeling heavy, with herbal undertones and buttery warmth.

Cooking Tips & Tricks

Before you dive in, here are a few bonus tips:

• Simmer gently to avoid overcooking your veggies.
• Don’t rush the roux—it’s key for thickness and depth.
• Taste throughout and adjust salt gradually.

What to Avoid

Let’s dodge these common pitfalls:

• Overcooking the chicken—it should be added at the end since it’s already cooked.
• Adding cream too early—it can curdle if boiled.
• Skipping the roux—it’s what makes this soup so wonderfully thick.

Nutrition Facts

Servings: 6
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

This soup stores beautifully. In fact, it tastes even better the next day. Make a batch ahead and let the flavors meld in the fridge overnight. Store in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed to loosen it up.

How to Serve Chicken Pot Pie Soup

Serve steaming hot with buttery biscuits, puff pastry sticks, or crusty sourdough on the side. A sprinkle of fresh parsley or thyme on top adds color and aroma. For extra comfort, serve in deep bowls with spoons ready to scoop every drop.

Creative Leftover Transformations

Got extra? Try these ideas:

• Turn into a pot pie by pouring into a baking dish and topping with pastry.
• Mix with cooked pasta for a creamy casserole.
• Use as a filling for savory hand pies or puff pastry turnovers.

Additional Tips

Keep things flavorful and easy with these extras:

• Add a squeeze of lemon juice for a fresh finish.
• Top with grated Parmesan for a cheesy touch.
• For more veggies, toss in chopped spinach or green beans.

Make It a Showstopper

Presentation matters. Serve in rustic ceramic bowls with a biscuit perched on the rim. Add a swirl of cream on top or a sprig of fresh herbs. A dash of paprika can add a pop of color too.

Variations to Try

• Turkey Pot Pie Soup: Swap chicken for leftover turkey.
• Vegetarian Version: Use veggie broth and skip the meat. Add mushrooms or white beans.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce.
• Cheddar Boost: Stir in shredded cheese for extra richness.
• Low-Carb: Replace potatoes with cauliflower florets.

FAQ’s

Q1: Can I use frozen veggies?

Yes, just add them during the last 5–10 minutes of cooking so they don’t turn mushy.

Q2: Can I freeze this soup?

Absolutely. Let it cool, then freeze in portions for up to 3 months.

Q3: What kind of chicken works best?

Shredded rotisserie or poached chicken breast works great for texture and flavor.

Q4: Can I make it dairy-free?

Yes, use coconut cream or a plant-based alternative instead of heavy cream.

Q5: How do I thicken it more?

Add a bit more flour in the roux or mash some of the potatoes into the soup.

Q6: Can I cook this in a slow cooker?

You can, but it’s best to add cream at the end to avoid curdling.

Q7: What herbs can I use besides thyme?

Try rosemary, sage, or Italian seasoning for different flavor notes.

Q8: Can I make this gluten-free?

Yes, use gluten-free flour or cornstarch to thicken.

Q9: Is this kid-friendly?

Very! The creamy texture and mild flavor make it a hit with little ones.

Q10: How do I reheat leftovers?

Gently warm on the stove or microwave in short intervals, stirring between heats.

Conclusion

This Chicken Pot Pie Soup is comfort food magic. It brings together the creamy heartiness you crave with the ease of a one-pot meal. Whether you’re feeding a family or warming up solo on a cold night, trust me, this one’s worth every bite. Make a batch, cozy up, and enjoy the kind of dinner that feels like a little escape in a bowl.

Print