Get cozy and gather around for a bowl of our soul-warming Chicken Pot Pie Soup, the ultimate feast! Imagine all the familiar comforts of a classic pot pie—tender chicken, colorful vegetables, rich broth—swirled together in a creamy, dreamy soup. This recipe wraps you in nostalgia yet skips the fuss of a crust, making it a weeknight winner that’s ready in under an hour. Whether it’s a chilly evening or you simply crave that homespun flavor, you’ll fall head over heels for each spoonful.
Ingredients You’ll Need
This Chicken Pot Pie Soup recipe calls for just a handful of everyday ingredients, but each one plays its own tasty part! The ingredients are simple, but they really make all the difference in taste, texture, and color. Get ready to see how each element comes together for a spoonful of comfort!
Butter: Gives the base a rich flavor and helps the vegetables soften beautifully.
Onion: Adds caramelly sweetness as it cooks down, layering deep flavor into the soup.
Carrots: Bring natural sweetness and bright color to every bite.
Celery: Adds crunch and earthy undertones; don’t skip it!
Garlic: Provides a fragrant, savory punch and savory background.
All-purpose flour: Thickens the soup just right for that classic pot pie lusciousness.
Chicken broth: The essential base; opt for low sodium so you can adjust seasonings yourself.
Potatoes: Hearty, creamy and perfectly tender—they bulk up every serving deliciously.
Cooked shredded chicken: Rotisserie makes it easy and adds instant flavor.
Frozen peas: For sweet pops of green and a classic pot pie touch.
Corn kernels: Add natural sweetness and a little cheerful color.
Heavy cream or half-and-half: Makes the broth velvety smooth; choose half-and-half for a lighter feel.
Dried thyme: Adds that unmistakable comforting aroma; a true flavor booster.
Salt and black pepper: Enhance every other ingredient; add to taste.
Fresh parsley: For a fresh, herby finish when serving.
How to Make Chicken Pot Pie S
Step 1: Sauté the Veggies
Grab your favorite large pot and melt the butter over medium heat. Toss in the diced onion, sliced carrots, and diced celery. Cook them gently for about 5 minutes, stirring every so often, until they start to soften and smell amazing. This builds the savory foundation for your Chicken Pot Pie Soup
Step 2: Add Garlic and Flour
Sprinkle in the minced garlic and sauté for one minute, letting its aroma bloom. Next, sprinkle the all-purpose flour over the vegetables and stir well, cooking for just another minute. The flour will clump a bit—that’s good! It’s what will make your soup beautifully thick and creamy.
Step 3: Pour in Broth and Simmer Potatoes
Slowly whisk in the chicken broth, making sure to smooth out any lumps as you go. Add your diced potatoes and thyme. Let everything simmer gently for about 15 minutes, just until the potatoes are fork-tender and your kitchen smells irresistible.
Step 4: Add Chicken, Peas, and Corn
Now’s the time to stir in your cooked, shredded chicken, frozen peas, and sweet corn kernels. The soup needs only another 5 minutes to heat through and let the flavors mingle. You’ll notice it getting thicker and heartier by the minute—
Step 5: Stir in Cream, Season, and Serve
Reduce the heat to low and pour in the heavy cream (or half-and-half, if you prefer lighter). Stir gently, then let it simmer for 2 to 3 minutes more. Season generously with salt and black pepper. Ladle into bowls and finish with a sprinkle of freshly chopped parsley for that perfectly cozy touch.
How to Serve Cozy Chicken Pot Pie Soup
Garnishes
A generous sprinkle of fresh parsley is a must for that pop of color and freshness. You can also add fresh-cracked pepper, extra thyme leaves, or even crispy fried onions for a playful crunch. Garnishing adds visual appeal and just the right finishing touch to your Chicken Pot Pie Soup.
Side Dishes
Pair with warm, crusty bread or a flaky biscuit to mop up the luscious broth. A crisp green salad brings brightness and a contrast to the creamy richness. Don’t forget a glass of chilled white wine or sweet tea—the perfect complement for this comforting meal.
Creative Ways to Present
Ladle your soup into small ovenproof bowls, top with a round of puff pastry, and bake briefly for a fun nod to classic pot pie. Or serve in hollowed-out bread bowls for a rustic, hearty vibe. Family-style presentation in a big soup tureen is always a showstopper at the table, making the Chicken Pot Pie Soup.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then store in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so your leftover Chicken Pot Pie Soup might taste even better than the first day!
Freezing
To freeze, cool your soup to room temperature, then transfer to freezer-safe zip bags or containers. Freeze for up to 3 months. Keep in mind the cream may separate slightly when thawing, but a good stir while reheating will bring it back together.
Reheating
Warm gently on the stovetop over medium-low heat, stirring frequently. If the soup thickens up too much, add a splash of extra broth or milk. For individual servings, the microwave works too—just use a microwave-safe bowl and stir halfway through.
FAQs
Can I use turkey instead of chicken?
Absolutely! Leftover turkey is a fabulous swap in this recipe and works perfectly in place of chicken, keeping the spirit and texture of Chicken Pot Pie Soup.
Is there a way to lighten this soup?
You can use half-and-half or even whole milk instead of heavy cream for a lighter consistency. Also, increase the veggies and reduce the butter for a slightly lighter version—your Chicken Pot Pie Soup will still be delicious!
What else can I use for garnish?
Try green onions, extra cracked black pepper, a drizzle of olive oil, or even chopped chives for a twist. Tiny buttered croutons are excellent, too. Have fun personalizing the Chicken Pot Pie Soup.
Can I make this gluten free?
Definitely—swap the all-purpose flour for your favorite gluten-free flour blend, or use cornstarch mixed with a bit of water to thicken at the end.
How can I make this soup vegetarian?
Omit the chicken and use vegetable broth. Add more hearty diced veggies (like mushrooms or bell peppers) and maybe some white beans for extra protein in your Chicken Pot Pie Soup
Final Thoughts
This Chicken Pot Pie Soup is a love letter to comfort, bringing all the best of classic Chicken Pot Pie Soup to your table without any fuss. Whether you’re making it for a family meal or just want to treat yourself, I know you’ll find the creamy broth and simple ingredients totally irresistible. Grab your spoon—it’s time to dig in!
This creamy Chicken Pot Pie Soup is a cozy one-pot meal packed with tender chicken, hearty vegetables, and a velvety broth. It brings all the comforting flavors of classic chicken pot pie without the crust, making it perfect for family dinners.
Author:Laura
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Dinner, Soup
Method:Stovetop
Cuisine:American, Comfort Food
Diet:Non-Vegetarian
Ingredients
Main Ingredients:
2 tablespoons butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, diced
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 medium potatoes, peeled and diced
2 cups cooked shredded chicken (rotisserie works great)
Additions:
1 cup frozen peas
1 cup corn kernels
1 cup heavy cream or half-and-half for a lighter option
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Saute Vegetables: In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
Add Aromatics: Stir in garlic and cook for 1 minute. Sprinkle flour over vegetables and stir well, cooking for 1 more minute.
Thicken Broth: Slowly whisk in chicken broth, ensuring no lumps form.
Cook Potatoes: Add diced potatoes and thyme. Simmer until potatoes are tender, about 15 minutes.
Finish Soup: Stir in shredded chicken, peas, and corn. Cook for another 5 minutes until heated through.
Final Touches: Add heavy cream and stir gently. Simmer on low for 2–3 minutes. Season with salt and pepper. Garnish with parsley and serve warm.
Notes
For extra richness, add a splash of white wine before adding the broth.
To thicken more, whisk 1 tablespoon of cornstarch with water and stir into the soup.
