Chicken Pot Pie Soup

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There are some recipes that you just know are going to be comfort in a bowl, and this Chicken Pot Pie Soup is absolutely one of them. The first time I made it, I was craving the flavors of a classic pot pie but without the hassle of making a crust. I wanted something creamy, hearty, and full of tender chicken and vegetables, and that’s exactly what this soup turned out to be. I remember taking the first spoonful and instantly thinking, “this tastes like home.”

What I love most about this soup is how it brings all the familiar ingredients together in such a warm, soothing way. Each bite carries chunks of juicy chicken, sweet peas, carrots, corn, and that velvety, rich broth that ties it all together. It’s a recipe I now reach for during the colder months, especially when I want a meal that satisfies both body and soul. Best of all, it comes together on the stovetop in under an hour, making it perfect for busy evenings.

I’ve played around with this soup a few times—sometimes adding biscuits on the side or stirring in a splash of cream at the end for even more richness. But every version still feels like the perfect middle ground between a traditional pot pie and a cozy winter soup. If you’ve never tried Chicken Pot Pie Soup before, you’re in for something really special.

Why You’ll Love This Chicken Pot Pie Soup

This Chicken Pot Pie Soup is everything you love about a traditional pot pie, just lighter and easier. There’s no need for a crust, which means fewer steps and less cleanup, but the flavor remains luxurious and satisfying. It’s full of wholesome ingredients and can be easily adjusted to suit your preferences or whatever you have in the fridge. Whether you’re serving it to family, guests, or making a batch just for yourself to enjoy over a few days, it always delivers comfort, flavor, and warmth.

Ingredients

Chicken breasts: This is the star of the soup, providing lean protein and tenderness when simmered to perfection.

Carrots: They bring a natural sweetness and subtle earthiness that balance the creamy base beautifully.

Peas and corn: These give the soup a pop of color and hint of sweetness, enhancing the overall texture.

Celery: Adds a delicate crunch and depth of flavor that elevates the broth.

Onion and garlic: These aromatics are essential for building a rich, savory base.

Butter and flour: Used to make a roux, they thicken the soup and give it a luscious texture.

Chicken broth: The liquid base that ties all the flavors together, infusing the soup with deep, comforting notes.

Milk or cream: Adds richness and that signature creamy mouthfeel we all expect from pot pie.

Salt, pepper, and thyme: These classic seasonings keep the flavor grounded and perfectly balanced.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add chopped onion, celery, and carrots. Sauté until softened and fragrant, about 6-7 minutes. Stir in the garlic and cook for another minute.

Step 2: Make the Roux

Sprinkle in the flour and stir continuously to coat the vegetables evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 3: Add Liquids and Simmer

Gradually pour in the chicken broth while whisking to prevent lumps. Add the milk or cream and bring the mixture to a gentle simmer.

Step 4: Stir in Chicken and Vegetables

Add the diced chicken, corn, and peas. Simmer until the chicken is cooked through and the vegetables are tender, about 15-20 minutes.

Step 5: Season and Serve

Add salt, pepper, and thyme to taste. Ladle the soup into bowls, garnish with freshly cracked black pepper or parsley if desired, and serve hot.

Recipe Variations and Possible Substitutions

One of the great things about this Chicken Pot Pie Soup is how flexible it can be. If you don’t have chicken breasts, use rotisserie chicken or even leftover turkey. Prefer dark meat? Thighs work wonderfully and add even more flavor.

You can also switch up the vegetables. Try green beans, diced potatoes, or mushrooms for added texture and earthiness. If you want to make it dairy-free, swap the milk or cream for unsweetened almond or oat milk and use olive oil instead of butter.

For gluten-free versions, use a gluten-free flour blend to create your roux and ensure your broth is certified gluten-free. And if you like a thicker, stew-like consistency, just let it simmer a bit longer to reduce.

Serving and Pairing Suggestions

This soup shines on its own, but I love serving it with flaky buttermilk biscuits or crusty bread to soak up every bit of that rich, creamy broth. A simple green salad with a light vinaigrette makes a perfect contrast to the hearty soup.

If you’re entertaining, serve it in bread bowls for a fun twist, or accompany it with puff pastry twists for that pot pie-like crunch. It also works beautifully alongside roasted vegetables or a chilled fruit salad to brighten the meal.

Storage and Reheating Tips

Chicken Pot Pie Soup stores wonderfully, making it ideal for meal prep. After it cools, transfer the soup to an airtight container and refrigerate for up to 4 days. It also freezes well—just allow it to thaw in the refrigerator before reheating.

When reheating, gently warm it on the stove over medium-low heat, adding a splash of broth or milk if it’s too thick. If you’re microwaving, heat in short intervals and stir frequently to ensure even heating.

FAQs

What kind of chicken is best for Chicken Pot Pie Soup?

I find that boneless, skinless chicken breasts or thighs work best for Chicken Pot Pie Soup. You can also use leftover roasted chicken or even a shredded rotisserie chicken for added convenience.

Can I freeze Chicken Pot Pie Soup?

Absolutely. Let the soup cool completely, then freeze it in a sealed container. It holds up well for up to 3 months. Just thaw overnight in the fridge before reheating.

Is Chicken Pot Pie Soup gluten-free?

The classic version isn’t, because of the flour roux. But you can easily make it gluten-free by using a gluten-free flour substitute and ensuring your broth is gluten-free.

What can I serve with Chicken Pot Pie Soup?

Buttermilk biscuits, puff pastry twists, or even homemade garlic bread pair beautifully. A crisp side salad or roasted veggies also round out the meal nicely.

How do I thicken Chicken Pot Pie Soup without flour?

You can use cornstarch mixed with water as a slurry or even mashed potatoes to add body without flour.

Related Recipe You’ll Like

If this cozy soup hit the spot, you’ll probably fall for Southern Banana Cobbler, another dish that offers pure comfort in every bite. Or try our Slow Cooker Brisket with Balsamic Gravy, which pairs beautifully with the richness of this soup. Want more veggie-packed options? Hearty Vegetarian Tortellini Soup might be exactly what you’re looking for.

Don’t Forget to Save and Share This Recipe for Later

If this Chicken Pot Pie Soup made your day a little warmer and your dinner table a bit cozier, be sure to save it! Pin this recipe to your comfort food board on Pinterest so it’s right there when the next chilly day rolls in. And don’t forget to share it with your friends and family—they deserve a bowl of this creamy goodness too. Whether it’s through social media, email, or your favorite group chat, spreading the joy of good food has never been easier.

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