Oh, how I adore the cooler months! There’s just something about pulling on a cozy sweater, the scent of woodsmoke in the air, and the absolute need for comfort food. And when I’m craving that ultimate, soul-warming goodness, but don’t have hours to spend fiddling with pastry, my go-to is this incredibly delicious Chicken Pot Pie Soup. It’s like all the best parts of a classic chicken pot pie – that creamy, savory filling with tender chicken and veggies – but in an easy-to-sip, hug-in-a-bowl form. Seriously, this chicken pot pie soup is a lifesaver on busy weeknights when everyone’s asking “What’s for dinner?” and I want something that feels like a real treat without all the fuss. It’s way simpler than the traditional pie, but it delivers all the comforting flavors we love. Think of it as the ultimate shortcut to happiness in a bowl, and it’s honestly one of my favorite meals to whip up when I need a little bit of magic.
What Is Chicken Pot Pie Soup?
So, what exactly *is* Chicken Pot Pie soup, you ask? Well, in my humble opinion, it’s the absolute best of both worlds! It captures the heart and soul of a classic chicken pot pie – that rich, velvety sauce bursting with chunks of tender chicken, sweet peas, carrots, and celery – but transforms it into a smooth, deeply satisfying soup. Instead of a flaky crust, we’re aiming for a lusciously creamy broth that coats every spoonful. It’s essentially all the delicious components of a pot pie, deconstructed and simmered into a wonderfully comforting liquid hug. I think of it as the culinary equivalent of a warm blanket on a chilly evening. It’s familiar, it’s hearty, and it always hits the spot, especially when you’re craving that nostalgic flavor profile but want something quicker and easier to prepare than the full-on pie experience. It’s a dish that makes you feel instantly at home, no matter where you are.
Why you’ll love this recipe?
Honestly, 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, let’s talk about the FLAVOR. It’s deeply savory, incredibly rich, and perfectly seasoned. Every spoonful is packed with tender chicken, sweet peas, and carrots, all swimming in a creamy, dreamy broth that just begs to be sopped up. And the SIMPLICITY! I can’t stress this enough. While it tastes like it took hours to make, it’s surprisingly straightforward. You can even use rotisserie chicken to shave off even more time – my secret weapon on those super busy days! It’s also incredibly COST-EFFECTIVE. Most of the ingredients are pantry staples or easy to find at any grocery store, making it a budget-friendly way to enjoy a truly satisfying meal. Plus, it’s wonderfully VERSATILE. While I’ve perfected my favorite way to make it, you can easily swap out vegetables based on what you have on hand or what’s in season. If you’re a fan of my Creamy Turkey Noodle Soup or my Loaded Baked Potato Soup, you’ll absolutely adore the comforting nature of this chicken pot pie soup. What I love most about this recipe is that it delivers that pure, unadulterated comfort food experience without the commitment of making a pie crust. It’s a weeknight win that feels like a weekend indulgence. It’s the kind of meal that makes everyone happy, from my picky eaters to my most discerning food critic friends. It truly is a winner!
How to Make Chicken Pot Pie Soup
Quick Overview
This chicken pot pie soup is all about building layers of flavor quickly and easily. We’ll start by sautĂ©ing some aromatic vegetables, then add your chicken and broth, thicken it to that perfect creamy consistency, and finish with peas for a pop of sweetness. It’s a straightforward process that guarantees a delicious, comforting bowl of soup in under an hour. You’ll be amazed at how quickly you can get this hearty meal on the table, making it perfect for those evenings when time is tight but you still want something truly special and satisfying. The beauty of this soup is its forgiving nature, so don’t stress too much – just follow along and you’ll be enjoying a bowl of pure comfort in no time!
Ingredients
For the Creamy Base:
2 tablespoons unsalted butter
1 cup finely chopped yellow onion (about 1 medium)
1 cup finely chopped carrots (about 2 medium)
1 cup finely chopped celery (about 2 stalks)
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups milk (whole milk or 2% works best for creaminess; I’ve tested almond milk and it actually made it even creamier, but it’s a different flavor profile!)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary (optional, but adds a lovely depth)
Salt and freshly ground Black Pepper to taste
1/4 cup chopped fresh parsley, for garnish
For the Chicken & Veggies:
2 cups cooked chicken, shredded or cubed (rotisserie chicken is a lifesaver here!)
1 cup frozen peas
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Grab your favorite large pot or Dutch oven and melt the butter over medium heat. Once it’s shimmering, add your chopped onion, carrots, and celery. We want these to soften and become a little tender, not brown, so keep an eye on them and stir occasionally. This usually takes about 5-7 minutes. This step is crucial for building that deep, savory flavor foundation. Add the minced garlic and cook for another minute until fragrant – be careful not to burn it!
Step 2: Make the Roux
Sprinkle the flour over the softened vegetables. Stir it in really well, making sure to coat all the veggies. Let this cook for about 1-2 minutes, stirring constantly. This is called a roux, and it’s what will give our soup that wonderfully thick and creamy texture. It helps prevent a grainy sauce, so don’t skip this!
Step 3: Whisk in the Liquids
Gradually whisk in the chicken broth, a little at a time, making sure to scrape up any bits from the bottom of the pot. Keep whisking until it’s smooth. Then, slowly whisk in the milk. Don’t worry if it looks a little thin at this stage; it will thicken as it heats up.
Step 4: Simmer and Season
Bring the mixture to a gentle simmer, stirring frequently. Add the dried thyme and rosemary (if using). Let it simmer for about 10 minutes, stirring occasionally, until the soup has thickened to your desired consistency. Taste it and season generously with salt and freshly ground black pepper. This is where you really bring the flavors to life! Remember, you can always add more seasoning, but you can’t take it away.
Step 5: Add Chicken and Peas
Stir in your cooked chicken and frozen peas. Let the soup simmer for another 5 minutes, or just until the chicken is heated through and the peas are tender and bright green. Don’t overcook at this stage, or the chicken can become dry.
Step 6: Final Adjustments and Garnish
Give the soup a final taste and adjust seasonings if needed. If it’s too thick, you can add a splash more broth or milk. If it’s too thin, let it simmer a little longer, or whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it in, letting it bubble for a minute to thicken. Stir in most of the fresh parsley, reserving a little for garnish.
Step 7: Serve Hot
Ladle the hot chicken pot pie soup into bowls. Garnish with the remaining fresh parsley. Serve immediately and watch it disappear!
What to Serve It With
This chicken pot pie soup is practically a meal in itself, but I always love pairing it with a few things to round out the meal or just to add a little something extra. For a truly decadent breakfast, I sometimes spoon it into a small ramekin and top it with a single poached egg. The runny yolk mixes into the soup beautifully! For brunch, a simple side of crusty bread or some light, airy cornbread muffins is perfect for dipping. I love how the slightly sweet cornbread contrasts with the savory soup. If you’re serving this as a more substantial meal, especially in the evening, a light green salad with a tangy vinaigrette is a wonderful counterpoint to the richness of the soup. It cuts through the creaminess and adds a refreshing element. For those cozy snack times, especially when the weather is just right, a few homemade biscuits are simply divine. You can even bake mini biscuits right into the soup bowls for an individual pot pie experience! It’s such a comforting and satisfying combination, and my family always asks for seconds.
Top Tips for Perfecting Your Chicken Pot Pie Soup
Over the years, I’ve learned a few tricks that make this chicken pot pie soup absolutely shine, and I’m happy to share them with you! For the vegetables, chopping them finely and evenly ensures they cook through at the same rate and distribute nicely in every spoonful. If you find your carrots are taking too long to soften, you can give them a head start by microwaving them for a minute or two before adding them to the pot. When making the roux, don’t rush it. Letting the flour cook for a minute or two with the butter and veggies helps to remove that raw flour taste and ensures a smoother, creamier soup. Whisking the liquids in gradually is key – I’ve learned that adding the broth first and getting it smooth before adding the milk helps to prevent lumps. For the chicken, using pre-cooked rotisserie chicken is a game-changer for speed and flavor; just make sure it’s good quality! If you’re shredding your own chicken, make sure it’s not overcooked, or it can become dry. If your soup is too thick, don’t panic! A splash of extra chicken broth or milk will loosen it right up. Conversely, if it’s too thin, a quick cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) stirred in and simmered for a minute will work wonders. Don’t be shy with the salt and pepper; a well-seasoned soup is a happy soup! I always taste and adjust at the end. For an extra layer of flavor, consider adding a bay leaf while the soup simmers and removing it before serving. And for a truly decadent touch, a splash of heavy cream right at the end, just before serving, makes it unbelievably rich.
Storing and Reheating Tips
This chicken pot pie soup is fantastic for leftovers, which is one of the reasons I love making a big batch! When it comes to storing, make sure the soup has cooled down significantly before transferring it to an airtight container. At room temperature, it’s best to only leave it out for about two hours, as per general food safety guidelines. In the refrigerator, this soup will stay fresh and delicious for about 3 to 4 days. I like to store it in glass containers so I can easily see what’s inside. For longer storage, the freezer is your best friend! This soup freezes remarkably well. Once completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be kept frozen for up to 3 months. To reheat, the best method is usually on the stovetop. Thaw frozen soup overnight in the refrigerator if possible. Then, gently heat it in a pot over medium-low heat, stirring occasionally, until it’s heated through. You might need to add a splash of milk or broth to reach your desired consistency again. If you’re in a rush, you can reheat individual portions in the microwave, stirring halfway through. For a richer flavor when reheating, especially if it seems a little thin after thawing, you can whisk in a tablespoon of butter or a splash of cream at the end. Avoid overheating, as this can affect the texture of the chicken and vegetables.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite chicken pot pie soup! It’s such a comforting, flavorful dish that truly feels like a warm hug in a bowl. I know you’ll love how easy it is to whip up, and the incredible taste that will have everyone asking for seconds. It’s the perfect solution when you’re craving that classic chicken pot pie goodness but need something a bit quicker and simpler. If you’re a fan of cozy, hearty meals, you might also want to check out my Creamy Tomato Soup or my hearty Beef Stew recipe. They’re both winners in my book! I can’t wait to hear what you think of this chicken pot pie soup. Let me know in the comments below how it turns out for you, and if you try any fun variations! Happy cooking!
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 0.25 cup flour
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk chopped
- 0.5 medium onion chopped
- 8 oz sliced baby portobello mushrooms
- 2 chicken bouillons (*check labels for GF)
- fresh ground pepper
- 1 pinch 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
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.
