Skip to content 
Cozy up with a bowl of homemade chicken pot pie soup, a delightful twist on a classic comfort food. This recipe brings all the rich, savory flavors of a traditional pot pie into an easy-to-make, creamy soup. You get tender chicken, hearty vegetables, and a rich broth, all ready in one pot. It’s the ultimate comforting meal, perfect for any night of the week.
Why You’ll Love This Chicken Pot Pie Soup
This flavorful chicken pot pie soup recipe quickly became a family favorite in my home, and it will in yours too!
- Ultimate Cozy Comfort Food: It wraps you in warmth, offering that nostalgic taste of a classic pot pie in every spoonful.
- Easy One-Pot Meal: Simplify dinner with minimal cleanup, as everything cooks together in a single pot.
- Packed with Classic Flavors: Enjoy the familiar taste of tender chicken, a creamy broth, and hearty vegetables like carrots, celery, and peas.
- Perfect for Chilly Evenings: There’s nothing better than a warm, satisfying bowl of this soup to chase away the cold.
- Family-Friendly and Satisfying: Even picky eaters will love this creamy, delicious soup that feels both wholesome and indulgent.
Ingredients
Gather these simple ingredients to create your own bowl of comforting chicken pot pie soup:
- 4 tablespoons salted butter
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups small diced Yukon gold potatoes
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- Biscuits for serving
- Fresh chopped parsley for garnish (optional)
Notes & Substitutions
Feel free to customize this chicken pot pie soup to your liking. Swap carrots, celery, and onion with other sturdy vegetables like parsnips, bell peppers, or leeks. For chicken, use leftover rotisserie chicken, shredded poached chicken, or diced cooked chicken breast. If you need a gluten-free option, use a gluten-free all-purpose flour blend or cornstarch slurry for thickening. Fresh herbs like rosemary or sage also make lovely additions instead of dried thyme.
Equipment
You don’t need much to whip up this delicious chicken pot pie soup. Here’s what you’ll need:
- Large Dutch oven or stockpot for cooking.
- Sharp knife for precise chopping.
- Cutting board for safe prep.
- Stirring spoon to mix ingredients.
- Measuring cups and spoons for accuracy.
Instructions
Creating this comforting chicken pot pie soup is straightforward. Follow these steps for a delicious meal:
- In a Dutch oven or large stockpot, melt the butter over medium heat.
- Add the carrot, celery, and onion. Stir occasionally until they soften and slightly brown, which takes about 10 minutes. Next, add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the flour to the pot and mix it in thoroughly. Cook for 1 minute, stirring continuously, to toast the flour and create a roux.
As explained by culinary experts, a roux is a fundamental thickening agent made from cooked flour and fat.
- Gradually pour in the chicken stock, stirring constantly to prevent lumps. Add the diced Yukon Gold potatoes, bay leaf, dried thyme, and black pepper. Stir everything until well combined.
Did you know that bay leaves can contribute an aromatic depth to savory dishes, adding a subtle layer of flavor?
- Bring the soup to a boil, then immediately reduce the heat to low. Simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to ensure nothing sticks to the bottom of the pan.
- Stir in the cooked chicken, heavy cream, frozen peas, and frozen corn. Mix gently to combine all the ingredients.
- Bring the soup back to a gentle simmer and cook for another 5 minutes, allowing all the ingredients to warm through and the flavors to meld.
- Carefully remove and discard the bay leaf. Serve your hearty chicken pot pie soup immediately with warm biscuits and a garnish of fresh chopped parsley, if desired.
Pro Tips & Troubleshooting
Achieve the best results for your chicken pot pie soup with these helpful tips. For even cooking, dice all your vegetables into similarly small pieces. Always stir frequently, especially after adding flour and stock, to prevent scorching and ensure a smooth, creamy texture. Taste the soup before serving and adjust the seasoning with salt and pepper as needed. If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering soup until desired consistency is reached. Cook your chicken in advance to save time on busy weeknights.
Serving, Storage & Variations
Serving Suggestions
Serve your warm chicken pot pie soup with fresh, flaky biscuits for dipping, mimicking the classic pot pie crust. A side of crusty bread or warm cornbread also pairs wonderfully. Finish with a sprinkle of fresh parsley or chives for a pop of color and fresh flavor.
Storage Instructions
Allow the soup to cool completely before storing it. Transfer the cooled soup to an airtight container and refrigerate for up to 3-4 days. This chicken pot pie soup also freezes well; portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Recipe Variations
Make this chicken pot pie soup your own! For a gluten-free version, use a gluten-free flour blend or a cornstarch slurry to thicken. To make it dairy-free, substitute the butter with olive oil and the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Boost the vegetable content by adding diced green beans, mushrooms, or spinach. You can also experiment with different proteins like diced turkey or even chickpeas for a vegetarian option.
Nutrition Information
This chicken pot pie soup offers a balanced and satisfying meal, packed with protein and vegetables.
(Per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 30g |
| Fat | 25g |
| Carbs | 30g |
| Fiber | 4g |
| Sodium | 800mg |
Values are approximate and may vary based on specific ingredients and serving sizes.
FAQ
Can I use raw chicken?
Yes, you can. Add diced raw chicken breast to the pot with the potatoes and stock, letting it cook through completely during the simmer.
How do I thicken the soup more?
For a thicker soup, create a slurry by whisking 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering chicken pot pie soup. Let it simmer for a few minutes until it thickens.
Can I make this soup vegetarian?
Absolutely. Omit the chicken, use vegetable broth instead of chicken stock, and consider adding extra vegetables or a can of drained cannellini beans for protein.
Is this soup freezer-friendly?
Yes, it is! Let the soup cool completely, then store it in airtight, freezer-safe containers for up to 3 months. Thaw in the refrigerator and reheat gently.
What if I don’t have Yukon Gold potatoes?
Red potatoes or russet potatoes (peeled) can work as substitutes. Cut them into small, even pieces so they cook through at the same rate.
Conclusion
This chicken pot pie soup recipe brings all the warmth and deliciousness of a classic dish right to your table, with minimal effort. It’s a hearty, creamy, and incredibly comforting meal that’s perfect for any occasion, especially when you need a little extra coziness. I hope you enjoy making and savoring every spoonful of this wonderful soup. Please share your thoughts and experiences in the comments below – I love hearing from you!
Hearty & Delicious Chicken Pot Pie Soup Recipe
Equipment
- Large Dutch Oven or Stockpot
- Sharp knife For chopping vegetables
- Cutting board
- Stirring spoon
- measuring cups and spoons
Ingredients
- 4 tbsp salted butter
- 1 cup carrot, small-diced
- 1 cup celery, small-diced
- 1 cup onion, small-diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 1/2 cups Yukon gold potatoes, small-diced
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 2 cups cooked chicken, diced or shredded
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 cup frozen corn
- to serve biscuits (for serving)
- to garnish fresh chopped parsley (optional)
Instructions
- Melt butter in a large Dutch oven over medium heat. Add carrot, celery, and onion. Cook for 10 minutes, stirring occasionally, until softened and slightly browned.
- Add minced garlic and stir for 30 seconds until fragrant.
- Stir in the flour and cook for 1 minute to form a roux.
- Slowly pour in chicken stock while stirring constantly to avoid lumps. Add potatoes, bay leaf, thyme, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Simmer for 15 minutes until potatoes are fork-tender, stirring occasionally.
- Stir in the cooked chicken, heavy cream, frozen peas, and corn. Simmer another 5 minutes until warmed through.
- Remove bay leaf. Serve soup hot with warm biscuits and garnish with parsley, if desired.
