Chicken Pot Pie Soup Recipe

If you have a craving for all the cozy comfort of a classic chicken pot pie but want something quicker and soupier, Chicken Pot Pie Soup is exactly what you need. This dreamy bowl combines tender chunks of chicken, velvety cream, and garden-fresh vegetables all swimming in a rich broth that feels like a warm hug on a chilly day. The medley of potatoes, peas, corn, and herbs gives it that perfect balance of flavor and texture, making every spoonful irresistible. Trust me, once you try this Chicken Pot Pie Soup, it will become your new favorite comfort food go-to!

Ingredients You’ll Need

Creating the perfect Chicken Pot Pie Soup relies on a handful of simple but essential ingredients, each bringing its own magic to the mix. From the creamy base to the fresh vegetables and savory chicken, these components work in harmony to build layers of flavor and irresistible texture.

• Salted butter: Provides a rich, creamy foundation to sauté the vegetables and build flavor right at the start.
• Small-diced carrot: Adds a natural sweetness and gorgeous color that makes the soup inviting and fresh.
• Small-diced celery: Brings that subtle earthy crunch and balances the sweetness perfectly.
• Small diced onion: Offers a mild sharpness that mellows beautifully when cooked, deepening the flavor profile.
• Minced garlic: Infuses the soup with a fragrant base note that wakes up the taste buds.
• All-purpose flour: Acts as a thickening agent to give the soup its wonderfully creamy body.
• Chicken stock: A crucial liquid that forms the hearty, savory broth full of depth.
• Small diced Yukon gold potatoes: Add subtle buttery flavor and give the soup a hearty, comforting texture.
• Bay leaf: Infuses herbal warmth that lingers in the background, rounding out the flavors.
• Dried thyme: A classic herb that pairs beautifully with chicken and adds subtle earthiness.
• Black pepper: Adds gentle heat and enhances all the savory flavors in the pot.
• Cooked diced or shredded chicken: The star of the dish, bringing protein and tender, juicy bites throughout.
• Heavy cream: Makes the soup luxuriously smooth and indulgent without overpowering.
• Frozen peas: Offer bursts of sweetness and a pop of bright green color.
• Frozen corn: Adds a light crunch and natural sweetness, balancing the savory notes.
• Biscuits for serving: Perfect for dipping and soaking up every last delicious drop of soup.
• Fresh chopped parsley (optional): Adds a fresh herbal brightness and a pretty garnish.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

Start by melting the butter in a large Dutch oven or stockpot over medium heat. Once melted, add the diced carrot, celery, and onion. Stir often as they soften and develop a slight golden color—about 10 minutes. This browning step is key because it builds deep, rich flavor for the soup. Toss in the minced garlic last and cook it for just 30 seconds until fragrant, making sure it doesn’t burn.

Step 2: Create the Roux

Sprinkle the flour over the softened vegetables and stir to fully incorporate. Let it cook for about one minute to eliminate the raw flour taste while thickening the base. This simple roux sets the stage for a creamy, smooth Chicken Pot Pie Soup without needing heavy cream until later.

Step 3: Add the Broth, Potatoes, and Seasonings

Pour in the chicken stock and add the diced Yukon gold potatoes. Toss in the bay leaf, dried thyme, and black pepper, stirring everything together. Bring the pot up to a gentle boil, then reduce the heat to low and cover. Let the soup simmer for around 15 minutes, or until the potatoes are tender when poked with a fork. This gentle simmer lets the flavors meld beautifully and softens the potatoes just right.

Step 4: Stir in Chicken, Cream, and Veggies

With the potatoes tender, it’s time to add the cooked chicken, heavy cream, frozen peas, and frozen corn to the pot. Stir everything together well and bring the soup back to a simmer. Let it cook for another 5 minutes, until heated through and thickened slightly. Don’t forget to fish out and discard the bay leaf before serving.

How to Serve Chicken Pot Pie Soup

Garnishes

A sprinkle of fresh chopped parsley adds a lovely pop of color and a subtle herbal freshness that brightens the creamy richness. If you want an extra touch, a few grinds of black pepper on top never hurt anyone and bring a final warming note to the bowl.

Side Dishes

Biscuits are practically made for this Chicken Pot Pie Soup. Their buttery, flaky texture is perfect for tearing and dipping into the luscious soup. Alternatively, a warm crusty bread or soft dinner rolls work wonderfully to scoop up every delicious spoonful.

Creative Ways to Present

For entertaining or just a pretty weekday meal, serve the soup in small individual crocks or mugs with a biscuit perched on the side. Garnish each bowl with parsley and maybe a dash of smoked paprika or chili flakes for an unexpected twist. You could even ladle the soup into puff pastry ‘bowls’ for a fun and elegant spin on chicken pot pie itself!

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container so the flavors stay fresh and the texture remains creamy. When ready to enjoy, just reheat gently on the stove to avoid breaking the creaminess.

Freezing

This soup freezes well for up to 2 months. For best results, freeze it without the cream and add it fresh when reheating. This helps avoid separation and keeps the texture silky smooth after thawing. Use freezer-safe containers or bags, leaving some space for expansion.

Reheating

To reheat your Chicken Pot Pie Soup, warm it gently over medium-low heat while stirring frequently. If the soup is too thick, add a splash of chicken stock or water to loosen it up. Add the cream toward the end of reheating to keep the soup luscious and perfectly creamy.

FAQs

Can I use leftover rotisserie chicken for this soup?

Absolutely! Leftover rotisserie chicken works perfectly in Chicken Pot Pie Soup and adds great flavor. Just shred or dice it before adding to the pot in the final step.

Can I make this recipe dairy-free?

Yes! Swap the butter for a dairy-free alternative and use coconut milk or an unsweetened plant-based cream instead of heavy cream. The soup will still be creamy and delicious.

What can I substitute for Yukon gold potatoes?

Russet potatoes or red potatoes can be used as a substitute. Yukon golds offer a buttery texture, but other varieties will work fine as long as they are diced small and cook through.

Is it okay to use fresh peas and corn instead of frozen?

Absolutely! Fresh peas and corn will enhance the soup’s bright flavors and texture. Just add them in at the same time you’d add frozen, and adjust cooking time slightly if needed.

Can I make this soup in a slow cooker?

Yes, you can. Sauté the veggies and make the roux on the stove, then transfer everything to the slow cooker, adding the stock, potatoes, and seasonings. Cook on low for 4-6 hours before adding the chicken, cream, peas, and corn in the last 30 minutes.

Final Thoughts

This Chicken Pot Pie Soup is pure comfort in a bowl — easy to make, packed with wholesome ingredients, and bursting with flavor and texture you’ll love. It’s perfect for chilly nights when you want something hearty but a little lighter than the traditional pot pie. I can’t wait for you to try it and discover how quickly it becomes one of your family’s favorite meals too!

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