If you dream of a warm and creamy bowl of comfort that channels the nostalgic magic of a classic pot pie, Chicken Pot Pie Soup delivers in every spoonful. It’s got all the hearty goodness you crave—tender chicken, vibrant veggies, and a luscious, savory broth—without the hassle of making a full pie. Best of all, it comes together quickly on the stovetop, making it perfect for chilly weeknights, busy weekends, or anytime you need a delicious pick-me-up.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Pot Pie Soup lies in its familiar ingredients, each playing an essential role in creating that signature, homestyle flavor. These accessible staples form a vibrant, creamy, and satisfyingly chunky soup that feels like a loving embrace in a bowl.

Unsalted Butter: Lends rich flavor and helps kickstart a silky base for your soup.
Olive Oil: Keeps sautéed veggies from sticking and adds a hint of earthiness.
Onion: Diced onion builds a deep, aromatic foundation for the soup.
Garlic: Minced garlic provides irresistible fragrance and a savory edge.
Carrots: Sliced carrots offer vibrant color and a sweet bite in every spoonful.
Celery: Gives classic crunch and a fresh, herbaceous note.
All-Purpose Flour: Forms the roux that thickens the broth to creamy perfection.
Chicken Broth: Makes the soup robust and comforting, the backbone of every pot pie-inspired recipe.
Cooked Shredded Chicken: Rotisserie chicken is a time-saving hero that brings flavor and tenderness.
Frozen Peas: Add a pop of green color, subtle sweetness, and freshness.
Frozen Corn: Brings golden color and bursts of juicy sweetness.
Half-and-Half or Whole Milk: Creates the creamy, luscious texture that sets Chicken Pot Pie Soup apart.
Dried Thyme: Just the right dash for herby, classic pot pie aroma.
Salt: Essential for tasting and bringing all the flavors together.
Black Pepper: Rounds out the soup with a warming, gentle heat.
Fresh Parsley (optional): A bright sprinkle on top for a fresh finish.
Baked Puff Pastry Squares or Biscuits (optional): Capture the spirit of a pot pie and offer perfect dunking potential!

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Aromatics

Begin by placing a large pot or Dutch oven over medium heat and melting the butter together with olive oil. Once the mixture is shimmering, toss in the diced onion, carrots, and celery. Sauté everything for 5 to 7 minutes, stirring occasionally, until the vegetables are beautifully soft and fragrant. Add the minced garlic and cook for just 30 seconds—enough to release its aroma without browning.

Step 2: Create the Creamy Base

Next, sprinkle in the flour and stir constantly for a minute or two to form a roux. This important step ensures your Chicken Pot Pie Soup thickens up to the right creamy consistency. Gradually whisk in the chicken broth, making sure to pour slowly to avoid any lumps. Bring the whole pot to a gentle simmer and let it cook for 8 to 10 minutes while stirring occasionally, until the soup base looks slightly thickened and velvety.

Step 3: Add Chicken and Vegetables

Now, it’s time to stir in the shredded chicken, frozen peas, frozen corn, half-and-half (or whole milk), dried thyme, salt, and black pepper. Let everything simmer gently for another 5 to 7 minutes. This is when the flavors come together and the classic Chicken Pot Pie Soup transforms into a bowl of creamy comfort. Taste and adjust seasoning if needed—you might want a little extra salt or pepper here.

Step 4: Serve and Savor

Ladle the soup into bowls while it’s piping hot. If you’re feeling fancy, sprinkle on some fresh parsley for a pop of green. To really channel the essence of traditional pot pie, serve your Chicken Pot Pie Soup with baked puff pastry squares or warm biscuits on the side. The dunking possibilities are endless!

How to Serve Chicken Pot Pie Soup

Garnishes

Top each serving with a generous sprinkle of chopped fresh parsley—it brightens the creamy flavor and adds a cheerful touch of green. Cracked black pepper or a dusting of grated parmesan can also bring a little extra flair to the bowl. For a special finish, a light drizzle of good quality olive oil can add depth and gloss to your Chicken Pot Pie Soup.

Side Dishes

While the soup is satisfying enough to stand alone, pairing it with flaky puff pastry squares or buttery homemade biscuits truly completes the cozy pot pie experience. You can also serve crusty bread for dipping or a crisp green salad to add a bit of freshness to the meal.

Creative Ways to Present

If you’re serving Chicken Pot Pie Soup for a gathering, try pouring it into mini ramekins and topping each with a small square of baked puff pastry—the effect is as charming as it is delicious. For a rustic tablescape, ladle the soup into mugs for easy sipping by the fire or offer a DIY topping station with bowls of chopped herbs, crispy bacon bits, and shredded cheese.

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie Soup keeps beautifully in the fridge for up to 4 days. Just let it cool completely before transferring to an airtight container. The flavors actually deepen and become even more satisfying the next day.

Freezing

This soup freezes well, making it a smart choice for meal prep! Simply cool it thoroughly, pour into freezer-safe containers or zip-top bags (leave a little room for expansion), and freeze for up to 3 months. For best results, freeze before adding any puff pastry or biscuit toppings.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently over low heat on the stove, stirring occasionally. If the soup seems too thick, add a splash of chicken broth or milk to restore its creamy texture. Avoid boiling to keep the dairy from separating, and add freshly baked puff pastry right before serving for that golden touch.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works wonderfully in Chicken Pot Pie Soup, especially after the holidays. Just shred or chop your cooked turkey and add it in place of the chicken for a delicious twist.

How can I make this soup gluten free?

Swap the all-purpose flour for your favorite gluten-free flour blend when making the roux and serve with gluten-free biscuits or bread to keep everything safe and scrumptious for everyone at the table.

What if I don’t have half-and-half?

No worries! Whole milk is a perfect substitute and will still yield a rich, creamy texture. For an even richer soup, you can use a splash of heavy cream, or try an unsweetened non-dairy milk if you prefer it dairy-free.

How do I add more vegetables?

This recipe is flexible and loves extra veggies. Toss in diced potatoes, green beans, or even mushrooms with the initial veggies for more texture, flavor, and heartiness in your Chicken Pot Pie Soup.

Can I make Chicken Pot Pie Soup in advance for a party?

Yes! Prepare the soup a day ahead and store it in the fridge. Just reheat gently before serving and bake your puff pastry or biscuits fresh, so everyone enjoys that signature flaky topping at its best.

Final Thoughts

If you’re seeking the coziest of comfort foods, this Chicken Pot Pie Soup is about to become your forever favorite. Give it a try—you’ll fall in love with every creamy, savory, veggie-studded spoonful, and your kitchen will smell absolutely heavenly. Grab a bowl, get cozy, and enjoy!

Chicken Pot Pie Soup Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of a classic chicken pot pie in the form of a hearty and creamy soup. This Chicken Pot Pie Soup is loaded with tender chicken, vibrant vegetables, and a savory broth, topped with flaky puff pastry or biscuits.

Ingredients

Scale

For the Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn
1 cup half-and-half or whole milk
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)

For Serving:

Baked puff pastry squares or biscuits (optional)

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Instructions

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5–7 minutes, until the vegetables are soft.
Add the garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux. Gradually whisk in the chicken broth until smooth and no lumps remain. Bring the mixture to a simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened.
Stir in the shredded chicken, peas, corn, half-and-half, thyme, salt, and pepper. Simmer for another 5–7 minutes, or until everything is heated through and the soup is creamy. Adjust seasoning to taste.
Serve hot, topped with fresh parsley and alongside baked puff pastry squares or biscuits for that classic pot pie feel.