Chicken Pot Pie Soup Recipe

I absolutely love this Chicken Pot Pie Soup recipe because it combines all the cozy, comforting flavors of classic chicken pot pie but in a warm, hearty soup form that’s perfect for busy weeknights or chilly weekends. When I first tried this recipe, I was amazed by how it captures that rich, creamy base with tender chicken and veggies, all without the fuss of making pie crust from scratch.

You’ll find that Chicken Pot Pie Soup Recipe is not only delicious but incredibly flexible—you can whip it up with pantry staples and still get that satisfying, homemade taste. It’s an ideal meal when you want something filling but not overly heavy, plus it pairs perfectly with your favorite biscuits or crusty bread.

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Ingredients You’ll Need

These ingredients work beautifully together to create a creamy, savory soup with plenty of texture and flavor. If you want the best flavor, try to use fresh vegetables and homemade chicken stock if possible—it really elevates the soup.

• Salted Butter: Adds richness and helps sauté your veggies to buttery perfection.
• Carrot: Diced small for quick cooking and a slight sweetness that balances the creaminess.
• Celery: Brings a subtle earthiness and crunch—don’t skip it!
• Onion: Diced finely to blend seamlessly into the base but still pack flavor.
• Garlic: Minced so it infuses the soup with that irresistible aroma.
• All-Purpose Flour: Your thickening agent to give this soup that rich, velvety texture.
• Chicken Stock: The heart of the soup—homemade or store-bought works great.
• Yukon Gold Potatoes: Diced small; they cook evenly and hold their shape nicely.
• Bay Leaf: Adds a subtle herbal depth; remember to discard before serving!
• Dried Thyme: Brings that classic chicken pot pie herb flavor.
• Black Pepper: Freshly cracked if you can for a little zing.
• Cooked Chicken: Shredded or diced—it’s your choice and depends on what you have on hand.
• Heavy Cream: Makes the soup luscious and creamy; add just enough so it doesn’t become too rich.
• Frozen Peas: Adds color and a fresh pop of sweetness.
• Frozen Corn: Another touch of sweetness and texture that pairs perfectly.
• Biscuits: For serving—great for dipping and soaking up every last drop.
• Fresh Parsley: Optional garnish but it brightens the whole dish with freshness.

Variations

I like to keep this Chicken Pot Pie Soup Recipe flexible—sometimes I swap out veggies or use different herbs based on what’s in season or in my pantry. Feel free to make it your own!

• Dairy-Free: I swapped heavy cream for canned coconut milk once, and it still had great creaminess with a slight tropical twist.
• Vegetable Boost: I often add chopped mushrooms or green beans for extra texture when I want more veggies.
• Spicy Kick: Adding a pinch of cayenne or smoked paprika gave mine a fun, unexpected warmth that my family enjoyed.
• Protein Swap: Use turkey or leftover rotisserie chicken if you want to change things up without affecting the flavor much.

How to Make Chicken Pot Pie Soup Recipe

Step 1: Sauté Your Aromatics

Start by melting butter in a large Dutch oven or stockpot over medium heat—this is where the magic begins. Add diced carrot, celery, and onion, and stir occasionally for about 10 minutes until the vegetables soften and get a little color. This slow sauté builds flavor, so don’t rush it! Then stir in minced garlic and cook for 30 seconds until fragrant—watch it closely so it doesn’t burn.

Step 2: Make the Roux and Add Stock

Sprinkle the flour over the softened veggies and stir to combine, cooking for about a minute to get rid of the raw flour taste. Slowly pour in your chicken stock while stirring to avoid lumps. Add diced Yukon gold potatoes, bay leaf, thyme, and black pepper—then stir everything together until well mixed.

Step 3: Simmer Until Tender

Bring the soup to a boil, then immediately reduce the heat to low and let it simmer gently for 15 minutes until the potatoes are tender. Stir every now and then so nothing sticks to the bottom—patience here really pays off with a nice creamy texture.

Step 4: Add Chicken and Veggies

Now stir in the cooked chicken, heavy cream, peas, and corn. Bring the soup back to a simmer and cook for 5 more minutes to heat everything through and meld the flavors. Don’t forget to fish out and discard the bay leaf before serving.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

I always sprinkle fresh chopped parsley right before serving—it adds a fresh pop of color and light herbal note that brightens the rich soup. Sometimes, I like to add a little cracked black pepper on top for some subtle heat.

Side Dishes

Biscuits are my go-to side—they soak up all the creamy goodness perfectly. You could also serve this soup with crusty garlic bread or a simple green salad for a well-rounded meal.

Creative Ways to Present

I’ve served this Chicken Pot Pie Soup Recipe in hollowed-out bread bowls for a festive touch during family dinners. It’s also great in individual soup crocks with a biscuit on top for a cozy presentation that’s perfect for guests.

Make Ahead and Storage

Storing Leftovers

Leftover chicken pot pie soup stores well in an airtight container in the refrigerator for up to 3 days. I always let it cool completely before refrigerating to keep the texture intact.

Freezing

I’ve frozen this soup successfully without losing flavor or texture. Just make sure to cool the soup completely, then transfer into freezer-safe containers. When ready, thaw overnight in the fridge before reheating gently.

Reheating

Reheat your soup slowly on the stove over medium-low heat, stirring occasionally until warmed through. Adding a splash of chicken stock or cream during reheating helps refresh the texture if it thickened in the fridge.

FAQs

Final Thoughts

This Chicken Pot Pie Soup Recipe has become one of my go-to comfort meals that I know will satisfy my family every time. It’s easy enough for weeknight dinners but special enough to serve when friends come over. Give it a try—you’ll love how it brings that cozy pot pie vibe with half the effort and all the flavor.

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