You know those nights? The ones where the wind is howling outside, the kids are a little restless, and all you crave is something warm, comforting, and utterly delicious? That’s exactly when I pull out the ingredients for this Chicken Pot Pie Soup. Forget slaving over a hot oven for hours; this is my shortcut to that classic, creamy, savory goodness without all the fuss. It’s got all the soul-warming flavors of a traditional pot pie – tender chicken, buttery vegetables, and that rich, creamy broth – but in a wonderfully slurpable soup form. Honestly, it’s a lifesaver on busy weeknights and always disappears in minutes at my house. If you love the idea of a hearty, comforting meal that feels like a hug in a bowl, then you’re going to adore this chicken pot pie soup. It’s so much easier than you’d think, and the result is just pure magic.
What is chicken pot pie soup?
So, what exactly is Chicken Pot Pie soup? Think of it as your favorite classic chicken pot pie, but deconstructed and transformed into a wonderfully rich and creamy soup. Instead of a flaky pastry crust, we’re talking about a lusciously thick broth, studded with all those beloved ingredients. We’ve got tender chunks of chicken, a delightful medley of vegetables like carrots, peas, and celery, all swimming in a velvety, savory base that’s just begging to be scooped up with a spoon. It’s essentially the essence of chicken pot pie – the comforting flavors, the hearty textures – all bottled up into a satisfying soup. It’s the kind of meal that makes you want to curl up on the couch with a good book and just savor every spoonful. It’s familiar, comforting, and just plain delicious.
Why you’ll love this recipe?
There are so many reasons why this Chicken Pot Pie soup has become a staple in my kitchen, and I just know you’re going to fall in love with it too! First off, the flavor is just out of this world. It’s incredibly savory, with a subtle sweetness from the vegetables and a richness that comes from building up those flavor layers. It tastes like pure comfort, like something your grandma would make (if your grandma was also looking for a quicker way to get that flavor!).
And let’s talk simplicity, because this is where it truly shines. While a traditional Pot Pie can feel like a commitment, this soup is surprisingly straightforward. You can have it on the table in about 45 minutes, which is pretty amazing for something that tastes so complex and satisfying. It’s also super budget-friendly! Using pantry staples and a few fresh veggies, you get a meal that feels decadent without breaking the bank. I often use rotisserie chicken to make it even faster, which is a total game-changer on those really hectic days.
What I love most, though, is its versatility. You can totally customize the veggies to whatever you have on hand – broccoli florets, corn, even some chopped potatoes if you’re feeling adventurous. It’s also incredibly adaptable. If you want it thicker, just simmer it a bit longer. If you want it lighter, add a splash more broth. It’s the kind of recipe that truly works for you. It’s a definite step up from your average weeknight meal, and I can promise you, it’s so much better than any canned soup you’ll ever find. It’s the perfect blend of nostalgic flavors and modern convenience.
How do I make chicken pot pie soup?
Quick Overview
The magic of this Chicken Pot Pie soup lies in its straightforward approach. We’ll start by building a flavorful base, then add in our cooked chicken and veggies, and finish with a touch of creaminess to bring it all together. It’s a one-pot wonder that requires minimal fuss but delivers maximum flavor. You’ll be amazed at how quickly you can get this comforting meal on the table – it’s truly designed for busy home cooks who want something delicious and satisfying without the stress.
Ingredients
For the Savory Base:
2 tablespoons unsalted butter
1 large onion, finely chopped
2 carrots, peeled and diced small
2 celery stalks, diced small
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed (optional, but so good!)
¼ cup all-purpose flour
4 cups low-sodium chicken broth
1 ½ cups milk (whole or 2% works best for creaminess; I’ve even tested with unsweetened almond milk and it makes it surprisingly creamy too!)
Salt and freshly ground black pepper to taste
For the Hearty Filling:
2 cups cooked chicken, shredded or diced (rotisserie chicken is my secret weapon here!)
1 cup frozen peas (no need to thaw)
½ cup frozen corn (no need to thaw)
Optional additions: ½ cup diced cooked potatoes, ½ cup chopped cooked broccoli
For Serving (Optional but Recommended!):
Fresh parsley, chopped, for garnish
Crumbled unsalted crackers or croutons
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Grab a large pot or Dutch oven and melt the butter over medium heat. Add your chopped onion, diced carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables start to soften and the onion becomes translucent. This step is key to building a deep flavor base, so don’t rush it! Once they’re looking good, stir in the minced garlic, dried thyme, and crushed rosemary (if using). Cook for another minute until fragrant. That smell is already making me hungry!
Step 2: Make the Roux
Sprinkle the flour over the softened vegetables. Stir it all together really well, making sure every piece of veggie is coated in the flour and butter mixture. Let this cook for about 1-2 minutes, stirring constantly. This is called a roux, and it’s what’s going to thicken our soup and give it that luscious, creamy texture. You don’t want it to brown too much, just cook out that raw flour taste.
Step 3: Whisk in Liquids
Now, slowly start whisking in the chicken broth, a cup at a time. Keep whisking as you go to prevent any lumps from forming. Once all the broth is incorporated and you have a smooth mixture, pour in the milk. Stir it all together until it’s well combined and starts to look like the beginnings of a beautiful, creamy soup. Bring this mixture to a gentle simmer, stirring occasionally.
Step 4: Simmer and Thicken
Let the soup simmer gently for about 10-15 minutes, stirring every so often, especially the bottom of the pot to make sure nothing sticks. You’ll notice it starting to thicken up nicely. This is the time to season it generously with salt and freshly ground black pepper. Taste as you go – this is your chance to make it perfect for your palate!
Step 5: Add Filling Ingredients
Now for the best part! Stir in your cooked chicken, frozen peas, and frozen corn. If you’re adding any other cooked veggies like potatoes or broccoli, toss them in now too. Let the soup simmer for another 5-7 minutes, just until the frozen vegetables are heated through and tender. You don’t want to overcook them; we want them to still have a little bite!
Step 6: Final Adjustments & Serve
Give the soup one last taste and adjust seasonings if needed. If it’s a little too thick for your liking, you can always stir in a splash more milk or broth. If it’s too thin, let it simmer for a few more minutes uncovered. Ladle the hot chicken pot pie soup into bowls. I love to garnish mine with a sprinkle of fresh chopped parsley for a pop of color and freshness, and a handful of crushed crackers or croutons for a bit of crunch. It’s just not the same without that little bit of texture on top!
What to Serve It With
This chicken pot pie soup is practically a meal in itself, but there are still fun ways to round out your meal or enjoy it in different settings! For a cozy breakfast on a chilly weekend, I sometimes serve a small bowl alongside some fluffy scrambled eggs. It’s surprisingly delightful and gives you that savory start to the day you didn’t know you needed. For a more substantial brunch, I’ll pair a generous bowl with a simple green salad dressed with a light vinaigrette. It balances the richness of the soup beautifully. Sometimes, when I’m craving something sweet but don’t want a heavy dessert, I’ll have a smaller portion of this soup. It’s so satisfying and comforting that it feels like a treat. And for those truly lazy, cozy snack afternoons, a warm bowl with some crusty bread for dipping is just pure bliss. My family also loves having it with those little flaky biscuits – dunking them into the creamy broth is just divine. It’s all about whatever feels right and comforting to you!
Top Tips for Perfecting Your Chicken Pot Pie Soup
I’ve made this chicken pot pie soup more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. First, when it comes to the aromatics (onion, carrots, celery), dicing them small and evenly is important. It ensures they cook at the same rate and distribute nicely throughout the soup. Don’t be tempted to skip the sautéing step – letting those veggies soften and caramelize a bit really builds a deeper, more complex flavor that canned soup just can’t replicate.
For the roux, remember to stir it constantly for that minute or two. This toasts the flour slightly and removes any raw flour taste, which is crucial for a smooth, delicious broth. When you add the liquids, whisking is your best friend. Start with a little broth, get it smooth, then add more. This prevents lumps like magic! I’ve also found that using whole or 2% milk gives you the creamiest result. While I’ve successfully used unsweetened almond milk in a pinch, the texture is slightly different, so whole milk is my go-to for that classic richness.
Regarding the chicken, rotisserie chicken is an absolute lifesaver for speed and flavor. Just shred or dice it up. If you’re cooking chicken specifically for this, poaching chicken breasts or thighs and then shredding them is also a great option. For the frozen vegetables, I never thaw them beforehand. Adding them directly to the simmering soup helps them cook perfectly without getting mushy, and it keeps the soup hot.
Seasoning is another area where I’ve learned to be generous. Taste, taste, taste! Salt and pepper are essential, but don’t be afraid to add a little extra thyme or even a pinch of sage if you have it. A tiny dash of white pepper can also add a subtle kick without coloring the soup. If your soup feels a bit thin after adding everything, don’t panic! Just let it simmer gently, uncovered, for a few extra minutes. The heat will evaporate some of the liquid and thicken it up. Conversely, if it gets too thick, a splash of chicken broth or milk will bring it back to your desired consistency. Trust me, these little adjustments make all the difference!
Storing and Reheating Tips
The great thing about this chicken pot pie soup is that it stores and reheats beautifully, making it perfect for leftovers. If you find yourself with any (which is rare in my house!), let the soup cool down slightly at room temperature for about an hour before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, so it often tastes even better the next day!
When you’re ready to reheat, you have a few options. The easiest is on the stovetop. Pour the soup into a saucepan over medium-low heat. Stir it occasionally until it’s heated through. If it seems a bit too thick after refrigeration, you can stir in a little extra milk or chicken broth to loosen it up to your preferred consistency. Another option is the microwave. Just place a serving in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until hot. Be careful not to overheat, as this can sometimes make the creamy base separate a bit.
For longer storage, this soup freezes wonderfully. Once it’s completely cooled, transfer it into freezer-safe containers or heavy-duty freezer bags. It should keep well in the freezer for about 2-3 months. When you’re ready to use it, thaw it overnight in the refrigerator and then reheat on the stovetop as described above. I generally advise against freezing if you’ve added any fresh herbs right before serving, as they can lose their vibrancy. It’s best to add those after reheating. For the optional cracker or crouton topping, I always recommend adding those right before serving, whether it’s fresh or reheated, to keep them nice and crunchy!
Frequently Asked Questions
Final Thoughts
I really hope you give this chicken pot pie soup a try. It’s one of those recipes that just brings so much warmth and comfort, perfect for any day you need a little bit of culinary sunshine. It’s amazing how those familiar flavors can come together so easily in a soup format, offering all the nostalgic goodness of a classic pot pie without the fuss. It’s my go-to when I want something hearty, satisfying, and just plain delicious. If you’re a fan of comfort food that’s also surprisingly easy to make, this soup is for you. I can’t wait to hear what you think! If you love this recipe, you might also enjoy my Creamy Tomato Basil Soup or my Easy White Chicken Chili – they’re all about that cozy, satisfying vibe. Let me know in the comments how yours turns out, and feel free to share any of your own delicious twists!
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 0.25 cup flour
- 2 cups water divided
- 4 cups fat free milk
- 1 large celery stalk chopped
- 0.5 medium onion chopped
- 8 oz baby portobello mushrooms sliced
- 2 chicken bouillons (*check labels for GF)
- 0.25 teaspoon thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes peeled and cubed small
- 16 oz cooked chicken breast diced small
- salt
- fresh ground pepper
Instructions
Preparation Steps
- Create a slurry by combining 0.5 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining water and milk into a large pot and slowly bring to a boil.
- Add celery, onion, mushrooms, chicken bouillon, thyme, fresh pepper, frozen vegetables and return to a boil.
- Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes.
- Add chicken, and slowly whisk in slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
