If you love the cozy flavors of classic comfort food, you are going to absolutely adore this Chicken Pot Pie Soup Recipe. Imagine all the hearty goodness of traditional chicken pot pie transformed into a warm, luscious soup that’s perfect for any day you crave something both soothing and satisfying. With tender chicken, vibrant vegetables, and a rich, creamy broth, this soup is comfort in a bowl that’s easy to prepare and sure to become a family favorite in no time.
Ingredients You’ll Need
Every ingredient in this Chicken Pot Pie Soup Recipe plays an important role in creating a hearty, flavorful bowl of goodness. These simple ingredients blend to provide a perfect balance of creaminess, texture, and fresh veggie pops, making this soup feel both indulgent and nourishing.
- 2 tablespoons butter: Adds richness and helps soften the vegetables beautifully.
- 1 tablespoon olive oil: Helps achieve a perfect sauté and subtle flavor enhancement.
- 1 medium onion (diced): Provides a sweet, aromatic base essential for depth in soup.
- 2 cloves garlic (minced): Brings a gentle, savory zing that wakes up the other flavors.
- 2 medium carrots (peeled and diced): Offers natural sweetness and vibrant color.
- 2 celery stalks (diced): Adds a gentle crunch and classic herbaceous flavor.
- 1 teaspoon salt: Enhances all the natural flavors in this comforting soup.
- ½ teaspoon black pepper: Introduces just the right amount of warmth and spice.
- ½ teaspoon dried thyme: Imparts an earthy, slightly floral note reminiscent of traditional pot pie.
- ¼ teaspoon dried rosemary: Adds a subtle piney fragrance that deepens the complexity.
- ¼ cup all-purpose flour: The secret to thickening your soup into a luscious consistency.
- 4 cups low-sodium chicken broth: The flavorful liquid base that ties everything together.
- 2 cups whole milk: Supplies creaminess and balances the savory elements.
- 2 cups cooked shredded chicken: Gives protein-packed heartiness, leftovers or rotisserie work great here.
- 1 cup frozen peas: Bright bursts of sweetness and color enhance every spoonful.
- 1 cup frozen corn: Adds a touch of natural sugar and texture contrast.
- 1 medium russet potato (peeled and diced): Provides a tender, comforting body to the soup.
- ½ cup heavy cream (optional for richness): Makes the soup decadently silky if you choose to indulge.
- Fresh parsley for garnish: A fresh, green pop of color and mild herbal flavor.
- Optional biscuit or puff pastry for serving: Perfect for dunking and rounding out your meal.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Vegetables
Start by warming butter and olive oil in a large pot over medium heat until the butter melts. Add diced onion, carrots, and celery, cooking for 5 to 6 minutes until they become tender and fragrant—this builds the essential aromatic base for the soup’s deep flavor.
Step 2: Add Garlic and Herbs
Stir in minced garlic, salt, black pepper, dried thyme, and rosemary. Let this mixture cook for about 1 minute, enough to release those vibrant fragrant oils without burning the garlic.
Step 3: Make the Roux
Sprinkle the flour over the vegetable mixture and cook, stirring constantly for 1 to 2 minutes to create a roux. This is crucial as it will thicken your soup and give it that signature creamy texture reminiscent of pot pie filling.
Step 4: Incorporate Broth and Milk
Slowly whisk in the chicken broth to avoid lumps, then add in the milk and stir until the mixture is completely smooth. This combination forms the luscious, velvety soup base.
Step 5: Add Potatoes and Simmer
Throw in the diced potato and bring everything to a simmer. Allow it to cook gently for 10–12 minutes until the potatoes are tender, which helps create a hearty, comforting body to the soup.
Step 6: Stir in Chicken and Veggies
Mix in your shredded chicken, frozen peas, and corn, then let the soup simmer another 5 to 7 minutes so all the flavors meld and the soup is heated through perfectly.
Step 7: Finish with Cream and Seasoning
If you want extra richness, stir in the heavy cream at this stage. Taste your Chicken Pot Pie Soup Recipe and adjust salt and pepper if needed to make sure every spoonful bursts with well-balanced, cozy flavor.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Fresh parsley sprinkled on top adds a pretty green contrast and a subtle herbal note that brightens the rich flavors. You could also add a sprinkle of cracked black pepper or a light drizzle of cream for a beautiful finish.
Side Dishes
This soup is a meal all by itself, but it pairs wonderfully with warm, flaky biscuits or crispy puff pastry on the side to soak up every bit of that creamy broth. A simple green salad also makes a nice fresh balance if you want something lighter.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a charming presentation that lets you eat the bowl too. Another fun idea is layering it over mashed potatoes or rice on a plate for an innovative twist on traditional pot pie flavors.
Make Ahead and Storage
Storing Leftovers
Leftovers should be cooled to room temperature and transferred to an airtight container before refrigerating. The soup will keep well for up to 3 days, making it an excellent choice for busy weeknights when you need a quick, comforting meal.
Freezing
This Chicken Pot Pie Soup Recipe freezes beautifully. Just make sure to cool completely before transferring to freezer-safe containers or bags. When frozen, it will stay good for 2 to 3 months—perfect for planning ahead on those chilly days.
Reheating
When you’re ready to enjoy leftovers, gently reheat the soup on the stovetop over low to medium heat, stirring frequently. Because the soup thickens as it sits, add a splash of chicken broth or milk to adjust the consistency to your liking while warming.
FAQs
Can I use leftover chicken instead of rotisserie chicken?
Absolutely! In fact, leftover cooked chicken works perfectly in this recipe. It saves time and adds wonderful flavor, making this soup a fantastic way to use up those dinner remnants.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the whole milk and heavy cream with unsweetened almond milk or other plant-based milk alternatives. Simply omit the heavy cream or replace it with a coconut cream for extra richness, and the soup will still be delicious.
How can I thicken the soup if it’s too thin?
If your soup is thinner than you like, stir in a slurry made from a tablespoon of flour or cornstarch mixed with cold water, then simmer until it thickens. This method will boost that creamy pot pie-like consistency you’re aiming for.
Can I prepare this soup in advance and reheat it?
Yes! This Chicken Pot Pie Soup Recipe actually tastes even better the next day as the flavors develop more fully. Just store it in the fridge and gently reheat on the stovetop before serving.
What can I serve with this soup for a complete meal?
Serving it with biscuits, puff pastry, or a crisp green salad adds variety and rounds out your meal beautifully. You can also pair it with crusty bread or simple roasted vegetables for a satisfying feast.
Final Thoughts
This Chicken Pot Pie Soup Recipe is a true hug in a bowl and one of my all-time favorites to share with friends and family. It’s straightforward to make, comforting beyond words, and endlessly versatile for whatever ingredients you have on hand. I can’t wait for you to try it yourself and discover how this cozy soup can turn any day into a special occasion filled with warmth and flavor.
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Kid-Friendly
Description
This Chicken Pot Pie Soup recipe is a creamy, hearty twist on the classic comfort food favorite. Packed with tender shredded chicken, fresh vegetables, and a rich broth thickened with a homemade roux, it’s perfect for warming up during colder months. The soup offers the full flavor of chicken pot pie in a comforting bowl, garnished with fresh parsley and optionally served with biscuits or puff pastry for an extra special touch.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
Thickener
- ¼ cup all-purpose flour
Liquids
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- ½ cup heavy cream (optional for richness)
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 medium russet potato, peeled and diced
Finishing
- Fresh parsley for garnish
- Optional biscuit or puff pastry for serving
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Add Aromatics and Seasonings: Stir in minced garlic, salt, black pepper, dried thyme, and dried rosemary. Cook for 1 more minute to release flavors.
- Create Roux: Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1–2 minutes to form a roux, which will thicken the soup.
- Add Liquids: Gradually whisk in the low-sodium chicken broth, then add the whole milk, stirring continuously until smooth and combined.
- Cook Potatoes: Add the diced russet potato and bring the mixture to a simmer. Cook for 10–12 minutes until the potatoes are tender.
- Add Chicken and Vegetables: Stir in the shredded cooked chicken, frozen peas, and frozen corn. Let the soup simmer for another 5–7 minutes until everything is heated through.
- Finish Soup: Stir in the heavy cream if using for added richness. Taste the soup and adjust seasoning as necessary.
- Serve: Ladle the hot soup into bowls, garnish with fresh parsley, and serve with optional biscuits or puff pastry on the side for a complete meal.
Notes
- Use pre-cooked rotisserie chicken and frozen mixed vegetables to save preparation time.
- For a dairy-free version, substitute milk and cream with unsweetened almond milk and omit the cream.
- The soup thickens as it sits; add more chicken broth when reheating if needed to reach desired consistency.
- Fresh herbs like thyme and rosemary can be replaced with Italian seasoning if preferred.
