If you’re looking for a cozy dish that feels like a warm hug on a chilly day, you’ve come to the right place! This Chicken Pot Pie Soup is a delightful twist on the classic pot pie, offering all those creamy, savory flavors in soup form. It’s perfect for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen. Plus, it’s a fantastic way to gather your family around the table for some quality time.

There’s something special about this recipe that makes it a favorite in my home. The combination of tender chicken, fresh veggies, and creamy broth will have everyone asking for seconds. And trust me, it comes together in just under an hour!

Why You’ll Love This Recipe

Quick and Easy: This Chicken Pot Pie Soup takes less than an hour from start to finish. Perfect for those hectic evenings!
Family-Friendly: With its hearty ingredients and comforting flavors, everyone—big and small—will love it.
Versatile Ingredients: You can easily customize this soup based on what you have on hand or your family’s preferences.
Make-Ahead Convenience: This soup keeps well in the fridge, making it ideal for meal prep or leftovers.
Deliciously Satisfying: The rich flavors and creamy texture will warm your heart and soul.

Ingredients You’ll Need

Let’s talk about the ingredients! These are simple, wholesome items that come together beautifully to create a delicious Chicken Pot Pie Soup. Don’t worry if you haven’t cooked with some of these before; I’ll guide you through every step!

6 Tbsp. Unsalted Butter
1 Cup Onion, chopped
2 Carrots, chopped
2 Celery sticks, chopped
3 Garlic cloves, minced
1/3 Cup Flour
5 Cups Chicken Stock
3/4 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
4 Cups Cooked Chicken, shredded
1 Cup Frozen Peas
1 Cup Corn
1/2 Cup Half and half cream
1 Bay Leaf
1/4 cup parsley, finely chopped, plus more for garnish
My Favorite Dutch Oven!

Variations

One of the best things about this Chicken Pot Pie Soup is how flexible it is! You can easily mix things up based on your taste or what you have in your pantry.

Swap the protein: Use turkey instead of chicken for a different flavor profile, especially great after holidays!
Add more veggies: Toss in your favorite vegetables like green beans or bell peppers for added nutrition and color.
Make it gluten-free: Substitute the flour with cornstarch or a gluten-free flour blend to thicken your soup without gluten.
Spice it up: Add some cayenne pepper or red pepper flakes if you like a little heat in your soup.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Veggies

Melt the butter in your favorite Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Sauté them for about 4–5 minutes until they start to soften. This step is so important because cooking these vegetables brings out their natural sweetness!

Step 2: Make It Creamy

Once your veggies are softened, stir in the flour until well combined. This will help thicken our soup later on. Keep stirring for another minute or two to cook off any raw flour flavor.

Step 3: Add the Broth

Slowly pour in the chicken stock while whisking continuously to break up any lumps. Now’s when you’ll add in the sea salt, black pepper, and bay leaf. These seasonings really enhance all those lovely flavors!

Step 4: Cook the Potatoes

Add your sliced Yukon Gold potatoes into the pot. Let them simmer gently for about 10–12 minutes until they’re just tender but not mushy—this helps maintain some texture in your soup.

Step 5: Mix It All Together

Next up are those frozen peas and corn! Stir them into the pot and bring everything back to a gentle simmer. Then add the half-and-half cream followed by your shredded chicken. This is where it becomes truly comforting—so creamy and full of goodness!

Step 6: Final Touches

Let everything cook together for another ten minutes until it’s hot throughout and bubbling with deliciousness. Before serving, don’t forget to garnish with fresh parsley—it adds such a nice pop of color and freshness!

Now you’re ready to serve up some bowls of this comforting Chicken Pot Pie Soup! Enjoy every warm spoonful with loved ones around you!

Pro Tips for Making Chicken Pot Pie Soup

Making this Chicken Pot Pie Soup is a breeze, but a few tips can make it even better!

Use fresh vegetables: Fresh carrots and celery add a vibrant flavor and texture that frozen vegetables might not replicate. They bring a delightful crunch to your soup.
Opt for rotisserie chicken: To save time, consider using pre-cooked rotisserie chicken. It’s convenient and adds a depth of flavor without any extra cooking effort.
Adjust the thickness: If you prefer a thicker soup, let it simmer longer or add an extra tablespoon of flour mixed with water to thicken it up. This helps create a heartier consistency that feels more like a stew.
Experiment with herbs: Adding fresh or dried herbs like thyme or rosemary can elevate the dish’s flavor profile. These herbs complement the savory elements and give your soup an aromatic touch.
Make it ahead: This soup tastes even better the next day! Prepare it in advance and let the flavors meld overnight in the fridge.

How to Serve Chicken Pot Pie Soup

Serving this Chicken Pot Pie Soup is all about presentation and pairing! Here are some delightful ways to enjoy it.

Garnishes

Fresh parsley: A sprinkle of finely chopped parsley adds a pop of color and freshness that enhances both the taste and appearance of the soup.
Cracked black pepper: A light dusting of cracked black pepper on top provides a subtle kick that complements the creamy base beautifully.

Side Dishes

Ciabatta bread: Homemade ciabatta is perfect for dipping into your soup. Its crusty exterior and soft inside soak up all those delicious flavors!
Mixed green salad: A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette offers a refreshing contrast to the richness of the soup.
Garlic bread: Warm garlic bread pairs wonderfully, providing an aromatic crunch that balances out the creamy soup.
Steamed broccoli: Lightly steamed broccoli adds nutrients and color to your meal while providing a healthy side option.

With these tips and serving suggestions, your Chicken Pot Pie Soup will be both comforting and delightful! Enjoy every warm spoonful!

Make Ahead and Storage

This Chicken Pot Pie Soup is perfect for meal prep, making it easy to enjoy a comforting bowl any day of the week. With a few simple storage techniques, you can keep this delicious soup fresh and ready to go!

Storing Leftovers

Allow the soup to cool completely before transferring it to airtight containers.
Store in the refrigerator for up to 3-4 days.
Label and date your containers for easy identification.

Freezing

Portion the soup into freezer-safe containers or bags, leaving some space for expansion.
Freeze for up to 3 months for best quality.
Thaw overnight in the refrigerator before reheating.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally until heated through.
If reheating from frozen, thaw first and then heat.
For microwave reheating, use a microwave-safe bowl and cover loosely; heat in short intervals, stirring in between.

FAQs

Have questions about making Chicken Pot Pie Soup? Here are some common inquiries that might help!

Can I make Chicken Pot Pie Soup ahead of time?

Absolutely! This soup is great when made ahead. Just follow the storing instructions above, and you’ll have a delicious meal ready whenever you need it.

What can I substitute for cooked chicken in Chicken Pot Pie Soup?

You can use store-bought rotisserie chicken or leftover grilled chicken. For a vegetarian option, consider using chickpeas or a plant-based protein instead!

How do I add more flavor to my Chicken Pot Pie Soup?

Consider adding herbs like oregano, thyme, or basil during cooking. You can also enhance the flavor with a splash of lemon juice just before serving.

Can I use different vegetables in my Chicken Pot Pie Soup?

Definitely! Feel free to mix in your favorite veggies. Frozen mixed vegetables work well if you’re looking for convenience.

Is Chicken Pot Pie Soup suitable for freezing?

Yes! Just remember to store it properly in freezer-safe containers and follow the freezing guidelines mentioned above.

Final Thoughts

I hope this Chicken Pot Pie Soup warms your heart and home! It’s one of those recipes that brings comfort and joy with every spoonful. Whether you’re enjoying it on a chilly evening or sharing it with loved ones, this soup is sure to be a hit. Happy cooking, and don’t hesitate to experiment with your favorite ingredients!

Chicken Pot Pie Soup

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Author: Autumn
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Main
Method: Stovetop
Cuisine: American

Print Recipe

Description

Warm up with this delightful Chicken Pot Pie Soup that combines all the comfort of a classic pot pie with the simplicity of a soup. Perfect for busy weeknights, this creamy dish brings together tender chicken, fresh vegetables, and a savory broth, making it not only satisfying but also quick to prepare in under an hour. Ideal for family gatherings or as a meal prep option, each bowl promises warmth and nourishment for everyone at the table.

Ingredients

Unsalted butter
Onion
Carrots
Celery
Garlic
Flour
Chicken stock
Sea salt
Black pepper
Yukon Gold potatoes
Cooked chicken (shredded)
Frozen peas
Corn
Half-and-half cream
Bay leaf
Fresh parsley

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Instructions

In a Dutch oven over medium heat, melt the butter. Add chopped onion, celery, and carrots; sauté until softened (4–5 minutes).
Stir in flour; cook for 1–2 minutes to eliminate raw flavor.
Gradually whisk in chicken stock; add sea salt, black pepper, and bay leaf.
Incorporate sliced Yukon Gold potatoes; let simmer for 10–12 minutes until tender.
Mix in frozen peas and corn; return to simmer. Add half-and-half cream and shredded chicken.
Cook for an additional 10 minutes until heated through. Garnish with fresh parsley before serving.