BEST CHICKEN POT PIE SOUP

I’ll never forget the time my little brother tried to “help” make pot pie by adding a whole jar of pickles to the filling, a culinary experiment that, thankfully, didn’t make it past the mixing bowl. But it did spark a lifelong love for the comforting flavors of pot pie, and today we’re channeling those cozy vibes into something even easier and quicker: delicious Chicken Pot Pie Soup! Get ready to enjoy all the warm, savory goodness of pot pie in a bowl—I promise it’ll be a recipe you’ll make again and again.

Why You’ll Absolutely Love This Chicken Pot Pie Soup

Okay, let’s get real. We all crave those comforting dishes that taste like a warm hug, but sometimes we just don’t have the time (or energy!) for complicated recipes. That’s where this Chicken Pot Pie Soup shines. It’s like a shortcut to happiness, delivering all the classic pot pie flavors in a fraction of the time and with minimal effort. Here’s why it’s about to become your new go-to comfort food:

• Quick and Easy: Seriously, you can whip this up in under an hour. Perfect for busy weeknights!
• Packed with Flavor: We’re talking tender chicken, savory veggies, and a creamy, flavorful broth that will make your taste buds sing.
• Customizable: Feel free to swap out veggies, add your favorite herbs, or adjust the thickness of the soup to your liking. It’s your soup, so make it your own!
• Comfort Food at Its Finest: This soup is like a warm blanket on a cold day. It’s guaranteed to soothe your soul and leave you feeling satisfied.
• One-Pot Wonder: Less dishes! Need I say more?

What You’ll Need to Make Chicken Pot Pie Soup

Let’s gather our ingredients! Don’t worry, you probably already have most of these in your pantry and fridge.

Ingredients:

• Chicken: 1.5 lbs cooked chicken, shredded or cubed (rotisserie chicken is a lifesaver!)
• Veggies:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup diced potatoes (optional, but adds a nice heartiness)
• Broth: 6 cups chicken broth (low sodium is best so you can control the salt)
• Dairy:
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1/4 cup milk
• Thickener: 1/4 cup all-purpose flour
• Seasoning:
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
• Optional Toppings:
  • Fresh parsley, chopped
  • Crumbled crackers or puff pastry croutons

Equipment:

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Step-by-Step Instructions: Let’s Get Cooking!

Alright, friend, let’s dive into the magic of making this amazing Chicken Pot Pie Soup! I’ve broken it down into easy-to-follow steps, so even if you’re a beginner cook, you’ll nail this recipe.

1. Sauté the Veggies: Heat the olive oil in your large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the veggies are softened. This step is important because it builds a flavorful base for your soup. Don’t rush it!
2. Add Flour and Cook: Sprinkle the flour over the sautéed veggies and stir well to combine. Cook for about 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the soup. Be careful not to burn the flour, or it will give the soup a bitter taste.
3. Pour in the Broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Scrape the bottom of the pot to loosen any browned bits (that’s where a lot of the flavor is!).
4. Add Remaining Veggies and Seasoning: Add the frozen peas, corn, and diced potatoes (if using) to the pot. Stir in the dried thyme, dried rosemary, and garlic powder. Season with salt and pepper to taste.
5. Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are tender (if using) and the flavors have melded together beautifully.
6. Stir in Chicken and Cream: Add the cooked chicken to the soup and stir to combine. Pour in the heavy cream and milk, and stir gently. Heat through, but do not boil! Boiling can cause the cream to curdle.
7. Taste and Adjust: Give the soup a taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a pinch of red pepper flakes for a little kick.
8. Serve and Enjoy: Ladle the Chicken Pot Pie Soup into bowls and garnish with fresh parsley and crumbled crackers or puff pastry croutons, if desired. Serve hot and enjoy every delicious spoonful!

Tips and Tricks for the Perfect Chicken Pot Pie Soup

Want to take your Chicken Pot Pie Soup to the next level? Here are a few of my favorite tips and tricks:

• Use High-Quality Chicken Broth: The broth is the foundation of your soup, so using a good-quality broth will make a big difference in the overall flavor. Homemade broth is always best, but if you’re using store-bought, look for a low-sodium option so you can control the saltiness.
• Don’t Overcook the Chicken: If you’re using pre-cooked chicken, add it towards the end of the cooking process to prevent it from drying out.
• Customize Your Veggies: Feel free to swap out the veggies for your favorites. Mushrooms, green beans, or even spinach would be delicious additions.
• Make It Gluten-Free: To make this soup gluten-free, simply use a gluten-free flour blend or cornstarch to thicken the soup.
• Add a Splash of Sherry: For an extra layer of flavor, add a splash of dry sherry to the soup during the last few minutes of cooking.
• Get Creative with Toppings: Don’t be afraid to get creative with your toppings! Besides parsley and crackers, you can also try shredded cheese, a dollop of sour cream, or even a sprinkle of everything bagel seasoning.

Variations to Spice Things Up

The beauty of this Chicken Pot Pie Soup is that it’s so versatile! Here are a few variations to try:

• Creamy Chicken and Wild Rice Soup: Swap out the regular chicken broth for bone broth, add some cooked wild rice, and use a mix of wild mushrooms and cremini mushrooms for a more earthy flavor.
• Chicken Pot Pie Chowder: Add some cubed potatoes and a can of creamed corn for a heartier, chowder-like texture.
• Spicy Chicken Pot Pie Soup: Add a pinch of cayenne pepper or a drizzle of hot sauce to give the soup a little kick.
• Slow Cooker Chicken Pot Pie Soup: Throw all the ingredients (except the cream and chicken) into your slow cooker and cook on low for 6-8 hours. Shred the chicken and stir it in along with the cream during the last 30 minutes of cooking.

Serving Suggestions

This Chicken Pot Pie Soup is delicious on its own, but it’s also great served with a side of:

• Crusty bread or rolls for dipping
• A simple green salad
• Grilled cheese sandwich (because who doesn’t love grilled cheese and soup?)

For a truly comforting meal, serve this soup with a side of Chicken Casserole. The creamy casserole and the rich soup are the perfect match for a cold night. If you’re in the mood for something completely different, try pairing it with Butternut Squash Soup for a study in complementary flavors. You also might enjoy trying Crock Pot Marry Me Chicken to add to your meal repertoire.

How to Store and Reheat Chicken Pot Pie Soup

Storage: Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, stirring every minute or so, until heated through. Be careful not to boil the soup, as this can cause the cream to curdle.

This soup also freezes well. Be sure to let it cool completely before placing it in freezer safe bags or containers. It can stay in your freezer for up to 3 months.

Frequently Asked Questions (FAQ)

Here are some common questions about making Chicken Pot Pie Soup:

Can I use leftover turkey instead of chicken?

Absolutely! Turkey works great in this recipe. It’s a perfect way to use up Thanksgiving leftovers.

Can I make this soup ahead of time?

Yes, you can make this soup a day or two in advance. The flavors will actually meld together even more as it sits in the refrigerator.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before storing it in an airtight container in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

My soup is too thick. What should I do?

Add a little more chicken broth or milk until you reach your desired consistency.

My soup is too thin. What should I do?

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the cornstarch slurry into the soup and simmer for a few minutes until it thickens.

Can I use different types of vegetables?

Of course! Feel free to add your favorite veggies. Green beans, mushrooms, and spinach are all great additions.

If you are looking for something a bit different, you could make Minestrone Soup. Or perhaps try Cheesy Chicken Crescent Bake for a warm and comforting meal. You might also like Chicken And Spinach Casserole if you’re looking for something with lots of flavor.

Final Thoughts

There you have it! A simple, comforting, and utterly delicious Chicken Pot Pie Soup recipe that’s perfect for any occasion. I hope you enjoy making and sharing this recipe with your loved ones. Remember, cooking should be fun and relaxing, so don’t be afraid to experiment and make it your own. Happy cooking, my friend!

Best Chicken Pot Pie Soup

This Chicken Pot Pie Soup delivers the comforting flavors of classic pot pie in a quick and easy one-pot meal. Packed with tender chicken, savory vegetables, and a creamy broth, it’s a customizable and satisfying soup perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs cooked chicken, shredded or cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup diced potatoes optional
• 6 cups chicken broth low sodium
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped optional
• Crumbled crackers or puff pastry croutons optional

Equipment

• Large pot or Dutch oven
• cutting board
• knife
• Measuring cups
• Measuring spoons
• Ladle
• wooden spoon or spatula

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
2. Sprinkle the flour over the sautéed veggies and stir well to combine. Cook for 1-2 minutes, stirring constantly.
3. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Scrape the bottom of the pot to loosen any browned bits.
4. Add the frozen peas, corn, and diced potatoes (if using). Stir in the dried thyme, dried rosemary, and garlic powder. Season with salt and pepper to taste.
5. Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the potatoes are tender (if using) and the flavors have melded.
6. Add the cooked chicken to the soup and stir to combine. Pour in the heavy cream and milk, and stir gently.
7. Heat through, but do not boil. Taste and adjust the seasoning as needed.
8. Ladle the Chicken Pot Pie Soup into bowls and garnish with fresh parsley and crumbled crackers or puff pastry croutons, if desired. Serve hot.

Notes

Use high-quality chicken broth for the best flavor. Don’t overcook the chicken. Customize your veggies with your favorites. To make gluten-free, use gluten-free flour or cornstarch to thicken. Add a splash of dry sherry for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months.