There’s nothing quite like a cozy bowl of Chicken Pot Pie Soup to transport you to a place of sheer comfort and warmth. This dreamy dish captures everything you love about a classic chicken pot pie — creamy broth, tender chicken, sweet veggies, and aromatic herbs — but in a spoonable, soul-soothing soup form. Whether you’re craving a simple weeknight dinner or a hearty meal to share with loved ones, Chicken Pot Pie Soup always delivers familiar flavors and pure happiness in every bite.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about simplicity! The ingredients for Chicken Pot Pie Soup are pantry staples, but together they create a magical balance of flavor, richness, and color. Each one has a distinct purpose, making this soup delicious, cozy, and oh-so-satisfying.

Butter: Adds richness and helps gently sauté the veggies for a flavor-packed base.
Olive oil: Prevents the butter from browning too quickly, offering a subtle fruity note.
Onion: Brings sweetness and depth that forms the backbone of the soup’s flavor.
Garlic: Infuses the broth with warm, savory aromas you’ll smell as soon as you walk into the kitchen.
Carrots: Offer color, natural sweetness, and that classic pot pie feeling.
Celery: Lends gentle earthiness and satisfying crunch to every bite.
All-purpose flour: Thickens the soup for that luxurious, creamy consistency.
Chicken broth: The liquid base that unites all the flavors—choose a good-quality broth for best results!
Whole milk or half-and-half: Makes the soup velvety and extra comforting; use half-and-half if you want a richer touch.
Cooked shredded chicken: Save any leftovers or pick up a rotisserie chicken—it’s the tender highlight of this soup.
Frozen peas: Little pops of vibrant color and subtle sweetness.
Frozen corn: Adds another sweet, sunny element and rounds out the vegetable mix.
Dried thyme: That hint of classic pot pie herb flavor, tying it all together.
Salt: Brightens every ingredient and brings harmony to the broth.
Black pepper: Just enough to warm things up and enhance the aromatics.
Fresh parsley (optional): Sprinkling some on top creates an eye-catching, fresh finish.
Biscuit or puff pastry (optional): For the full pot pie experience, don’t forget a flaky topper!

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Aromatics and Veggies

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, carrots, and celery, stirring occasionally until the vegetables soften and the kitchen fills with delicious aromas, about 5–6 minutes. Add the minced garlic and sauté for 1 minute, just until fragrant—this simple base builds deep flavor right from the start.

Step 2: Build the Roux

Sprinkle the flour over your softened veggies and stir constantly for 1–2 minutes. The flour will coat everything and start to form a smooth paste, or roux, which is essential for thickening the Chicken Pot Pie Soup to that luscious, creamy consistency. Don’t rush—cooking the flour removes any raw taste.

Step 3: Add Liquids and Simmer

Slowly whisk in the chicken broth to avoid lumps, then pour in the milk or half-and-half. Keep stirring until the mixture is smooth. Bring everything to a gentle simmer and let it cook for 5–7 minutes, until the base has thickened to your liking and your kitchen smells amazing.

Step 4: Stir in Chicken and Veggies

Add the shredded cooked chicken, peas, corn, thyme, salt, and black pepper. Simmer for another 5–10 minutes—this is when everything comes together, the flavors mingle, and the soup transforms into a creamy bowl of comfort. Taste and adjust the seasoning so every bite is just right.

Step 5: Serve and Enjoy

Ladle the hot Chicken Pot Pie Soup into bowls and, if you’re feeling a little extra, sprinkle with fresh parsley for brightness. For the ultimate cozy finish, serve with a buttery biscuit or golden puff pastry square alongside each bowl. Every spoonful is like a warm hug!

How to Serve Chicken Pot Pie Soup

Garnishes

Garnishing your Chicken Pot Pie Soup turns it from everyday dinner into a restaurant-worthy treat. A handful of chopped fresh parsley brings color and freshness, while a grind of black pepper on top adds a gentle kick. You can even sprinkle a little extra thyme if you want a stronger herb flavor. Don’t forget a drizzle of cream to swirl in a little extra richness if you’re feeling fancy!

Side Dishes

To complete your meal, serve Chicken Pot Pie Soup with freshly baked biscuits, warm puff pastry squares, or even a crusty slice of sourdough for dipping. For a lighter touch, pair it with a crisp green salad dressed with lemon vinaigrette or some simple roasted vegetables—it all depends on your mood and how indulgent you want to be.

Creative Ways to Present

If you really want to wow your guests (or just treat yourself!), ladle the soup into oven-safe bowls and top each with a square of puff pastry. Pop them in the oven until the pastry is golden and flaky for a true pot pie effect. Alternatively, serve in hollowed-out bread bowls for an irresistible, edible presentation—kids and adults alike will love it!

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie Soup stores beautifully! Just let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to three days, making it perfect for meal prep or easy weeknight dinners later in the week.

Freezing

If you want to freeze your soup, portion it into freezer-safe containers and leave a little room for expansion. While the soup freezes well, dairy can sometimes separate upon thawing. For best texture, reheat gently and stir well, or consider adding the milk or cream when reheating instead of before freezing.

Reheating

To reheat, simply pour the desired amount into a saucepan and warm over low heat, stirring occasionally until it’s hot and creamy once more. If the soup seems a little thick after chilling, add a splash of chicken broth or milk to restore its original silkiness. The flavors deepen and meld overnight, so leftovers might taste even better!

FAQs

Can I use leftover turkey instead of chicken in Chicken Pot Pie Soup?

Absolutely! Leftover turkey is a fantastic substitute for chicken in Chicken Pot Pie Soup. It’s perfect during the holidays or whenever you have extra turkey in the fridge—just shred or chop it and use it as you would cooked chicken.

How can I make this recipe gluten-free?

To keep Chicken Pot Pie Soup gluten-free, simply swap the all-purpose flour for your favorite gluten-free blend or use cornstarch as a thickener. Be sure to check that your chicken broth is gluten-free, and serve with gluten-free biscuits or puff pastry if desired.

Can I use rotisserie chicken for this soup?

Yes, using rotisserie chicken is not only convenient but also adds wonderful flavor to Chicken Pot Pie Soup! Just shred or chop the meat and add it during the step where you mix in the cooked chicken with the vegetables and broth.

What if I don’t have any fresh herbs?

No problem! Dried parsley and thyme work just fine in this recipe. Use about half the amount of dried herbs, since the flavors are more concentrated. You’ll still get that comforting herbal touch in every bowl.

Can I add other vegetables to Chicken Pot Pie Soup?

Definitely! Feel free to toss in diced potatoes, green beans, mushrooms, or whatever vegetables you have on hand. This soup is very forgiving, so it’s a great way to use up those leftover veggies lurking in your fridge.

Final Thoughts

If you’re looking for a meal that wraps you in warmth and nostalgia, you can’t go wrong with Chicken Pot Pie Soup. It’s simple enough for busy nights and special enough for sharing with friends and family. I hope you give it a try soon—get ready for some seriously happy, cozy spoonfuls!

Chicken Pot Pie Soup Recipe

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4.8 from 21 reviews

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

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Description

A comforting and creamy Chicken Pot Pie Soup that’s perfect for chilly days. Loaded with tender chicken, vegetables, and savory flavors, this soup is a satisfying meal on its own.

Ingredients

Scale

For the Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 medium carrots (sliced)
2 celery stalks (sliced)
1/3 cup all-purpose flour
4 cups chicken broth
1 cup whole milk or half-and-half
2 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For Serving:

Fresh parsley for garnish (optional)
Biscuit or puff pastry for serving (optional)

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Instructions

In a large pot, heat butter and olive oil. Add onion, carrots, and celery; cook until softened. Add garlic and cook for 1 minute.
Sprinkle in flour and stir to form a roux. Slowly whisk in chicken broth and milk/half-and-half until smooth. Simmer until slightly thickened.
Add chicken, peas, corn, thyme, salt, and pepper. Simmer until heated through. Adjust seasoning.
Serve hot, topped with parsley and a biscuit or puff pastry square if desired.