Chicken Pot Pie Soup

Okay, friend, let’s pull up a chair in my kitchen. Today, we’re making something that’s pure comfort in a bowl – Chicken Pot Pie Soup! Just the thought of it makes me want to snuggle up under a blanket with a good book. I still remember the first time I made this. My daughter, Sofia, was going through a picky-eater phase (sound familiar, anyone?), and I was desperate to get her to eat more veggies. I’d always loved the warmth and flavor of a good chicken pot pie, but honestly, who has time to make a whole pie crust on a busy weeknight?

That’s when the idea hit me: why not deconstruct it? Take all those wonderful flavors of chicken, veggies, and creamy sauce and turn it into a soup! It was one of those “aha!” moments you only get in the kitchen. I tinkered with my grandmother’s chicken pot pie recipe, tweaking and testing until I had something that was both quick enough for a weeknight and delicious enough to please even Sofia’s discerning palate.

It worked! Sofia devoured it, and my husband, Marco, declared it “the best soup ever.” Ever since, Chicken Pot Pie Soup has been a staple in our home, especially during the colder months. There’s something so incredibly satisfying about a bowl of creamy chicken soup, brimming with tender chicken and vegetables. I also really love trying this comfort food soup in different ways. Sometimes I add mushrooms, or use different herbs to try to enhance the flavor. The best part is, it’s adaptable and forgiving – perfect for those of us who don’t always have time for perfection.

Now, don’t get me wrong, there were definitely some learning curves involved. I remember one time I added way too much thyme and the Chicken Pot Pie Soup tasted like…well, let’s just say the kids weren’t fans. But that’s the beauty of cooking, right? We learn from our mistakes, laugh about them, and keep creating!

My philosophy in the kitchen is all about making delicious, nourishing food that brings joy to the table without requiring hours of slaving away. This Chicken Pot Pie Soup recipe is a perfect example of that. It’s simple, flavorful, and packed with good-for-you ingredients. Plus, it’s a fantastic way to use up leftover cooked chicken.

So, are you ready to ditch the stress and dive into a bowl of pure, creamy deliciousness? Let’s get cooking and make this Chicken Pot Pie Soup together. I promise, it’s easier than you think! And if you want more soup ideas, check out my recipe for Turmeric Chicken Soup.

What You’ll Need for This Chicken Pot Pie Soup

Alright, let’s gather our ingredients! Don’t worry if you don’t have everything on hand; feel free to substitute based on what you’ve got. That’s the beauty of Chicken Pot Pie Soup – it’s very forgiving.

Here’s what I usually use for my version of Chicken Pot Pie Soup:

• 2 tablespoons olive oil: I always use extra virgin olive oil for its flavor and health benefits.
• 1 medium yellow onion, chopped: You can also use white onion if that’s what you have.
• 2 carrots, peeled and diced: I like to dice them small so they cook quickly.
• 2 celery stalks, diced: Celery adds a nice depth of flavor to the soup.
• 1 teaspoon dried thyme: As I mentioned earlier, be careful not to overdo it with the thyme!
• 1/2 teaspoon dried rosemary: Rosemary adds a lovely earthy note.
• 1/4 teaspoon salt: Adjust to taste, of course.
• 1/4 teaspoon black pepper: Freshly ground is always best, but pre-ground works just fine too.
• 4 cups chicken broth: I prefer low-sodium chicken broth so I can control the salt level.
• 1 pound cooked chicken, shredded: This is a great way to use up leftover rotisserie chicken! I have been known to quickly make Parmesan Mushroom Chicken Soup so that I can have some delicious chicken on hand.
• 1 cup frozen peas: You can also use fresh peas if they’re in season.
• 1 cup frozen corn: Again, fresh corn is great if you have it!
• 1/2 cup heavy cream: This is what makes the soup so creamy and decadent, but you can easily substitute milk for a lighter option.
• 2 tablespoons all-purpose flour: This helps to thicken the soup.
• Optional: 1/2 cup chopped fresh parsley: For garnish and a pop of freshness.
• Optional: Biscuits for serving: I love serving this with warm, flaky biscuits.

Now, a little tip: when making this pot pie soup recipe, I often find that frozen vegetables are just as good as fresh, especially when I’m short on time. They’re already prepped and ready to go, making life a whole lot easier. You can usually find high-quality frozen peas and corn at most grocery stores. You can even find it at your local farmer’s market frozen!

Another thing I’ve learned is to buy a whole rotisserie chicken instead of just chicken breasts. It’s usually more cost-effective, and you get the added bonus of using the carcass to make your own chicken broth. Plus, the dark meat adds so much flavor to the chicken and vegetable soup.

As for storage, any leftover Chicken Pot Pie Soup should be stored in an airtight container in the refrigerator. It will keep for about 3-4 days. When reheating, you may need to add a little extra broth or water to thin it out, as the soup tends to thicken as it sits.

Let’s Make This Chicken Pot Pie Soup Together

Okay, my friend, let’s get down to business and make this Chicken Pot Pie Soup! Don’t worry, it’s not as complicated as it might sound. I promise, if I can do it while juggling kids, laundry, and a million other things, you can definitely do it too!

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This is the base of our Chicken Pot Pie Soup, so don’t rush this step. You want those veggies to be nice and tender. This is the time where I often get distracted – but don’t leave these vegetables unattended for too long! They’ll burn.
2. Add the Herbs and Spices: Stir in the thyme, rosemary, salt, and pepper and cook for another minute until fragrant. I learned the hard way that burning your spices will change the whole flavor of the soup. Trust me, no one wants that! I once was making this delicious Chicken Pot Pie Soup and got distracted and didn’t add the spices until way later. It was still good, but it wasn’t nearly as fragrant as it could have been.
3. Pour in the Broth: Pour in the chicken broth and bring to a simmer. I usually use low-sodium broth, but you can use regular broth if that’s what you have on hand. Just be sure to taste and adjust the seasoning as needed.
4. Add the Chicken and Vegetables: Add the shredded chicken, peas, and corn and simmer for 10-15 minutes, or until the vegetables are tender. While the Chicken Pot Pie Soup is simmering, I like to tidy up the kitchen or maybe even sneak in a chapter of my book.
5. Make the Creamy Sauce: In a small bowl, whisk together the heavy cream and flour until smooth. This will prevent any lumps from forming in your soup. Slowly pour the cream mixture into the soup, stirring constantly.
6. Simmer and Thicken: Continue to simmer the creamy chicken soup for another 5-10 minutes, or until the soup has thickened to your liking. If you want a thicker soup, you can whisk together another tablespoon of flour with a tablespoon of cold water and add it to the soup. Just be sure to simmer it for a few more minutes to cook out the flour taste.
7. Taste and Adjust: Taste the soup and adjust the seasoning as needed. You may want to add a little more salt, pepper, or thyme. Remember, taste is subjective, so don’t be afraid to experiment! One day, I was adding some salt to my creamy Chicken Pot Pie Soup, and I accidentally poured too much in. This taught me to always measure out my ingredients into my hand first before adding it to the soup.
8. Garnish and Serve: Ladle the Chicken Pot Pie Soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot with warm, flaky biscuits for dipping.

In my kitchen, making Chicken Pot Pie Soup usually takes about 45 minutes from start to finish. But honestly, most of that time is hands-off simmering time. The active cooking time is only about 15-20 minutes, which makes it perfect for a busy weeknight. I usually get everything prepped while the kids are doing their homework. If you are interested in a similar soup, but want to try something different, then check out this recipe for Vegetable Pot Pie Soup.

And don’t worry if your Chicken Pot Pie Soup doesn’t turn out perfect the first time. Cooking is all about experimenting and learning. The most important thing is to have fun and enjoy the process!

How I Love to Serve This Chicken Pot Pie Soup

Now that our Chicken Pot Pie Soup is ready, let’s talk about serving it. For me, the presentation is almost as important as the taste. I love making things look pretty, even if it’s just for my family.

My family loves this Chicken Pot Pie Soup when I serve it in a rustic bowl with a sprinkle of fresh parsley on top. It just adds a pop of color and freshness. And, of course, no bowl of Chicken Pot Pie Soup is complete without a side of warm, flaky biscuits for dipping. If you are feeling fancy you could add Biscuits for soup to the side. You can use store-bought biscuits or make your own from scratch. I have a recipe for homemade biscuits that I’ll share with you soon!

Sometimes, I like to get creative and serve the Chicken Pot Pie Soup in bread bowls. It’s a fun and festive way to serve it, especially for a casual get-together. Just hollow out a crusty loaf of bread and fill it with the soup. It’s like a portable pot pie!

This Chicken Pot Pie Soup is perfect for a chilly evening, a rainy day, or any time you need a little comfort in a bowl. It’s also great for potlucks and gatherings. I always get rave reviews when I bring it to parties. Friends always ask for this pot pie soup recipe, and I’m always happy to share it.

If you have extra Chicken Pot Pie Soup, you can store it in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or water to thin it out. You can also freeze the soup for longer storage. Just be sure to let it cool completely before freezing.

As for side dishes, this Chicken Pot Pie Soup pairs well with a simple green salad, a grilled cheese sandwich, or even just a crusty loaf of bread. I think the best is biscuits!

I’ve even experimented with seasonal variations of this Chicken Pot Pie Soup. In the fall, I like to add roasted butternut squash or pumpkin. In the spring, I like to add asparagus or peas. The possibilities are endless! The chicken and vegetable soup is a blank canvas that is just asking you to add something exciting to it!

Your Chicken Pot Pie Soup Questions Answered

Alright, let’s tackle some of the burning questions you might have about making Chicken Pot Pie Soup. I’ve made this recipe so many times, I’ve probably encountered every possible issue!

Q: Can I use different vegetables in this soup?

A: Absolutely! One of the best things about Chicken Pot Pie Soup is that it’s so versatile. Feel free to use whatever vegetables you have on hand or that your family enjoys. Carrots, celery, peas, and corn are classic choices, but you can also add potatoes, green beans, mushrooms, or even spinach. I once made Chicken Pot Pie Soup with Brussels sprouts (because that’s all I had) and it turned out great!

Q: Can I make this soup vegetarian?

A: Yes, you can! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add some white beans or chickpeas for extra protein. It will still be a delicious and comforting comfort food soup, even without the chicken.

Q: Can I use milk instead of heavy cream?

A: Yes, you can. It won’t be quite as creamy, but it will still be delicious. I recommend using whole milk for the best flavor and texture. You can also use half-and-half or even a plant-based milk alternative. You know what I do when my delicious Chicken Pot Pie Soup doesn’t turn out as creamy as I like? I add a tablespoon of cream cheese to the soup and stir until melted. It adds a nice richness and creaminess.

Q: My soup is too thick. What should I do?

A: No problem! Just add a little extra broth or water until it reaches your desired consistency. Start with a small amount, like 1/4 cup, and add more as needed. You can also stir in a little milk or cream to thin it out.

Q: My soup is too thin. What should I do?

A: There are a few things you can do. You can simmer the soup for a longer period of time to allow it to thicken naturally. You can also whisk together a tablespoon of flour with a tablespoon of cold water and add it to the soup. Simmer for a few more minutes until the soup thickens. The thickness and texture are a delicate balance to achieve when cooking Chicken Pot Pie Soup.

Q: Can I make this soup in a slow cooker or Instant Pot?

A: Yes! For a slow cooker, simply add all the ingredients (except for the heavy cream and flour) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. In the last 30 minutes, stir in the heavy cream and flour mixture and cook until thickened. For an Instant Pot, add all the ingredients (except for the heavy cream and flour) to the Instant Pot and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Then, stir in the heavy cream and flour mixture and cook on sauté mode until thickened. There is even an Easy chicken pot pie soup recipe that you can find online.

Q: Can I freeze this soup?

A: Yes, you can freeze this soup. Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. When reheating, thaw the soup overnight in the refrigerator and then reheat on the stovetop or in the microwave.

My Final Thoughts on This Chicken Pot Pie Soup

Well, friend, there you have it – my go-to recipe for Chicken Pot Pie Soup. It’s a dish that’s near and dear to my heart because it represents so much of what I love about cooking: simplicity, flavor, and the ability to bring people together. It’s perfect when you have the sniffles or just need something to warm you up on a cold night.

I think the best part about making Chicken Pot Pie Soup is knowing that I’m creating something that nourishes my family and brings them joy. It’s a feeling that’s hard to beat. And honestly, it’s super filling!

Now, before I let you go, I want to share a few pro tips that I’ve learned over the years:

• My Chicken Pot Pie Soup Pro Tip #1: Don’t be afraid to experiment with different herbs and spices. Thyme and rosemary are classic choices, but you can also try adding sage, marjoram, or even a pinch of nutmeg.
• My Chicken Pot Pie Soup Pro Tip #2: For an even richer flavor, use homemade chicken broth. It makes a huge difference!
• My Chicken Pot Pie Soup Pro Tip #3: If you want to add a little extra texture to the soup, try stirring in some cooked egg noodles or rice.

Over the years, I’ve experimented with a few different variations of this Chicken Pot Pie Soup. My daughter, Sofia, loves it with a sprinkle of shredded cheddar cheese on top. My husband, Marco, prefers it with a dash of hot sauce. I like to add a squeeze of lemon juice to brighten up the flavor.

No matter how you choose to make it, I hope this Chicken Pot Pie Soup becomes a favorite in your home too. It’s a dish that’s sure to bring warmth, comfort, and a little bit of magic to your table.

So go ahead, give it a try! And don’t forget to put your own personal spin on it. After all, the best recipes are the ones that are made with love. I wish you the best in your cooking endeavors and hope you find this recipe helpful. I’m sure you will love making this creamy Chicken Pot Pie Soup!

Chicken Pot Pie Soup

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Enjoy all the comforting flavors of chicken pot pie in a warm and satisfying soup! This easy recipe is perfect for a cozy night in and comes together quickly with simple ingredients.

• Author: Liliana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 pound cooked chicken, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1 sheet (14.1 oz) refrigerated pie crust, thawed
• 1 egg, beaten

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add garlic and cook for 1 minute more.
3. Pour in chicken broth and add thyme, rosemary, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in shredded chicken, peas, and corn. Cook until heated through, about 5 minutes.
5. Stir in heavy cream and parsley.
6. Preheat oven to 400°F (200°C).
7. Cut pie crust into 1-inch squares or desired shapes.
8. Brush pie crust pieces with beaten egg.
9. Arrange pie crust pieces on a baking sheet and bake for 8-10 minutes, or until golden brown.
10. Serve soup topped with baked pie crust pieces.

Notes

For extra flavor, try adding a splash of sherry or white wine to the soup while it simmers. You can also use store-bought biscuit dough instead of pie crust for a quicker topping.