Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 lb boneless, skinless chicken breasts (about 2 larger breasts); 1 cup celery, diced; 1 cup carrots, cut into 1/4 inch thick small circles; 1 cup onion, finely chopped; 1/2 tablespoon garlic, finely minced; 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces; 1 cup Yukon Gold potatoes, peeled and cut into quarters (to remove later); 1/4 teaspoon pepper; 1/4 teaspoon salt; 1/4 teaspoon dried parsley; 3 cups chicken broth (or bone broth, low sodium); 1/4 teaspoon dried basil; 1/4 teaspoon dried rosemary; 1 tablespoon fresh parsley (for garnish); 1/2 cup milk of choice (almond milk, whole milk, etc.)

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Imagine all the comfort of a classic chicken pot pie—but in soup form. That’s exactly what you get with this Chicken Pot Pie Soup! Creamy, rich, and full of tender chicken, hearty vegetables, and a savory broth, this soup is like a hug in a bowl. It’s perfect for chilly nights when you crave something cozy, comforting, and just a little bit indulgent. The best part? You don’t have to worry about making a flaky crust—everything you love about chicken pot pie is packed into this delicious soup, and it comes together with minimal effort. Trust me, once you try it, you’ll be hooked!

Why You’ll Love Chicken Pot Pie Soup

Ultimate Comfort Food: If you’ve ever had a chicken pot pie and thought, “This is the definition of comfort,” then you’re going to absolutely adore this soup. It’s creamy, warm, and full of the same flavors, with the added bonus of being easier to make.

One-Pot Wonder: You can make this soup all in one pot, making clean-up a breeze. Less mess, more deliciousness. What’s not to love about that?

Crowd-Pleaser: This soup is perfect for feeding a hungry family or impressing guests. Everyone loves a good chicken pot pie, and this soup version is just as satisfying. It’s a hearty dish that satisfies even the biggest appetites.

Customizable: You can easily adjust the vegetables or even use rotisserie chicken to speed up the prep time. Want to make it a bit healthier? Swap the cream for a lighter version or add more veggies—this recipe is flexible!

Kid-Friendly: With its creamy texture and familiar flavors, this soup is a hit with kids, making it an easy choice for family dinners. It’s a delicious way to sneak in some veggies without any complaints.

Ingredients

This soup is made with simple ingredients that you probably already have on hand, but when combined, they create something magical. Here’s what you’ll need:

Chicken Breast or Thighs: Tender, cooked chicken is the base of this dish. You can cook it fresh or use leftover rotisserie chicken to save time.
Carrots and Celery: These classic vegetables add texture, color, and flavor to the soup.

Frozen Peas: For that pop of green and a bit of sweetness.
Onion: A must for depth of flavor.
Garlic: Adds a savory kick that perfectly complements the other ingredients.

Chicken Broth: The soul of the soup, making it rich and comforting.
Heavy Cream or Milk: To make the soup luscious and creamy. You can swap this for half-and-half for a lighter version.
Flour: For thickening the soup and giving it that velvety texture.

Butter: To sauté the vegetables and add richness to the base.
Dried Thyme and Bay Leaf: The perfect herbs to add that signature chicken pot pie flavor.
Salt and Pepper: To taste, of course. These will bring everything together!

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Ready to make this cozy, comforting soup? Let’s dive right in!

Sauté the Veggies:

Start by melting the butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 5-7 minutes, or until the vegetables are soft and the onions are translucent. Add the garlic and cook for another minute until fragrant.

Make the Roux:

Sprinkle the flour over the sautéed vegetables and stir well to coat. Let it cook for 2-3 minutes, stirring constantly, until the flour becomes golden and slightly nutty. This will help thicken the soup.

Add the Broth:

Slowly pour in the chicken broth, stirring constantly to avoid any lumps. Bring it to a simmer and cook for 5 minutes, allowing the soup to thicken.

Add the Cream:

Now, add in the heavy cream (or milk, if you prefer). Stir everything together and bring the soup back to a gentle simmer. At this point, you’ll notice it becoming even creamier and dreamier. Don’t rush it—let those flavors develop!

Add the Chicken and Veggies:

Stir in the cooked chicken, frozen peas, and dried thyme. Toss in the bay leaf for added flavor and let everything simmer for another 10-15 minutes, until the soup is thick and bubbly.

Season to Taste:

Remove the bay leaf and taste the soup. Add salt and pepper as needed. If you like your soup a bit thicker, you can let it simmer longer, or add a bit more broth to reach your preferred consistency.

Serve and Enjoy:

Ladle the soup into bowls and garnish with some fresh parsley or thyme if you’d like. Serve with a side of crusty bread, a light salad, or just on its own. The only thing left to do is enjoy every warm, creamy, cheesy spoonful!

Nutrition Facts

Servings: 6
Calories per serving: 300-400 (depending on the type of cream used and portion size)

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Chicken Pot Pie Soup

This creamy soup is delicious on its own, but if you want to make it a more complete meal, here are a few ideas for sides that complement it perfectly:

With Fresh Bread: A warm, crusty loaf of bread, biscuits, or a soft roll is perfect for dipping into the creamy soup. You can even make some homemade garlic bread for extra indulgence.

Green Salad: A simple green salad with a light vinaigrette adds freshness and balances the richness of the soup.

With a Side of Crackers: If you’re looking for something simple, serve this soup with some buttery crackers or even crushed-up crackers stirred into the soup for a bit of crunch.

On its Own: Sometimes, this soup is all you need. It’s so hearty and satisfying that you can serve it solo for a filling, comforting meal.

Additional Tips

Here are a few extra tips to help you make the most of this Chicken Pot Pie Soup:

Use Rotisserie Chicken: For an even quicker version, use leftover rotisserie chicken. Just shred it and toss it into the soup for an easy shortcut that doesn’t sacrifice flavor.

Thicken the Soup: If you prefer a thicker soup, simply let it simmer longer, or mash some of the potatoes or vegetables with a spoon to create a thicker base.

Add More Veggies: Want to sneak in some extra veggies? Feel free to toss in potatoes, corn, or parsnips—just be sure to chop them into small pieces so they cook quickly.

Make it Lighter: If you’re looking to make the soup a bit lighter, you can use low-fat milk or even almond milk in place of the heavy cream, though it might alter the texture slightly. You can also use olive oil instead of butter.

Leftovers: This soup stores wonderfully! Keep any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over low heat, stirring occasionally.

Freezing: To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. It’ll last for up to 3 months in the freezer. To reheat, thaw overnight in the fridge and warm it up on the stovetop.

FAQ Section

Q1: Can I use frozen chicken instead of fresh?
A1: Yes, you can! Just make sure to cook the chicken fully before adding it to the soup. You can sauté or roast it, then shred it into the soup.

Q2: Can I make this soup in advance?
A2: Yes! This soup actually tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container in the fridge for up to 3-4 days.

Q3: Can I make this soup in the slow cooker?
A3: Absolutely! To make it in the slow cooker, simply sauté the vegetables and garlic in a pan first, then add them to the slow cooker with the chicken broth, chicken, and herbs. Cook on low for 6-7 hours, then stir in the cream and peas toward the end.

Q4: Can I make this soup gluten-free?
A4: Yes, you can use gluten-free flour or cornstarch as a thickening agent instead of regular flour. The rest of the ingredients should already be gluten-free!

Q5: Can I add other vegetables to this soup?
A5: Absolutely! You can add potatoes, parsnips, or corn to the soup for added texture and flavor. Just make sure to chop them small so they cook quickly.

Q6: How can I make this soup spicier?
A6: To add a little heat, you can stir in cayenne pepper, red pepper flakes, or even a small diced jalapeño with the vegetables. Taste and adjust the seasoning to your liking!

Q7: Can I use a different type of meat?
A7: Yes! You can swap the chicken for turkey if you prefer, or even shredded pork for a different twist on this classic.

Q8: Can I freeze this soup?
A8: Yes, this soup freezes well!

Just make sure to cool it completely before storing it in freezer-safe containers. To reheat, thaw in the fridge and warm on the stovetop.

Q9: Is this soup kid-friendly?
A9: Yes! This soup has a mild, creamy flavor that’s perfect for kids. You can even blend it if your little ones prefer a smoother texture.

Q10: How can I make this soup dairy-free?
A10: You can use coconut milk or almond milk as a substitute for the cream and use dairy-free butter or olive oil for the sautéing. It will change the flavor slightly but still be delicious!

Conclusion

This Chicken Pot Pie Soup brings all the delicious flavors of a classic chicken pot pie into a rich, creamy, and comforting soup form. It’s an easy, one-pot recipe that’s perfect for cozy nights, family dinners, or meal prep for the week. With tender chicken, fresh vegetables, and a creamy broth, every spoonful will warm you from the inside out. Give it a try, and you’ll have a new favorite soup to add to your rotation!

Chicken Pot Pie Soup