Introduction
Have you ever wondered if it is possible to capture the entire soul warming essence of a flaky butter crested pie in a single bowl of steaming soup? It is a question that many home cooks ask when the weather turns chilly and the craving for nostalgia hits hard. I am Benjamin Sharif and today I am sharing my absolute favorite Chicken Pot Pie Soup Recipe. This dish is not just a meal it is a hug in a bowl that bridges the gap between a Sunday roast and a quick weeknight victory.
I still remember standing in my grandmother’s kitchen as a young boy watching her roll out dough for her famous pies. While the crust was amazing I always found myself sneakily dipping a spoon into the rich veggie packed filling. That is exactly what this Chicken Pot Pie Soup Recipe delivers. It is the creamy decadent center of a pot pie reimagined as a velvety soup that your whole family will beg for. Whether you are a busy parent looking for a 30 minute win or a comfort food enthusiast this recipe is designed to be approachable indulgent and deeply satisfying.
Why You Will Love This Chicken Pot Pie Soup Recipe
- Pure Comfort in Every Spoonful This recipe delivers that classic nostalgic flavor we all crave without the fuss of rolling out a delicate pie crust.
- Kid Approved and Family Friendly My kids Adams and Jana absolutely devour this soup especially when I serve it with little biscuit toppers that mimic the traditional pie experience.
- Incredible Versatility You can use a rotisserie chicken for a lightning fast meal or leftover roasted turkey from the holidays making it a perfect Slow Cooker Chicken Stew Recipe alternative for busy nights.
- One Pot Wonder Fewer dishes mean more time spent at the table with your loved ones sharing stories and less time scrubbing pots at the sink.
- Nutritionally Balanced It is packed with protein and a rainbow of vegetables like carrots peas and celery providing a wholesome meal for growing kids.
- Meal Prep Gold This soup actually tastes even better the next day as the flavors meld together in the fridge making it the ultimate office lunch or easy reheat dinner.
Ingredients for Chicken Pot Pie Soup Recipe
- Chicken 3 cups of shredded cooked chicken rotisserie chicken works perfectly here.
- Butter 4 tablespoons of unsalted butter for the base.
- Onion 1 medium yellow onion diced finely.
- Carrots 3 large carrots peeled and sliced into rounds.
- Celery 2 stalks diced to provide that essential aromatic base.
- Potatoes 2 cups of Yukon Gold potatoes peeled and cubed small for a natural thickener.
- Garlic 3 cloves minced for a punch of flavor.
- Flour 1/3 cup of all purpose flour to create the roux.
- Chicken Broth 5 cups of high quality low sodium chicken broth.
- Heavy Cream 1 cup to achieve that signature silky texture.
- Peas and Corn 1 cup of frozen peas and corn for sweetness and color.
- Seasonings Dried thyme salt black pepper and a pinch of poultry seasoning.
If you prefer a lighter version you can substitute the heavy cream with half and half or whole milk though the result will be slightly less indulgent. For a twist on flavor you might even enjoy comparing this texture to a creamy veggie pot pie soup recipe which focuses entirely on the garden bounty.
How to Make Chicken Pot Pie Soup Recipe
Step by Step Instructions
- Sauté the Aromatics In a large Dutch oven or heavy bottomed soup pot melt the butter over medium heat. Add the diced onions carrots and celery. Cook these for about 5 to 7 seconds until they begin to soften and become fragrant.
- Add the Potatoes and Garlic Stir in the cubed potatoes and minced garlic. Continue cooking for another 2 minutes. The smell of the butter and garlic hitting the pan is one of my favorite parts of the whole process.
- Create the Roux Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. The vegetables should be well coated in a thick paste.
- Deglaze and Simmer Slowly pour in the chicken broth while whisking or stirring vigorously to avoid lumps. Bring the mixture to a gentle boil then reduce the heat to low. Cover and simmer for 15 minutes or until the potatoes are fork tender.
- Incorporate the Cream and Chicken Stir in the shredded chicken heavy cream frozen peas and corn. Add the thyme salt pepper and poultry seasoning. Let the soup simmer uncovered for another 5 to 10 minutes to allow the flavors to harmonize and the soup to thicken beautifully.
- Final Seasoning Check Taste your soup. Adjust the salt and pepper to your preference. If you like a thicker consistency you can mash a few of the potatoes against the side of the pot.
Pro Tips and Variations
To get the best results with your Chicken Pot Pie Soup Recipe always use Yukon Gold potatoes. They hold their shape better than Russets but have a creamy interior that adds to the overall body of the soup. If you find your soup is too thick simply splash in a little extra broth until you reach your desired consistency.
For a Gluten Free version replace the all purpose flour with a 1 to 1 gluten free flour blend or use a cornstarch slurry at the end of the cooking process. If you want a Spicy kick a pinch of cayenne pepper or a dash of hot sauce goes a long way in brightening up the heavy cream. For a truly unique flavor profile check out this chicken and dumpling soup which offers a similar comfort but with a different texture.
Many home chefs also love the The Wholesome Dish approach which emphasizes simple wholesome ingredients just like we do here at Mister Recipes.
Serving Suggestions
While this soup is a meal on its own I love serving it with puff pastry rounds. Simply cut store bought puff pastry into circles and bake them until golden brown then float one on top of each bowl. It provides that essential crunch we love in a pie.
Other great pairings include a crisp green salad with a light vinaigrette to cut through the richness or a side of creamy family favorite queso soup for a fun soup flight night. Garlic bread or honey butter biscuits are also fantastic for dipping and ensuring not a single drop of soup is left behind.
Storage and Reheating for Chicken Pot Pie Soup Recipe
This soup stores incredibly well in the refrigerator for up to 4 days. Keep it in an airtight container to maintain freshness. Because of the cream and potatoes I do not recommend freezing this soup for long periods as the texture of the cream can separate and the potatoes may become grainy upon thawing.
To reheat simply place the soup in a saucepan over low heat. Stir frequently to keep the cream from scorching. If it has thickened too much in the fridge add a tablespoon of water or broth to loosen it up. Avoid using the microwave on high power as it can cause the chicken to become rubbery.
FAQ about Chicken Pot Pie Soup Recipe
Can I make this in a slow cooker?
Absolutely. Add the vegetables broth and chicken to the slow cooker and cook on low for 6 hours. Stir in the flour mixed with a bit of water at the end along with the cream and peas and cook for another 30 minutes on high before serving.
What is the best chicken to use?
While poached chicken breasts are great a rotisserie chicken is the secret weapon for flavor. The dark and white meat combination provides a richer depth to the Chicken Pot Pie Soup Recipe. You can even find inspiration from a one pot chicken dumpling soup recipe if you love poultry centric meals.
Can I make this dairy free?
Yes. Substitute the butter with olive oil and use full fat canned coconut milk or an unflavoured nut milk instead of heavy cream. It will change the flavor slightly but will still be delicious and comforting.
Final Thoughts on Chicken Pot Pie Soup Recipe
Cooking is about more than just nutrients it is about the memories we create around the kitchen table. This Chicken Pot Pie Soup Recipe is a testament to those Sunday mornings in my grandmother’s kitchen and the joy of sharing a warm meal with Emily and the kids. I hope it brings as much warmth to your home as it does to mine.
Don’t forget to save this recipe on Pinterest for your next chilly evening. If you make it please leave a comment below and let me know how your family liked it. For more heartwarming meals subscribe to our newsletter and join our growing community of home cooks. Grab your apron and let us get cooking.
Chicken Pot Pie Soup Recipe
Ingredients
Equipment
Method
- In a large Dutch oven or heavy bottomed soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook these for about 5 to 7 minutes until they begin to soften and become fragrant.
- Stir in the cubed potatoes and minced garlic. Continue cooking for another 2 minutes.
- Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. The vegetables should be well coated in a thick paste.
- Slowly pour in the chicken broth while whisking or stirring vigorously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the potatoes are fork tender.
- Stir in the shredded chicken, heavy cream, frozen peas and corn. Add the thyme, salt, pepper, and poultry seasoning. Let the soup simmer uncovered for another 5 to 10 minutes to allow the flavors to harmonize and the soup to thicken beautifully.
- Taste your soup. Adjust the salt and pepper to your preference. If you like a thicker consistency, you can mash a few of the potatoes against the side of the pot.