Chicken Pot Pie Soup: Why 1 Bowl is Never Enough

The first time I spooned into a bowl of homemade Chicken Pot Pie Soup, I knew it was going to be a staple in my kitchen. It had all the heartwarming, soul-satisfying flavors of a classic chicken pot pie – the tender chicken, the medley of vegetables, the rich, creamy broth – but without the fuss of a crust. It was comfort in liquid form, and honestly, one bowl was never enough. This recipe brings that cozy, nostalgic feeling to your table, perfect for chilly evenings or whenever you need a culinary hug.

Why You’ll Love This Dish

There’s something truly magical about transforming a beloved classic into soup form, especially when it results in something as effortlessly delicious as Chicken Pot Pie Soup. This recipe shines because it captures all the familiar, comforting elements of its pie counterpart – the succulent chicken, the sweet peas, carrots, and corn, and that lusciously thick, savory broth – but it skips the sometimes-intimidating crust process. That means you get all the flavor with significantly less effort, making it an ideal weeknight dinner. It’s incredibly hearty and filling, making it a complete meal in a single bowl, perfect for warming you up from the inside out. Plus, it’s a fantastic way to use leftover roasted chicken, turning it into something new and exciting.

> “I made this last night, and my family devoured it! It tasted exactly like a pot pie but was so much easier to make. The creamy broth was divine. This is definitely going into our regular rotation!” – Happy Cook

Preparing Chicken Pot Pie Soup

Creating this Chicken Pot Pie Soup is a delightful journey of building layers of flavor, without any complicated twists or turns. You’ll begin by sautéing aromatic vegetables to create a flavorful base. Then, you’ll introduce flour to thicken the soup, followed by broth and milk to build that quintessential creamy texture. Cooked chicken and a medley of classic pot pie vegetables are stirred in, left to simmer until perfectly tender and infused with all the rich flavors. Finally, a touch of seasoning brings it all together, ready to be ladled into bowls and enjoyed.

What You’ll Need

To whip up this incredibly comforting Chicken Pot Pie Soup, gather these items:

• Olive oil: For sautéing.
• Butter: Adds richness and helps build the roux.
• Yellow onion: Finely chopped for a foundational savory flavor.
• Celery: Chopped, contributing a subtle earthy note.
• Carrots: Diced, adding sweetness and color.
• Garlic: Minced, for an aromatic punch.
• All-purpose flour: To thicken the soup into that creamy consistency.
• Chicken broth: The liquid base, bringing savory depth.
• Milk: Whole milk works best for creaminess, but 2% can also be used.
• Cooked chicken: Shredded or diced (a great use for rotisserie chicken or leftovers!).
• Frozen peas: Classic pot pie sweetness and color.
• Frozen corn: Another pop of sweetness and texture.
• Dried thyme: The signature herb for chicken pot pie flavor.
• Salt and black pepper: To taste, enhancing all the flavors.
• Fresh parsley: Chopped, for garnish and a touch of freshness.

How to Prepare It

Follow these directions for a wonderfully creamy and satisfying Chicken Pot Pie Soup:

1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Build the Roux: Sprinkle the flour over the cooked vegetables and stir continuously for 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will thicken the soup.
3. Add Liquids: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, stirring until it begins to thicken. Slowly pour in the milk, stirring constantly until fully incorporated and the soup is smooth.
4. Simmer and Combine: Add the shredded cooked chicken, frozen peas, frozen corn, and dried thyme to the pot. Bring the soup back to a gentle simmer and cook for 5-10 minutes, or until the vegetables are tender and the soup is heated through and thickened to your desired consistency.
5. Season and Serve: Season the soup generously with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.

Best Ways to Enjoy It

This Chicken Pot Pie Soup is wonderfully satisfying all on its own, but a few additions can elevate the experience. For that authentic “pot pie” feel, consider serving it with some crusty bread for dipping, or even a side of flaky biscuits or crescent rolls – perfect for soaking up every last drop of that creamy broth. A light green salad with a vinaigrette dressing would offer a refreshing contrast to the richness of the soup. For an extra touch of indulgence, a sprinkle of sharp cheddar cheese or some crushed, buttery crackers on top can be absolutely delightful.

Keeping Leftovers Fresh

Storing your Chicken Pot Pie Soup properly ensures you can enjoy its comforting flavors for days to come. Once the soup has cooled down to room temperature (within two hours of cooking), transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup seems too thick after refrigeration, you can add a splash of milk or chicken broth to thin it out to your preferred consistency.

Freezing: This soup freezes surprisingly well! Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat gently on the stovetop.

Pro Chef Tips

• Roast Your Veggies: For an extra layer of depth, roast the carrots and celery slightly before adding them to the pot. This caramelizes their natural sugars and intensifies their flavor.
• Homemade Broth Boost: If you have homemade chicken broth, this is the time to use it! It will seriously elevate the flavor profile of your soup.
• Don’t Rush the Roux: Cooking the flour and butter mixture (the roux) for a full 1-2 minutes is crucial. This not only thickens the soup but also eliminates that raw flour taste.
• Season as You Go: Taste and adjust seasoning throughout the cooking process, especially at the end. Different broths and milks can vary in sodium, so season to your preference.
• Creamy Consistency: If you prefer an even thicker soup, you can increase the amount of flour by a tablespoon. For a richer, silkier texture, swap out some of the milk for heavy cream.

Creative Twists

While the classic version is undeniably delicious, there are many ways to put your own spin on Chicken Pot Pie Soup:

• Herb Power: Experiment with other dried herbs. Sage, rosemary, or a poultry seasoning blend could add different aromatic nuances.
• Veggie Boost: Feel free to add other quick-cooking vegetables. Diced potatoes (add them earlier with the carrots for tenderness), mushrooms, or even a handful of spinach at the very end would be great.
• Spicy Kick: A pinch of red pepper flakes added with the garlic can give the soup a subtle warmth.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend for the roux, or thicken the soup with a cornstarch slurry (mix 1-2 tablespoons cornstarch with equal parts cold water, stir into simmering soup). Ensure your broth is also gluten-free.
• Dairy-Free Adaptation: For a dairy-free version, use olive oil instead of butter, and swap the milk for unsweetened plain non-dairy milk (like almond or oat milk) or even a dairy-free cream alternative.

Common Questions

How can I make this soup thicker or thinner?

To thicken the soup, you can either cook it longer to reduce the liquid, or make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and whisk it into the simmering soup, letting it cook for a few minutes until thickened. To thin it out, simply stir in additional chicken broth or milk until it reaches your desired consistency.

Can I use raw chicken in this recipe?

While you can use raw chicken, it’s generally best to use cooked chicken for this recipe for the best texture and timing. If using raw chicken, dice it into small pieces and cook it in the pot before adding the onions and other vegetables. Brown it well, then remove it, cook the vegetables and make the roux, and then add the cooked chicken back in with the broth.

What are some good toppings for this soup?

Beyond fresh parsley, crushed Ritz crackers or other buttery crackers are a classic topping, mimicking the pie crust. Garlic croutons, a sprinkle of shredded cheddar cheese, a dollop of sour cream or Greek yogurt, or even a few twists of fresh black pepper are all wonderful additions.

Classic Chicken Pot Pie Soup

Enjoy a comforting bowl of Classic Chicken Pot Pie Soup, packed with tender chicken and vegetables in a creamy, savory broth. This easy-to-make soup brings all the beloved flavors of traditional pot pie to your table in a warm, satisfying bowl.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 350 kcal

Equipment

• Large pot
• Dutch oven

Ingredients

  

Main Ingredients

• 1 tbsp Olive oil
• 2 tbsp Butter
• 1 Yellow onion finely chopped
• 2 stalks Celery chopped
• 3 Carrots diced
• 3 cloves Garlic minced
• 1/2 cup All-purpose flour
• 4 cups Chicken broth
• 2 cups Milk whole milk or 2%
• 3 cups Cooked chicken shredded or diced
• 1 cup Frozen peas
• 1 cup Frozen corn
• 1 tsp Dried thyme
• Salt to taste
• Black pepper to taste
• 1/4 cup Fresh parsley chopped (for garnish)

Instructions

 

Instructions

• Heat olive oil and butter in a large pot or Dutch oven over medium heat.
• Add onion, celery, and carrots and cook for 5-7 minutes until softened.
• Stir in minced garlic and cook for 1 minute until fragrant.
• Sprinkle flour over vegetables and cook for 1-2 minutes, stirring continuously, to create a roux.
• Gradually whisk in chicken broth, scraping the bottom of the pot, and bring to a gentle simmer until it thickens.
• Slowly pour in milk, stirring constantly until fully incorporated and the soup is smooth.
• Add cooked chicken, frozen peas, frozen corn, and dried thyme to the pot.
• Simmer for 5-10 minutes until vegetables are tender and the soup is heated through and thickened.
• Season generously with salt and black pepper to taste.
• Ladle into bowls, garnish with fresh parsley if desired, and serve immediately.

Notes

For a thicker soup, you can add an additional tablespoon of flour in step 4. Feel free to adjust the amount of chicken and vegetables to your preference. This soup is also great with a biscuit topping!