Chicken Pot Pie Soup
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Chicken Pot Pie Soup is a delicious way to enjoy all of the flavors you love in a pot pie, in an easy soup recipe, made in one pot, in only 35 minutes! This family-favorite is delicious served with warm biscuits to dip in the soup, or crackers served on the side.
Table of contents
There is nothing quite like the comfort food of chicken pot pie. I don’t know if there’s an official list of the most comforting comfort foods out there, but I’d put chicken pot pie on the top of that list!
The creamy filling, topped with a buttery, pastry crust. You really just can’t go wrong with a pot pie. But they can take a while to make. So for the nights that you’re in a hurry, but you want that comfort food feeling and flavor, look no further than this chicken pot pie soup recipe!
All of the flavors are there, and I even recommend topping it with a warm biscuit, so you’re getting similar textures as well. I like to simply bake a can of Pillsbury Grands biscuits while I’m cooking the soup, because the whole idea with this soup recipe is that it’s quick and easy!
In fact in only takes 35 minutes to make this soup. And it’s all made in one pot, so that also makes clean-up a breeze. This is certainly one of my go-to winter comfort food meals, and I hope it becomes one of yours too!
Ingredients
- Unsalted butter – I recommend using unsalted vs. salted in this recipe. The soup already gets a good amount of saltiness from the chicken broth.
- Carrots + onions + celery – fresh carrots, onions and celery should be chopped into small pieces, of similar size, so they cook in the soup at the same time. This combination of veggies is called a mirepoix, and will add flavor and texture to the soup.
- Garlic – I always recommend fresh-minced cloves for the best flavor.
- All-purpose flour – this ingredient is used to thicken the soup. To make this recipe gluten free, use cornstarch instead. Because cornstarch’s thickening abilities are much stronger than flour, you will only need half the amount of cornstarch. So for this recipe, you’ll only need 2 tablespoons plus 2 teaspoons cornstarch, instead of 1/3 cup flour.
- Chicken broth – you can use boxed broth, found at the grocery store, or make your own broth at home using bouillon.
- Dried thyme + salt + black pepper – to season the soup.
- Yukon gold potatoes – while you could use red potatoes in this recipe, I recommend yukon gold for their buttery flavor and creamy texture. If using russet potatoes in this recipe, expect the end result to be thicker. Russet potatoes contain more starch, which will be released as they cook in the soup.
- Cooked, shredded chicken – to make this dish, I used chicken pulled from a cooked rotisserie chicken, purchased at the grocery store. You can do the same, or use this Instant Pot Shredded Chicken recipe. If using a rotisserie chicken, I recommend removing the skin and shredding the chicken breast and thigh meat for this recipe.
- Frozen peas + frozen corn kernels – added at the end, these frozen veggies add another layer of flavor and texture in the soup.
- Heavy cream – I like to finish the soup with heavy cream to make it rich and creamy. This is optional. If you’d like to make this soup recipe dairy-free, you can opt to leave out the cream. You’ll also need to replace the butter with olive oil.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Melt butter in a large pot, or dutch oven, on the stove over medium-high heat. Once the butter is melted, add diced onions, celery and carrots. Cook for 7-8 minutes, or until the vegetables are tender. Add minced garlic and cook for an additional minute.
- Sprinkle flour evenly over the vegetables.
- Stir to combine the flour with the vegetables and cook for 1-2 minutes, or until the flour starts to brown.
- Slowly pour the chicken broth into the pot, and stir to combine all of the ingredients. Turn the heat on the stove up, and bring the broth to a boil.
- Once the broth is boiling, add diced potatoes, dried thyme, salt and black pepper.
- Stir to combine all of the ingredients and bring the soup to boil again. Once the soup is boiling, cover it. Reduce the heat to medium and cook for 15 minutes, or until the potatoes are fork-tender.
- Add cooked, shredded chicken to the soup, along with frozen peas and corn, and heavy cream. Stir to combine, then simmer for 5 minutes.
- Ladle the soup into bowls and season with additional salt and pepper to taste.
What to serve with it
I love to serve this soup with warm biscuits. Using bisquick, or refrigerated canned biscuits, makes it easy to bake the biscuits while the soup is cooking. This means virtually no more hands-on cooking!
If you have a little extra time to make these Stuffing Biscuits, they are O-M-G delicious! And they pair perfectly with this soup. You could also make these viral Cheesy Pull Apart Rolls for dipping into the soup.
For something super simple, serve the soup with oyster crackers, saltines, or your favorite cracker.
Additions and substitutions
- Use leftover turkey, instead of chicken – this recipe is perfect for using up leftover Thanksgiving turkey. Simply substitute in one pound of cooked, shredded white meat turkey, or a combo of white and dark meat, instead of using chicken, to make turkey pot pie soup.
- Make it “Cajun style” – one of my all-time favorite recipes on the blog is this Cajun Chicken Pot Pie. To add the flavors of the pot pie to this soup recipe, add 1 cup of diced red bell peppers with the carrots, onions and celery. Add 1 tablespoon Old Bay seasoning, 1/2 teaspoon cayenne pepper and 1/2 teaspoon red pepper flakes with the thyme, salt and pepper. Add 1 tablespoon Louisiana hot sauce with the chicken, peas and corn. If you like a little spice in your life, you’ll love these additions to this chicken pot pie soup!
- Use chicken seasoning – replace the salt and pepper in this recipe with 1 tablespoon of my homemade chicken seasoning. (Click link for the recipe.) The added herbs and spices will add more flavor to the soup.
- Replace the chicken with a pound of sliced mushrooms – to make this recipe vegetarian. You’ll also need to replace the chicken broth with vegetable broth. Cook the mushrooms with the carrots, onions and celery.
How to store and reheat
Leftover chicken pot pie soup will stay good in the refrigerator for up to 6 days.
You can reheat the soup in a pot on the stove for 8-10 minutes, or until heated through. You can also reheat it in the microwave for 2-3 minutes in a microwave-safe bowl.
The soup can be frozen, but I recommend leaving out the heavy cream. Or only adding it to the soup you’re going to eat immediately. Dairy does not typically freeze well and will affect the texture of the soup after it’s frozen.
You can freeze the soup for up to 4 months. After you cook the soup, let it cool before moving it to the freezer. To allow it to cool safely, place it in the refrigerator first.
Once cooled, transfer the soup to a freezer safe Ziplock bag. Flatten the soup in the freezer bag for quicker and easier defrosting. When it’s time to defrost the soup, I recommend placing it in the refrigerator for 8-10 hours to thaw.
After the soup thaws, place it in a slow cooker on low heat for 3-4 hours to reheat. You can also reheat the soup in a pot on the stove over medium heat for 20-30 minutes.
More soup recipes
Try these other popular soup recipes, and stay warm and cozy all winter long!
Chicken Pot Pie Soup
Ingredients
- ¼ cup unsalted butter
- 1 cup carrots, peeled & chopped
- 1 cup onions, diced
- 1 cup celery, chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound Yukon gold potatoes, diced into ¼ inch pieces
- 1 pound cooked and shredded chicken breasts, click link for easy Instant Pot recipe, or use rotisserie chicken
- 1 cup frozen peas
- 1 cup frozen corn kernels
- ½ cup heavy cream
Instructions
- Heat the butter in a large skillet, or dutch oven, over medium heat.
- Once the butter is melted, add the carrots, onions and celery, cook for 7-8 minutes.
- Add the garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes or until the flour is golden brown.
- Slowly stir in chicken broth and turn the heat up on the stove until the broth begins to boil.
- Add the thyme, salt, black pepper and potatoes, and bring the soup back to a boil.
- Cover, reduce the heat to medium and cook for 15 minutes, or until the potatoes are tender.
- Add the shredded chicken, peas, corn and heavy cream. Stir to combine.
- Simmer for 5 minutes, then remove the soup from the heat and serve with additional salt and pepper, to taste.
Notes
- To make this recipe gluten free, use cornstarch instead of flour. Because cornstarch’s thickening abilities are much stronger than flour, you will only need half the amount of cornstarch. So for this recipe, you’ll only need 2 tablespoons plus 2 teaspoons cornstarch, instead of 1/3 cup flour.
- To make this soup dairy-free, leave out the heavy cream and replace the butter with olive oil.
- To make this soup vegetarian, replace the chicken with a pound of sliced mushrooms and replace the chicken broth with vegetable broth. Cook the mushrooms with the carrots, onions and celery.
- Use leftover turkey, instead of chicken – this recipe is perfect for using up leftover Thanksgiving turkey. Simply substitute in one pound of cooked, shredded white meat turkey, or a combo of white and dark meat, instead of using chicken.
- Leftover chicken pot pie soup will stay good in the refrigerator for up to 6 days.
- You can reheat the soup in a pot on the stove for 8-10 minutes, or until heated through.
- You can also reheat it in the microwave for 2-3 minutes in a microwave-safe bowl.
- The soup can be frozen, but I recommend leaving out the heavy cream. Or only adding it to the soup you’re going to eat immediately. Dairy does not typically freeze well and will affect the texture of the soup after it’s frozen.
- You can freeze the soup for up to 4 months. After you cook the soup, let it cool before moving it to the freezer. Once cooled, transfer the soup to a freezer safe Ziplock bag. Flatten the soup in the freezer bag for quicker and easier defrosting. When it’s time to defrost the soup, I recommend placing it in the refrigerator for 8-10 hours to thaw. After the soup thaws, place it in a slow cooker on low heat for 3-4 hours to reheat. You can also reheat the soup in a pot on the stove over medium heat for 20-30 minutes.
Nutrition Facts
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3 Comments on “Chicken Pot Pie Soup”
My kids love chicken pot pie, so I was very excited to come across this recipe. On a chilly day. Sometimes my kids pick around veggies, but once I told them, it was just like Mimi‘s and handed them a biscuit, they devoured it and we all had seconds. Thank you for an amazing recipe.
My kids love chicken pot pie, so I was very excited to come across this recipe on a cool day!! Sometimes it’s hard for my kids to eat veggies, so they were hesitant until I told them it was just like Mimi‘s chicken pot pie. They loved the biscuits, and everybody had seconds. Thank you for awesome recipes!
I made this the other night for my family, everyone enjoyed it and the flavor was wonderful.