Chicken Pot Pie Soup (+ Easy Recipe)

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Chicken Pot Pie Soup (+ Easy Recipe)

There’s something about a creamy bowl of chicken pot pie soup that soothes the soul and satisfies even the pickiest eaters. This easy recipe brings all the rich, savory notes of classic chicken pot pie into a one-pot soup—no rolling pins or pie dough required. Whether you’re looking for a quick weeknight dinner, a cozy weekend meal, or the ultimate comfort food to enjoy when it’s chilly, this chicken pot pie soup ticks all the boxes.

In this guide, I’ll walk you through everything: from well-chosen ingredients and step-by-step methods to technique tips, serving ideas, and smart storage. Let’s get your kitchen smelling like home.

Why Chicken Pot Pie Soup?

Chicken pot pie soup mirrors everything that makes traditional pot pie a staple: well-seasoned chicken, tender potatoes, colorful vegetables, and a creamy broth that hugs every spoonful. But instead of spending time with pastry, you get a hearty meal in less than an hour. This soup also offers flexibility. Use rotisserie chicken to save time, or cook chicken breasts yourself. Swap frozen mixed veggies for fresh, or upgrade your broth for deeper flavor. Every bowl adapts to your pantry and preferences.

Ingredients

The backbone of this chicken pot pie soup is common grocery staples. Here’s everything you’ll need:

• Butter: For sautéing onions, infusing the base with rich flavor.
• Onion: Adds sweetness and depth. Yellow or white onions work well.
• Carrots & Celery: Classic pot pie vegetables, bringing color and crunch.
• Yukon Gold Potatoes: Tender, creamy, and the perfect thickener.
• Chicken Broth or Stock: Go for low-sodium if you’re watching salt levels.
• Whole Milk: Delivers creamy texture and classic flavor.
• All-Purpose Flour: Helps the soup thicken to that classic pot pie consistency.
• Garlic: Adds aromatic warmth.
• Thyme and Parsley: Fresh herbs brighten each bowl.
• Frozen Peas or Mixed Vegetables: The quickest way to get variety and color.
• Cooked Chicken: Rotisserie chicken, poached breasts, or leftover roast chicken all work.
• Salt and Pepper: Essential for seasoning.

Ingredient Table

How To Make Chicken Pot Pie Soup

1. Sauté the Vegetables

Start with a large, heavy-bottomed pot or Dutch oven. Melt the butter over medium heat. Add onions, carrots, and celery. Stir often until the vegetables start to soften and the onions are translucent, about 5 minutes.

Add the garlic and thyme. Cook for another 1-2 minutes until fragrant.

2. Build the Roux

Sprinkle the flour evenly over the sautéed vegetables. Stir constantly for 1-2 minutes as the flour cooks and soaks up the butter. This step gives you a smooth, velvety base and prevents lumps.

3. Pour and Stir

Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add milk and bring the mixture to a gentle simmer. Add diced potatoes and continue to cook, stirring occasionally, until the potatoes start to soften, about 8-10 minutes.

4. Add Chicken and Veggies

Stir in the shredded chicken and frozen peas or mixed vegetables. Cook for another 10-12 minutes, or until the soup thickens and the potatoes are fork-tender.

Taste and adjust with salt and black pepper. If you prefer a richer soup, you can add a splash of cream at this stage.

5. Finishing Touches

Remove from heat and stir in chopped parsley. If you want extra freshness, sprinkle more parsley or fresh thyme over each bowl.

Cooking Tips, Variations, and Shortcuts

• Rotisserie Chicken: Shred store-bought rotisserie chicken to cut prep time.
• Cream Option: For an ultra-velvety soup, swap some of the milk for cream or half-and-half.
• More Veggies: Fresh green beans, mushrooms, or even corn add extra dimension and color.
• Herb Variations: Try tarragon, sage, or dill for a new spin.
• Gluten-Free: Substitute flour with a gluten-free blend or cornstarch (mix cornstarch with cold broth before adding to soup).
• Lighter Soup: Use 2% milk instead of whole milk and omit the butter for sautéing; use olive oil instead.

Example: Customizing With Sweet Potato

Swap half the Yukon gold potatoes for peeled, cubed sweet potato. The soup develops a gentle sweetness and a pop of orange color—perfect for autumn meals.

Serving Suggestions

Serve chicken pot pie soup in deep bowls with a big spoon. If you want the full pot pie feel without the work, pair it with:

• Buttermilk Biscuits: Split warm biscuits and float them in your soup, or serve on the side to mop up every drop.
• Puff Pastry Squares: Bake sheets of store-bought puff pastry, cut into large squares, and rest one atop each serving.
• Crusty Bread: Fresh baguette or sourdough works well.
• Side Salad: A crisp green salad with vinaigrette balances the creaminess of the soup.

Storage and Reheating

This soup keeps well in the refrigerator for up to 5 days.

To Store:

• Cool the soup to room temperature before transferring to airtight containers.
• If possible, store biscuits or puff pastry separately to preserve texture.

To Reheat:

• Warm soup gently on the stovetop over medium-low heat, stirring often.
• If the soup seems too thick after storing, add a splash of chicken broth or milk to loosen it.
• In the microwave, heat in 1-2 minute intervals, stirring between each until piping hot.

Note on Freezing:
Cream- and potato-based soups can separate or change texture after freezing, resulting in grainy potatoes and watery broth. For best results, enjoy fresh or from the fridge within five days.

Troubleshooting FAQs

Why is my soup too thin?
Keep simmering. The starch in flour and potatoes will naturally thicken your broth as it cooks. If needed, mash a few potatoes against the side of the pot.

Why is my soup lumpy?
Add broth gradually while stirring to avoid clumps when making the roux. Always pour slowly, mixing well.

Can I make chicken pot pie soup in a slow cooker?
Absolutely. Sauté onion, garlic, carrots, and celery in a skillet, transfer to slow cooker. Add broth, potatoes, and chicken. Cook on low for 6 hours. Stir in milk and frozen veggies for the last 30 minutes.

Making It Ahead and Meal Prep Tips

Chicken pot pie soup is a dream for meal prep. You can make it over the weekend and portion into lunch containers for the workweek. For best results, add a splash of broth when reheating, as the soup thickens as it stands.

If you want to freeze, cook the recipe up to the point before adding milk and potatoes. Cool, then freeze. When ready to serve, thaw, add milk and potatoes, and finish the cooking.

Nutrition Snapshot

Values based on 1/6th of recipe and will vary with substitutions.

Chicken pot pie soup transforms a classic comfort food into a simple, crowd-pleasing one-pot meal. It’s endlessly versatile, perfect for using up leftover chicken and vegetables, and always delivers on flavor. Next time you crave that nostalgic pot pie taste, skip the crust and stir up a pot of this soup instead. You’ll have dinner ready in under an hour, and plenty of happy, satisfied faces around the table.