Chicken Pot Pie Soup brings all the cozy flavors of a classic pot pie into a warm, comforting bowl of soup. It’s loaded with tender chunks of chicken, sweet carrots, peas, and potatoes all nestled in a creamy, savory broth. You get all the creamy goodness and homestyle feel without the hassle of making a full pie crust.
I love this soup because it feels like a warm hug on a chilly day. It’s the kind of meal I’d make when I want something hearty but don’t want to spend a lot of time in the kitchen. Plus, the creamy broth mixed with all those little veggies and chicken just hits the spot every single time. I also like to add a sprinkle of crispy herbs on top to give it an extra layer of flavor.
My favorite way to enjoy Chicken Pot Pie Soup is with some crusty bread on the side for dipping. It’s perfect for a cozy lunch or an easy dinner that everyone in the family is sure to love. If you’re looking for a simple but tasty way to feel warm and satisfied, this soup is the answer.
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is a great shortcut here. It’s already cooked and full of flavor. You can also use leftover roasted chicken or even cooked turkey for a twist.
Vegetables: Carrots, celery, mushrooms, and potatoes give the soup its hearty, classic pot pie taste. If you don’t have mushrooms, just skip them or add extra potatoes or corn instead.
Flour: This helps thicken the soup and create that creamy texture. If you need a gluten-free option, try cornstarch or a gluten-free flour blend instead.
Dairy: Half-and-half or heavy cream gives the soup richness. For a lighter or dairy-free option, use coconut milk or a cashew cream substitute.
How Can I Make the Soup Creamy Without Clumps?
Getting a smooth, creamy soup means properly making the roux with flour and butter first. Here’s how:
- Melt butter, then add flour and stir until it forms a paste (the roux).
- Cook roux for 2 minutes to avoid a raw flour taste.
- Slowly pour in chicken broth while stirring constantly to prevent lumps.
- Keep stirring until the soup thickens, then add cream last on low heat.
- Avoid boiling after adding cream to keep it smooth and prevent curdling.
Taking it slow and steady here really pays off with a silky, delicious soup every time.
Equipment You’ll Need
- Large pot or Dutch oven – I like this for evenly cooking the soup and it’s easy to handle.
- Wooden spoon or stirring spoon – perfect for stirring everything without scratching your pot.
- Measuring cups and spoons – to ensure your ingredients are just right.
- Cutting board and knife – for chopping all those vegetables and chicken.
- Optional: immersion blender or regular blender – if you want to blend part of the soup for extra creaminess.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different protein twist.
- Use shredded cheese like cheddar or Gruyère for a richer flavor.
- Add a splash of hot sauce or a pinch of red pepper flakes for a little extra heat.
- Mix in additional vegetables like corn, green beans, or chopped spinach to customize it to your taste.
Chicken Pot Pie Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 ounces mushrooms, sliced
- 3 medium potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1 cup half-and-half or heavy cream
- Optional: crusty bread for serving
How Much Time Will You Need?
It’s a quick recipe that takes about 15 minutes to prep and roughly 30 minutes to cook. So, in around 45 minutes, you can enjoy a delicious, creamy bowl of Chicken Pot Pie Soup! Perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Cook the Vegetables:
Start by melting the butter in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, sliced carrots, celery, and mushrooms. Sauté these until they get tender and fragrant, about 5 to 7 minutes.
2. Add Potatoes and Flour:
Next, toss in the diced potatoes and cook for another 2 minutes, stirring now and then. Then sprinkle the flour over the veggies, stirring well to coat everything evenly. Keep cooking for about 2 minutes to get rid of the raw flour taste.
3. Add Broth and Seasonings:
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then add the dried thyme, dried parsley, plus salt and pepper to taste. Bring the soup to a gentle simmer and cook until the potatoes are tender, which should take about 15 minutes.
4. Combine Chicken and Peas:
Stir in the shredded cooked chicken and frozen peas. Let everything warm through for about 5 minutes until the peas are heated and the chicken is fully warmed.
5. Add Cream and Finish:
Lower the heat and stir in the half-and-half or heavy cream slowly. Warm the soup gently—be careful not to boil it so the cream stays smooth and doesn’t curdle. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve and Enjoy:
Ladle your creamy chicken pot pie soup into bowls. Sprinkle a little fresh parsley on top for a pop of color and fresh flavor. Serve with crusty bread on the side if you like, and enjoy your comforting homemade soup!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen cooked chicken, but make sure to thaw it completely before adding it to the soup. Thaw overnight in the refrigerator or use the defrost setting on your microwave for quicker thawing.
How Can I Make This Soup Dairy-Free?
Substitute the half-and-half or heavy cream with coconut milk or your favorite dairy-free cream alternative. Add it at the same step and warm gently to keep the creamy texture without curdling.
Can I Prepare This Soup Ahead of Time?
Absolutely! The soup actually tastes better the next day after the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stove over low-medium heat, stirring occasionally to warm evenly. If the soup thickens too much, add a splash of broth or water while reheating.
