Chicken Pot Pie Soup Recipe

If you’re anything like me, you probably love the cozy comfort of a good pot pie but sometimes want it in a quicker, soup form. That’s exactly why I adore this Chicken Pot Pie Soup Recipe—it gives you all the rich flavors and hearty textures of a traditional pot pie without the fuss of the crust. Perfect for chilly evenings or anytime you want a warm hug in a bowl, this soup is incredibly satisfying and super straightforward to whip up.

I remember the first time I made this soup, I was amazed at how it managed to capture that creamy, savory goodness with tender chunks of chicken and veggies lounging in a luscious broth. It’s a fantastic weeknight meal because it comes together in under an hour and the leftovers? Even better. Once you make this Chicken Pot Pie Soup Recipe, I have a feeling it’ll become a go-to in your kitchen too.

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Ingredients You’ll Need

Each ingredient in this Chicken Pot Pie Soup Recipe works together to build layers of flavor and texture, from the buttery base to the tender chicken and the earthy, soft veggies. I always recommend using fresh vegetables when you can, but the frozen peas and corn really make this recipe convenient without sacrificing any taste.

• Salted Butter: Gives a rich, creamy start and helps soften the veggies beautifully.
• Carrot: Adds a subtle sweetness and vibrant color; small dice helps them cook evenly.
• Celery: Offers crunch and classic pot pie flavor; don’t skip it.
• Onion: Builds aroma and depth when softened and browned.
• Garlic: A little goes a long way to boost savory warmth.
• All-Purpose Flour: Essential for thickening the soup into that perfect pot pie texture.
• Chicken Stock: The flavorful liquid base—choose low sodium to control saltiness.
• Yukon Gold Potatoes: Waxy and creamy when cooked, they hold their shape better than russets.
• Bay Leaf: Adds subtle herbal notes to deepen the broth.
• Dried Thyme: Classic herb that pairs perfectly with chicken and veggies.
• Black Pepper: Freshly ground if possible for a little kick.
• Cooked Chicken: Use leftover rotisserie, shredded, or diced chicken breast for convenience.
• Heavy Cream: Adds a luscious, velvety richness.
• Frozen Peas: Sweet, color-packed, and easy to toss in.
• Frozen Corn: Another sweet crunch that balances the creaminess.
• Biscuits: Serve alongside to scoop up your soup—or crumbled on top for extra indulgence.
• Fresh Parsley (Optional): A sprinkle brightens up the bowl and adds freshness.

Variations

I love making this Chicken Pot Pie Soup Recipe my own depending on what I have in the fridge or what my family’s craving. You can easily swap a few ingredients to suit your needs, and these tweaks keep the recipe fresh and fun.

• Vegetarian Version: Replace chicken with hearty mushrooms or canned chickpeas—I’ve done this and it’s just as comforting.
• Dairy-Free: Use coconut cream or cashew cream instead of heavy cream for a luscious non-dairy twist.
• Extra Veggies: Toss in chopped green beans, zucchini, or even kale for added nutrition—I’m always sneaking in greens.
• Spicy Kick: Add a pinch of cayenne or some diced jalapeños if you like a little heat—my husband swears by it!

How to Make Chicken Pot Pie Soup Recipe

Step 1: Sauté Your Base Vegetables

Start by melting the butter over medium heat in a large pot or Dutch oven. Add your diced carrot, celery, and onion, and let them slowly soften and brown over about 10 minutes. This step builds depth and sweetens the veggies, which really enhances the soup’s flavor. Don’t rush it—stir occasionally to avoid burning and let those natural sugars develop. Just before the veggies finish, toss in the minced garlic and stir constantly for 30 seconds until fragrant. Garlic burns quickly, so keep an eye on it!

Step 2: Create the Roux and Add Liquids

Sprinkle the flour over the softened vegetables and stir it in thoroughly, cooking for about 1 minute. This little step cooks out the raw flour taste and helps thicken the soup later. Slowly pour in the chicken stock while stirring to avoid lumps. Add the diced potatoes, bay leaf, thyme, and pepper, mixing everything well to combine.

Step 3: Simmer Until Tender

Bring your soup to a boil, then reduce the heat and let it gently simmer for 15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to stop anything from sticking to the pot bottom. The aroma at this stage is always incredible—the perfect sign your meal is coming together beautifully.

Step 4: Add Chicken, Cream & Veggies

Once the potatoes are done, stir in the cooked chicken, heavy cream, frozen peas, and frozen corn. Bring the soup back to a gentle simmer and let everything warm through for about 5 minutes. At this point, taste and adjust salt or pepper as needed. Finally, fish out the bay leaf—this step is important to avoid any bitter bits in your soup.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

Whenever I serve this Chicken Pot Pie Soup Recipe, I love adding a sprinkle of freshly chopped parsley for a pop of color and fresh flavor. Some days I even toss in a few crispy fried shallots or a dash of smoked paprika to switch things up. A little garnish really elevates the presentation and makes it feel more special.

Side Dishes

Serving warm, flaky biscuits alongside this soup is my absolute favorite—perfect for sopping up every last bit. If you want something lighter, a simple mixed green salad with a tangy vinaigrette balances the creamy richness nicely. I’ve also paired it with crusty bread or even cornbread on occasion, both work wonderfully.

Creative Ways to Present

For a fun dinner party twist, I’ve ladled this soup into mini ramekins and topped each with a buttery biscuit, then baked until golden for a cozy bowl-and-crust combo everyone loved. Another time, I served it in hollowed-out mini pumpkins—talk about autumn vibes! These little presentation ideas make the soup feel extra special when entertaining.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Chicken Pot Pie Soup Recipe in airtight containers in the fridge for up to 3 days. One trick I’ve learned is to keep the biscuits separate until serving, so they don’t get soggy. When reheated, the soup tastes just as delicious, making lunch or dinner the next day a breeze.

Freezing

I’ve frozen this soup multiple times with great success. To freeze, cool completely and portion into freezer-safe bags or containers. When thawed and reheated, some creaminess might separate slightly, but a quick whisk while simmering fixes it right up—so don’t worry, the flavor holds up beautifully!

Reheating

To reheat, I prefer warming the soup over medium-low heat on the stove, stirring often to prevent sticking. This slow reheating helps the cream and flavors meld back together nicely. If the soup feels a bit thick, just splash in a little extra stock or water to loosen it up perfectly.

FAQs

Final Thoughts

I absolutely love how comforting and hearty this Chicken Pot Pie Soup Recipe turns out every single time. It’s one of those meals I’m always happy to share with friends and family because it feels like a warm, homemade hug. Once you try it, I’m confident it’ll find a special spot in your food rotation—especially on those days you want something that feels indulgent but comes together without any stress. So go ahead, make a pot, cozy up, and enjoy all the creamy, savory goodness!

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