If you are craving the nostalgic flavors of a classic chicken pot pie but want something quicker and cozier to enjoy, then this Chicken Pot Pie Soup Recipe is exactly what you need. It captures all the creamy, savory goodness of the traditional dish without the fuss of baking a pie crust. Imagine spooning a bowl of rich, velvety broth loaded with tender chicken, sweet peas and corn, and comforting carrots and celery—all seasoned perfectly with herbs and spices. This soup brings warmth and happiness in every bite, making it a true crowd-pleaser for any day of the week.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients—they each provide a crucial role in building the perfect texture, mouthwatering flavor, and inviting color for the Chicken Pot Pie Soup Recipe.
- 2 tablespoons butter: Adds a luscious richness and helps soften the vegetables with a silky finish.
- 1 tablespoon olive oil: Balances the butter and ensures the veggies cook without browning too quickly.
- 1 small onion, diced: Supplies natural sweetness and depth to the base.
- 2 cloves garlic, minced: Brings a subtle aromatic warmth that lifts the entire soup.
- 2 carrots, peeled and diced: Adds color and a natural sweetness that complements the savory elements.
- 2 celery stalks, diced: Provides a fresh, slightly grassy crunch that balances the creaminess.
- 1/4 cup all-purpose flour: Essential for thickening the broth to that perfect silky consistency.
- 4 cups chicken broth: Creates the flavorful liquid foundation and infuses the soup with savory notes.
- 1 cup whole milk: Adds creaminess without overpowering the lightness of the broth.
- 1/2 cup heavy cream: Gives the soup that indulgent, velvety texture we associate with comfort food.
- 2 cups cooked shredded chicken: The hearty protein star that makes this soup satisfying and filling.
- 1 cup frozen peas: Pops of sweetness and vibrant green color brighten the dish.
- 1 cup frozen corn: Adds a gentle crunch and subtle earthiness to balance flavors.
- 1 teaspoon salt: Enhances all other flavors, making everything shine.
- 1/2 teaspoon black pepper: Gives a mild kick that keeps the soup from being bland.
- 1/2 teaspoon dried thyme: Offers an herby hint reminiscent of traditional pot pie seasoning.
- 1/2 teaspoon dried parsley: Adds a fresh, slightly grassy note to round out the herbs.
- 1/4 teaspoon paprika: Brings warmth and subtle smokiness for depth.
- Optional biscuit or puff pastry topping: For that extra touch of indulgence, perfect for dipping or layering on top.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Begin by heating the butter and olive oil in a large pot or Dutch oven over medium heat. Once melted and fragrant, add the diced onion, carrots, and celery. Cook them gently for 5 to 7 minutes until they soften and release their natural sweetness. Then, stir in the minced garlic and sauté for another 30 seconds—this ensures the garlic’s flavor infuses the base without burning.
Step 2: Create the Roux for Thickness
Sprinkle the all-purpose flour evenly over the softened veggies, stirring constantly to coat them. Cook for 1 to 2 minutes to eliminate any raw flour taste, which is key to a smooth, pudgy texture in the final soup.
Step 3: Add Liquids and Simmer
Gradually whisk in the chicken broth, making sure no lumps form. Follow with the whole milk and heavy cream, stirring well to blend. Bring this mixture to a gentle simmer and let it cook for 5 to 8 minutes until it thickens slightly, achieving that beautiful creamy consistency everyone loves in a good Chicken Pot Pie Soup Recipe.
Step 4: Incorporate Chicken, Vegetables, and Seasonings
Stir in the cooked shredded chicken, frozen peas, and corn, ensuring everything is evenly combined. Sprinkle in salt, black pepper, dried thyme, parsley, and paprika. Allow the soup to simmer for an additional 10 minutes so the flavors meld together and the chicken heats through perfectly.
Step 5: Optional Biscuit or Puff Pastry Topping
If you are feeling extra indulgent, serve the soup with freshly baked biscuits or puff pastry dough on the side or even layered on top of each bowl. This adds a nostalgic, comforting touch that truly completes the dish.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Sprinkle freshly chopped parsley or a little cracked black pepper on top for a burst of color and added freshness. A small drizzle of cream can also enhance the velvety texture just before serving, making each bite feel luxurious and complete.
Side Dishes
This soup pairs wonderfully with crusty bread or a simple green salad to balance the creamy richness. For a heartier meal, buttery mashed potatoes or roasted vegetables complement the savory flavors without overwhelming the palate.
Creative Ways to Present
For a charming presentation, serve the soup in mini Dutch ovens or rustic bread bowls to keep it warm and inviting. Alternatively, layer biscuit pieces on top and briefly broil under the oven for a golden, flaky crust that mimics the classic pot pie feel in every spoonful.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the leftover soup to airtight containers and store it in the refrigerator for up to 3 days. This keeps the flavors fresh and the texture intact, ready to warm up whenever comfort calls.
Freezing
You can freeze the Chicken Pot Pie Soup Recipe for up to 2 months. Be sure to leave some room in the container for expansion. Consider freezing the biscuit or puff pastry topping separately for best texture upon reheating.
Reheating
Warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of milk or broth to loosen it. Reheat biscuits or pastry in a toaster oven for crispness before serving alongside.
FAQs
Can I use leftover chicken for this Chicken Pot Pie Soup Recipe?
Absolutely! Leftover roasted or rotisserie chicken works perfectly and speeds up the process, allowing you to whip up this comforting soup without extra cooking time for the chicken.
Is it possible to make a dairy-free version of this soup?
Yes, simply substitute the whole milk and heavy cream with your favorite dairy-free alternatives like coconut milk, oat milk, or cashew cream to keep the soup creamy and delicious.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in mushrooms, parsnips, or green beans according to your preference. Just keep the cooking times in mind to ensure everything is tender and well-blended.
What’s the best way to thicken the soup if it’s too thin?
If you find your soup a bit runny, mix a tablespoon of flour or cornstarch with cold water and stir it into the simmering soup, cooking until it reaches the desired consistency.
Can I prepare this recipe in a slow cooker?
Yes, start by sautéing the veggies and roux on the stovetop, then transfer everything to your slow cooker. Add the liquids and cook on low for 4 to 6 hours before adding chicken and frozen veggies near the end.
Final Thoughts
There is something truly special about the cozy hug you get from a bowl of Chicken Pot Pie Soup Recipe. It’s an effortless way to bring the warmth and nostalgia of classic comfort food into your kitchen with minimal fuss and maximum flavor. Whether served on a chilly evening or when you need an uplifting pick-me-up, this soup is guaranteed to become one of your favorites. So go ahead, gather those simple ingredients, and dive into a bowl of pure, creamy happiness.
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: Nut-Free
Description
Chicken Pot Pie Soup is a comforting and creamy soup inspired by the flavors of classic chicken pot pie. Combining tender shredded chicken, fresh vegetables, and a rich creamy broth, this hearty soup is perfect for cozy meals. It can be served on its own or paired with biscuits or puff pastry for an extra treat.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
Optional
- Biscuit or puff pastry topping (optional, served on side or on top)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add diced onion, carrots, and celery, and cook for 5–7 minutes until softened, stirring occasionally to prevent sticking.
- Add Garlic: Stir in minced garlic and cook for another 30 seconds until fragrant, ensuring it doesn’t burn to maintain flavor.
- Make Roux: Sprinkle the all-purpose flour over the vegetables, stirring continuously to coat everything evenly. Cook for 1–2 minutes to remove the raw flour taste and form a light roux.
- Add Liquids: Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Then stir in the whole milk and heavy cream.
- Simmer Broth: Bring the soup to a gentle simmer, allowing it to cook for 5–8 minutes until slightly thickened, stirring occasionally to prevent scorching.
- Add Protein and Vegetables: Stir in the cooked shredded chicken, frozen peas, and frozen corn along with salt, black pepper, dried thyme, dried parsley, and paprika to season.
- Final Simmer: Let the soup simmer for another 10 minutes, ensuring all ingredients are heated through and flavors meld together well.
- Serve: Serve the soup hot, optionally topped with biscuits or puff pastry either on the side or placed on top for added texture and flavor.
Notes
- For a lighter version, replace heavy cream with additional whole milk or use a dairy-free alternative such as almond or oat milk.
- Rotisserie chicken is a convenient shortcut for the cooked shredded chicken.
- You can bake biscuit dough separately to serve alongside or use puff pastry as a topping for a pot pie-inspired presentation.
