I have a confession: chicken pot pie soup has become my ultimate comfort food hack. There’s something magical about transforming a classic dish into spoonable form—all the creamy, savory goodness without the fussy crust. Picture tender chicken chunks swimming alongside colorful veggies in a velvety broth that warms you from the inside out. Ready in just 30 minutes, it’s perfect for those evenings when you crave comfort but lack patience. Wonder what secret ingredients make this soup so irresistible?
Why You’ll Love this Chicken Pot Pie Soup
If you’re craving comfort in a bowl, this Chicken Pot Pie Soup delivers everything you adore about the classic dish without all the fuss of making a crust. I mean, who’s time for rolling dough when you want those cozy flavors right now?
The velvety broth, tender chunks of chicken, and colorful veggies create the perfect balance of hearty and satisfying.
Plus, it comes together in one pot, which means fewer dishes, more flavor, and a kitchen that smells absolutely divine. Ready in about 30 minutes, it’s quick enough for weeknights but special enough for company.
What Ingredients are in Chicken Pot Pie Soup?
This comforting soup transforms the classic flavors of chicken pot pie into a creamy, satisfying bowl without any of the fussy crust work.
- 1–1½ pounds boneless chicken breast, cubed
- 2 medium potatoes, peeled and cubed
- 3–4 stalks celery, diced
- 1 small onion, diced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 cup corn
- ¼ cup butter
- ⅓ cup all-purpose flour
- 4–6 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup heavy cream
Don’t worry if you need to make substitutions—frozen mixed vegetables can replace individual veggies in a pinch, and you can use rotisserie chicken to save time or leftover turkey after holiday meals for a delicious twist on this versatile recipe.
How to Make this Chicken Pot Pie Soup
Step 1: Sauté the Vegetables
Melt the ¼ cup of butter in a large pot over medium heat, then add your diced small onion, 3-4 stalks of diced celery, and 1 cup of sliced carrots.
Cook these aromatic veggies until they’re soft and the onions become translucent, which usually takes about 5-7 minutes.
Step 2: Create the Roux
Once your vegetables are softened, sprinkle in the ⅓ cup of all-purpose flour and stir continuously.
This creates what we call a roux, which will thicken your soup beautifully. Let it cook for about a minute until it smells slightly nutty and loses that raw flour taste.
Step 3: Add the Broth
Slowly pour in 4-6 cups of chicken broth while whisking constantly to prevent any lumps from forming.
The gradual addition here is key—nobody wants a lumpy soup when we’re aiming for that silky, creamy texture that makes this dish so comforting.
Step 4: Add Chicken and Vegetables
Now add your 1-1½ pounds of cubed chicken breast, 2 medium cubed potatoes, 1 cup of frozen peas, and 1 cup of corn to the pot.
This colorful medley is what gives the soup its hearty, pot-pie character.
Step 5: Season the Soup
Sprinkle in ½ teaspoon each of thyme, paprika, and garlic powder, plus salt and pepper to taste.
These herbs and spices mirror the classic flavors you’d find in a traditional chicken pot pie and really bring the dish together.
Step 6: Simmer Until Tender
Bring the soup to a gentle simmer and let it cook uncovered until the potatoes are fork-tender and the chicken is completely cooked through, about 15-20 minutes.
The aroma filling your kitchen right now? That’s the smell of comfort.
Step 7: Finish with Cream
Once everything is cooked through, reduce the heat to low and stir in ½ cup of heavy cream.
This final touch adds a luxurious richness that transforms a simple soup into something truly special. Heat just until warmed through, being careful not to boil after adding the cream.
Step 8: Adjust Seasoning and Serve
Give your soup a final taste test and adjust the seasonings if needed.
For more efficient meal prep, consider using a food processor to quickly dice all your vegetables at once.
Sometimes a little extra salt or pepper at the end makes all the difference. Serve hot in deep bowls, maybe with some fresh parsley sprinkled on top or those flaky biscuits we’ll talk about next.
What to Serve with Chicken Pot Pie Soup
This hearty soup is practically a meal in itself, but a few simple sides can turn it into a truly memorable dinner. Fluffy buttermilk biscuits are my first recommendation—nothing beats dunking these into that creamy broth and soaking up all those savory flavors.
A crisp green salad with a light vinaigrette provides a revitalizing contrast to the soup’s richness. For a special touch, try some crusty sourdough bread or garlic breadsticks alongside.
If you’re serving this for a casual weekend lunch, a cold apple cider complements the warm, herby flavors beautifully. For dinner, I’d suggest a light white wine like Pinot Grigio.
And don’t forget that simple garnish of fresh parsley—it adds a pop of color and fresh flavor that brightens the whole bowl.
Chicken Pot Pie Soup Substitutions and Variations
This soup is wonderfully adaptable to what you have on hand or dietary needs:
- Protein Options: Swap chicken for leftover turkey, ham, or even white beans for a vegetarian version.
- Dairy Alternatives: Use coconut milk or cashew cream instead of heavy cream for dairy-free diets.
- Gluten-Free: Replace all-purpose flour with cornstarch (2 tablespoons) or a gluten-free flour blend.
- Veggie Swaps: No fresh carrots? Frozen work perfectly. Sweet potatoes can replace regular potatoes for extra nutrition.
- Herb Variations: Fresh herbs like rosemary or sage add lovely seasonal notes. A bay leaf simmered in the broth adds depth.
- Flavor Boosters: A splash of white wine before adding broth, a dash of smoked paprika, or a squeeze of lemon juice at the end brightens everything.
- Toppings: Try oyster crackers, crispy bacon bits, or puff pastry squares for that true pot pie feel.
Leftovers and Storage for this Chicken Pot Pie Soup
This soup stores beautifully, possibly tasting even better the next day as the flavors meld together. To store:
- Refrigerator: Transfer cooled soup to airtight containers and refrigerate for up to 4 days.
- Freezer: For longer storage, freeze in portion-sized containers for up to 3 months. The cream may separate slightly upon thawing, but don’t worry!
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Microwave works too – just use medium power and stir halfway through to prevent hot spots.
- Refresh before serving: A splash of fresh broth or cream can revive texture. If the soup thickens during storage, thin with a little broth until you reach your desired consistency.
Final Thoughts
This Chicken Pot Pie Soup captures all the nostalgic flavors of a traditional pot pie but in a simpler, spoonable form.
The combination of tender chicken, hearty vegetables, and that velvety, herb-infused broth creates something truly special – comfort food that doesn’t require hours in the kitchen.
It’s perfect for those chilly weeknight dinners when you want something substantial but don’t have time for a full-on pastry crust situation.
And while it shines as a standalone meal, pairing it with some flaky biscuits transforms it into a dinner that feels like a warm hug from grandma’s kitchen.
Sometimes the best recipes are just clever reimaginings of classics we’ve always loved.