Chicken Pot Pie Soup

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This Chicken Pot Pie Soup transforms the classic comfort food into a hearty, spoonable delight that delivers all the familiar flavors in a fraction of the time. The recipe starts with a foundation of sautéed aromatics and vegetables, creating a flavorful base that's enhanced by a butter-flour roux for thickness and body. Tender chunks of potato and perfectly cooked vegetables swim in a rich, creamy broth alongside juicy shredded chicken. What makes this soup special is how it captures the essence of traditional chicken pot pie - the creamy filling, the savory herbs, the satisfying vegetables - without the fuss of making a pastry crust. It's the perfect solution for busy weeknights when you're craving comfort food but don't have time for an elaborate meal. Pair it with some crusty bread for the perfect dinner that will wrap you up like a warm blanket on a cold day.
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Updated on Wed, 26 Feb 2025 15:58:04 GMT
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Chicken Pot Pie Soup transforms the classic comfort dish into a spoonable delight that delivers all the nostalgic flavors without the fuss of a crust. This hearty soup combines tender chunks of chicken, colorful vegetables, and creamy broth in a bowl that feels like a warm hug on a chilly day. Ready in under an hour, it offers the perfect balance of convenience and comfort that makes weeknight dinners special.

Last winter, I served this soup to friends during an unexpected snowstorm. My neighbor who claims to "never repeat recipes" asked for the recipe and has made it multiple times since.

Essential Elements

  • Butter and flour roux: Creates silky, velvety texture
  • Mirepoix base: Builds essential flavor foundation
  • Yukon gold potatoes: Hold their shape while adding heartiness
  • Cooked chicken: Provides tender protein throughout
  • Half-and-half: Adds luxurious creaminess
  • Fresh herbs: Brighten the rich flavors
  • Bay leaf: Imparts subtle depth
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Creating Perfect Soup

Vegetable Foundation:
Sauté aromatics properly to release flavors. Take time developing this crucial flavor base.
Roux Development:
Cook flour and butter until golden for depth. Whisk constantly to prevent lumps.
Liquid Integration:
Add stock gradually while whisking. Create perfectly smooth, silky texture.
Final Seasoning:
Adjust flavors at the end. Fresh herbs make a noticeable difference.

My grandmother always said a good soup should be "rich enough to satisfy but simple enough to make on a Tuesday." This recipe honors her wisdom perfectly.

Perfect Pairings

Serve this hearty soup with warm, flaky biscuits for the complete pot pie experience. A simple green salad with vinaigrette adds fresh contrast. For the ultimate comfort meal, offer warm crusty bread for dipping.

Creative Variations

Experiment with adding mushrooms for earthy depth, or try sweet potato instead of Yukon gold for natural sweetness. For a lighter version, use milk instead of half-and-half, or incorporate more seasonal vegetables like asparagus in spring.

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Storage Success

Store leftovers in an airtight container for up to three days. The soup thickens as it sits, so add a splash of chicken broth when reheating. Freeze in individual portions for up to three months for quick meals.

After perfecting this recipe through countless chilly evenings, I've found that success lies in the details - the proper development of the roux, the gentle cooking of the vegetables, and the careful balancing of seasonings. Whether you're feeding a family on a busy weeknight or looking for comfort food that delivers, this Chicken Pot Pie Soup provides all the satisfaction of the classic dish with half the effort.

Frequently Asked Questions

→ Can I freeze this Chicken Pot Pie Soup?
Yes, but freeze it without the half and half cream. Make the soup as directed but omit the cream. Cool completely, then freeze in airtight containers for up to 3 months. When reheating, thaw overnight in the refrigerator, then heat thoroughly and stir in the half and half.
→ How can I thicken the soup if it's too thin?
If your soup needs thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir this into the simmering soup and cook for an additional 2-3 minutes until it reaches your desired consistency.
→ Can I use leftover roast chicken or turkey in this recipe?
Absolutely! This soup is perfect for using up leftover roast chicken or even Thanksgiving turkey. Simply shred the meat and add it as directed in the recipe. It's a great way to transform leftovers into a completely new meal.
→ What can I use instead of half and half cream?
If you don't have half and half, you can substitute with equal parts whole milk and heavy cream, or just use whole milk for a lighter version. For a dairy-free option, try full-fat coconut milk or a plain, unsweetened non-dairy creamer.
→ How can I make this soup more filling?
To make this soup even more substantial, you can add additional vegetables like mushrooms or leeks, increase the amount of potatoes, or serve it over biscuits. You could also top individual bowls with puff pastry squares that have been baked separately for that classic pot pie experience.

Chicken Pot Pie Soup

A comforting, creamy soup that captures all the flavors of traditional chicken pot pie in an easy one-pot meal that's ready in just 40 minutes.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

→ Main Ingredients

01 6 Tbsp. unsalted butter
02 1 cup onion, chopped
03 2 carrots, chopped
04 2 celery sticks, chopped
05 3 garlic cloves, minced
06 1/3 cup flour
07 5 cups chicken stock
08 3/4 teaspoon sea salt
09 1/2 teaspoon black pepper
10 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4" thick pieces
11 4 cups cooked chicken, shredded
12 1 cup frozen peas
13 1 cup corn
14 1/2 cup half and half cream
15 1 bay leaf
16 1/4 cup parsley, finely chopped, plus more for garnish

Instructions

Step 01

Melt the butter in a large stock pot or Dutch oven. Add the onion, celery and carrots. Sauté for approximately 4-5 minutes over low/medium heat until they begin to soften. Add the garlic and cook another 30 seconds.

Step 02

Add the flour and stir to combine. Continue cooking and stirring for 1-2 minutes.

Step 03

Slowly add the chicken stock and whisk to break up any lumps. Add the salt, pepper and bay leaf.

Step 04

Next add the potatoes and simmer for 10-12 minutes or until the potatoes are just tender.

Step 05

Add the frozen peas and corn. Bring back to a simmer then add the half and half and finally the cooked shredded chicken.

Step 06

Cook another 10 minutes or until the soup is hot and the chicken is heated through.

Step 07

Garnish with fresh parsley before serving.

Notes

  1. To make this even faster, use a frozen bag of mixed vegetables instead of fresh carrots
  2. Use store-bought rotisserie chicken instead of cooking your own
  3. Add oregano, thyme or basil for additional flavor
  4. Pairs well with ciabatta bread

Tools You'll Need

  • Large stock pot or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy
  • Wheat (in flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 14 g
  • Total Carbohydrate: 28 g
  • Protein: 22 g