Chicken Pot Pie Soup: the ultimate comfort food reimagined! Imagine all the warm, savory goodness of a classic chicken pot pie, but in a cozy, slurpable soup form. This isn’t just any soup; it’s a hug in a bowl, perfect for chilly evenings or when you’re simply craving something deeply satisfying.

Chicken pot pie itself has a rich history, evolving from medieval meat pies to the beloved casserole we know today. While the exact origins are debated, its comforting nature has resonated across cultures and generations. But let’s be honest, sometimes you want that familiar flavor without the fuss of baking a whole pie. That’s where this Chicken Pot Pie Soup shines!

People adore chicken pot pie for its creamy texture, savory chicken, and perfectly cooked vegetables, all encased in a flaky, buttery crust. This soup captures all those elements beautifully, offering a shortcut to that same comforting experience. It’s incredibly convenient to make, requiring minimal effort and readily available ingredients. Plus, the creamy broth is simply irresistible, making it a guaranteed crowd-pleaser. Get ready to experience the magic of chicken pot pie in a whole new way!

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon black pepper
1/4 teaspoon salt, or to taste
4 cups chicken broth
1 cup milk
1/2 cup heavy cream
2 cups cooked chicken, shredded (rotisserie chicken works great!)
1 cup frozen peas
1 cup frozen corn
1/2 cup all-purpose flour
1/4 cup cold water
Optional: Fresh parsley, chopped, for garnish
Optional: Puff pastry squares, baked, for serving

Sautéing the Vegetables:

First, grab a large pot or Dutch oven and place it over medium heat. Add the olive oil. Once the oil is heated, add the chopped onion, diced carrots, and diced celery. Sauté these vegetables for about 5-7 minutes, or until the onion becomes translucent and the carrots and celery start to soften. Stir occasionally to prevent burning. This step is crucial for building a flavorful base for our soup. We want to coax out the natural sweetness of the vegetables.
Next, add the sliced cremini mushrooms to the pot. Continue to sauté for another 5-7 minutes, or until the mushrooms have released their moisture and are nicely browned. Mushrooms add a wonderful depth of flavor to the soup, so don’t rush this step. Make sure they have enough space in the pot to brown properly; overcrowding can lead to steaming instead of browning.
Now, add the minced garlic, dried thyme, dried rosemary, dried sage, black pepper, and salt to the pot. Sauté for about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The herbs and spices will bloom in the heat, releasing their aromatic oils and infusing the vegetables with their flavors.

Creating the Soup Base:

Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Simmer for about 10-15 minutes to allow the flavors to meld together. Simmering helps the vegetables release their flavors into the broth, creating a richer and more complex soup base.
In a small bowl, whisk together the milk and heavy cream. This mixture will add richness and creaminess to the soup. Set aside for now.
In another small bowl, whisk together the all-purpose flour and cold water until smooth. This is your slurry, which will help thicken the soup. Make sure there are no lumps in the slurry, as they can result in a grainy texture in the final soup.
Slowly pour the milk and cream mixture into the simmering soup, stirring constantly. Be careful not to let the soup boil, as this can cause the milk to curdle.
Gradually pour the flour slurry into the simmering soup, stirring constantly. Continue to simmer for about 5-7 minutes, or until the soup has thickened to your desired consistency. The flour will gelatinize as it heats, thickening the soup. If the soup becomes too thick, you can add a little more chicken broth to thin it out.

Adding the Chicken and Vegetables:

Add the shredded cooked chicken, frozen peas, and frozen corn to the soup. Stir to combine.
Continue to simmer for another 5-10 minutes, or until the chicken is heated through and the peas and corn are tender. The frozen vegetables will quickly thaw and cook in the hot soup.
Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your taste.

Serving:

Ladle the Chicken Pot Pie Soup into bowls.
Garnish with fresh chopped parsley, if desired.
For an extra touch, serve with baked puff pastry squares on top or on the side. To make the puff pastry squares, simply cut puff pastry into squares, bake according to package directions, and then place them on top of the soup just before serving. The flaky puff pastry adds a delightful textural contrast to the creamy soup.
Enjoy your warm and comforting Chicken Pot Pie Soup!

Tips and Variations:

Vegetable Variations:

Feel free to add other vegetables to the soup, such as potatoes, green beans, or parsnips. Just be sure to adjust the cooking time accordingly.

Herb Variations:

Experiment with different herbs, such as fresh thyme, rosemary, or sage. Fresh herbs will add a brighter flavor to the soup.

Spice Variations:

Add a pinch of red pepper flakes for a little heat.

Cream Cheese Addition:

For an even creamier soup, stir in a couple of tablespoons of cream cheese at the end of cooking.

Wine Addition:

Add a splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) when sautéing the vegetables for an extra layer of flavor. Let the wine reduce slightly before adding the chicken broth.

Make it Gluten-Free:

To make this soup gluten-free, use a gluten-free all-purpose flour blend or cornstarch to thicken the soup. You can also use a gluten-free chicken broth.

Storage Instructions:

Store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Freezing Instructions:

This soup can also be frozen for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Using Rotisserie Chicken:

Using rotisserie chicken is a great shortcut for this recipe. It saves time and adds a lot of flavor to the soup. Simply shred the chicken and add it to the soup as directed.

Making it Ahead:

You can make the soup base ahead of time and store it in the refrigerator for up to 2 days. Then, when you’re ready to serve, simply add the chicken and vegetables and heat through.

Serving Suggestions:

Serve this soup with crusty bread, crackers, or a side salad for a complete meal.

Nutritional Information:

The nutritional information for this recipe will vary depending on the specific ingredients used. However, it is generally a good source of protein, vitamins, and minerals.

Why This Recipe Works:

This Chicken Pot Pie Soup recipe is a winner because it captures all the comforting flavors of a classic chicken pot pie in a convenient and easy-to-make soup. The combination of tender chicken, flavorful vegetables, and a creamy broth is simply irresistible. Plus, it’s a great way to use up leftover cooked chicken.

Troubleshooting:

Soup is too thick: Add more chicken broth to thin it out.

Soup is too thin: Simmer for a longer period of time to allow it to thicken, or add a little more flour slurry.

Soup is bland: Add more salt, pepper, or herbs to taste.

Soup is too salty: Add a squeeze of lemon juice or a pinch of sugar to balance the flavors.

Equipment Needed:

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Whisk
Ladle

Ingredient Substitutions:

Chicken broth: You can substitute vegetable broth or chicken bouillon cubes dissolved in water.
Milk: You can substitute almond milk, soy milk, or oat milk.
Heavy cream: You can substitute half-and-half or coconut cream.
All-purpose flour: You can substitute gluten-free all-purpose flour blend or cornstarch.
Frozen peas and corn: You can substitute other frozen vegetables, such as green beans, carrots, or broccoli.

Variations for Dietary Restrictions:

Vegetarian: Substitute the chicken with chickpeas or white beans. Use vegetable broth instead of chicken broth.
Vegan: Substitute the chicken with chickpeas or white beans. Use vegetable broth instead

Conclusion:

This Chicken Pot Pie Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting classic reimagined for busy weeknights, and a guaranteed crowd-pleaser. I truly believe you’ll find yourself making this again and again. The creamy broth, tender chicken, and perfectly cooked vegetables combine to create a symphony of flavors that perfectly capture the essence of traditional chicken pot pie, but without all the fuss of making a crust. It’s the ultimate comfort food, simplified and elevated.

But what truly makes this recipe a must-try is its versatility. Feel free to adapt it to your own preferences and dietary needs. Want to add a little kick? A pinch of red pepper flakes or a dash of hot sauce will do the trick. Looking for a vegetarian option? Simply substitute the chicken with hearty mushrooms or chickpeas. You can also experiment with different vegetables peas, green beans, or even sweet potatoes would be delicious additions. And if you’re feeling extra indulgent, a swirl of heavy cream or a dollop of sour cream just before serving will take it to the next level.

Speaking of serving, this soup is fantastic on its own, but it also pairs beautifully with a variety of sides. A crusty loaf of bread for dipping is always a winner, or you could serve it alongside a simple green salad for a complete and balanced meal. For a truly authentic pot pie experience, consider topping each bowl with a small square of puff pastry, baked separately until golden brown and flaky. It adds a delightful textural contrast and a touch of elegance. Another fun variation is to crumble some buttery crackers on top for a satisfying crunch.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect solution for a chilly evening, a quick and easy weeknight dinner, or a comforting meal to share with loved ones. The beauty of this Chicken Pot Pie Soup lies in its simplicity and its ability to be customized to your liking. Don’t be afraid to experiment with different ingredients and flavors to create your own signature version.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise, you won’t be disappointed. And once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your photos and comments on my social media pages I can’t wait to see your creations! Your feedback is invaluable and helps me continue to improve and share delicious recipes with the world. Happy cooking, and enjoy every spoonful of this delightful Chicken Pot Pie Soup! I am sure this will become a family favorite.
Chicken Pot Pie Soup: A Comforting & Delicious Recipe

A comforting and flavorful Chicken Pot Pie Soup with tender chicken, vegetables, and a creamy broth, capturing all the deliciousness of a classic pot pie in an easy-to-make soup.

Prep Time15 minutes

Cook Time40 minutes

Total Time55

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 1/4 cup cold water
- Optional: Fresh parsley, chopped, for garnish
- Optional: Puff pastry squares, baked, for serving
Instructions
1. Sauté the Vegetables: In a large pot or Dutch oven over medium heat, add olive oil. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the onion is translucent and the carrots and celery start to soften, stirring occasionally.
2. Add sliced cremini mushrooms to the pot. Continue to sauté for another 5-7 minutes, or until the mushrooms have released their moisture and are nicely browned.
3. Add minced garlic, dried thyme, dried rosemary, dried sage, black pepper, and salt to the pot. Sauté for about 1 minute more, stirring constantly, until the garlic is fragrant.
4. Create the Soup Base: Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Simmer for about 10-15 minutes to allow the flavors to meld together.
5. In a small bowl, whisk together the milk and heavy cream. Set aside.
6. In another small bowl, whisk together the all-purpose flour and cold water until smooth.
7. Slowly pour the milk and cream mixture into the simmering soup, stirring constantly. Be careful not to let the soup boil.
8. Gradually pour the flour slurry into the simmering soup, stirring constantly. Continue to simmer for about 5-7 minutes, or until the soup has thickened to your desired consistency.
9. Add the Chicken and Vegetables: Add the shredded cooked chicken, frozen peas, and frozen corn to the soup. Stir to combine.
10. Continue to simmer for another 5-10 minutes, or until the chicken is heated through and the peas and corn are tender.
11. Taste the soup and adjust the seasoning as needed.
12. Serving: Ladle the Chicken Pot Pie Soup into bowls.
13. Garnish with fresh chopped parsley, if desired.
14. For an extra touch, serve with baked puff pastry squares on top or on the side.
15. Enjoy your warm and comforting Chicken Pot Pie Soup!
Notes
- Vegetable Variations: Feel free to add other vegetables to the soup, such as potatoes, green beans, or parsnips. Just be sure to adjust the cooking time accordingly.
- Herb Variations: Experiment with different herbs, such as fresh thyme, rosemary, or sage. Fresh herbs will add a brighter flavor to the soup.
- Spice Variations: Add a pinch of red pepper flakes for a little heat.
- Cream Cheese Addition: For an even creamier soup, stir in a couple of tablespoons of cream cheese at the end of cooking.
- Wine Addition: Add a splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) when sautéing the vegetables for an extra layer of flavor. Let the wine reduce slightly before adding the chicken broth.
- Make it Gluten-Free: To make this soup gluten-free, use a gluten-free all-purpose flour blend or cornstarch to thicken the soup. You can also use a gluten-free chicken broth.
- Storage Instructions: Store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing Instructions: This soup can also be frozen for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Using Rotisserie Chicken: Using rotisserie chicken is a great shortcut for this recipe. It saves time and adds a lot of flavor to the soup. Simply shred the chicken and add it to the soup as directed.
- Making it Ahead: You can make the soup base ahead of time and store it in the refrigerator for up to 2 days. Then, when you’re ready to serve, simply add the chicken and vegetables and heat through.
- Serving Suggestions: Serve this soup with crusty bread, crackers, or a side salad for a complete meal.
- Ingredient Substitutions:
  - Chicken broth: You can substitute vegetable broth or chicken bouillon cubes dissolved in water.
  - Milk: You can substitute almond milk, soy milk, or oat milk.
  - Heavy cream: You can substitute half-and-half or coconut cream.
  - All-purpose flour: You can substitute gluten-free all-purpose flour blend or cornstarch.
  - Frozen peas and corn: You can substitute other frozen vegetables, such as green beans, carrots, or broccoli.
- Variations for Dietary Restrictions:
  - Vegetarian: Substitute the chicken with chickpeas or white beans. Use vegetable broth instead of chicken broth.
  - Vegan: Substitute the chicken with chickpeas or white beans. Use vegetable broth instead of chicken broth. Use plant-based milk and cream alternatives.

Chicken Pot Pie Soup: A Comforting & Delicious Recipe