This Creamy Chicken Pot Pie Soup is like a warm hug in a bowl! It captures all the comforting flavors of classic chicken pot pie – tender chicken, hearty vegetables, and a rich, creamy broth – but in a delicious and easy-to-make soup. I love how this recipe is perfect for a chilly evening, a family dinner, or any time you’re craving a taste of pure comfort food. Get ready for a soup that’s both satisfying and incredibly flavorful!
Why You’ll Love This Chicken Pot Pie Soup
- Comfort Food Classic: This soup has all the delicious flavors of traditional chicken pot pie, without the fuss of making a crust.
- Creamy and Flavorful: The combination of chicken broth, half-and-half, and vegetables creates a rich and satisfying soup.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Hearty and Filling: Packed with chicken, potatoes, and vegetables, this soup is a complete meal.
- One-Pot Meal: Everything cooks together in one pot, making cleanup a breeze.
Ingredients for Chicken Pot Pie Soup
Here’s what you’ll need to make this comforting soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Unsalted Butter (Fat)
- Onion, chopped (Vegetable)
- Carrots, chopped (Vegetable)
- Celery sticks, chopped (Vegetable)
- Garlic cloves, minced (Aromatic)
- Yukon Gold potatoes, peeled and sliced into ¼” thick pieces (Vegetable)
- Cooked Chicken, shredded (Meat)
- Frozen Peas (Vegetable)
- Corn (Vegetable)
- Half and half cream (Dairy)
- Fresh parsley, finely chopped, plus more for garnish (Herb)
Seasoning and Liquids
- All-purpose flour (Thickener)
- Chicken Stock (Liquid)
- Sea Salt (Seasoning)
- Black Pepper (Spice)
- Bay Leaf (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Chicken Pot Pie Soup as is, but here are a few ideas for variations:
- Add Different Vegetables: Toss in some mushrooms, green beans, or corn.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Different Herbs: Use thyme, rosemary, or a blend of Italian herbs instead of parsley.
- Add a Crust: Top the soup with puff pastry, biscuits, or pie crust for a more traditional pot pie experience.
- Use Different Protein: Substitute cooked turkey or ham for the chicken.
How to Make Chicken Pot Pie Soup
Let me show you how easy it is to make this Creamy Chicken Pot Pie Soup:
Sauté Vegetables
- I melt the butter in a large stockpot or Dutch oven.
- I add the onion, celery, and carrots.
- I sauté for approximately 4-5 minutes over low/medium heat until they begin to soften.
- I add the garlic and cook another 30 seconds.
Add Flour
- I add the flour and stir to combine.
- I continue cooking and stirring for 1-2 minutes.
Add Stock and Seasonings
- I slowly add the chicken stock and whisk to break up any lumps.
- I add the salt, pepper, and bay leaf.
Add Potatoes and Simmer
- Next, I add the potatoes and simmer for 10-12 minutes, or until the potatoes are just tender.
Add Remaining Ingredients
- I add the frozen peas and corn.
- I bring it back to a simmer, then add the half-and-half and finally the cooked shredded chicken.
- I cook for another 10 minutes, or until the soup is hot and the chicken is heated through.
Garnish and Serve
- Garnish and serve
Tips and Tricks for the BEST Pot Pie Soup
Here are my secrets for making this soup truly exceptional:
- Use Yukon Gold Potatoes: Yukon Gold potatoes have a creamy texture that works well in this soup.
- Don’t Overcook the Potatoes: Cook the potatoes until they’re just tender, but not mushy.
- Fresh Parsley: Fresh parsley adds a bright, herbaceous flavor to the soup.
- Adjust Thickness: If you prefer a thicker soup, you can add a cornstarch slurry (mix cornstarch with a little cold water) towards the end of the cooking time.
- Use Rotisserie Chicken: to save time
How to Serve
This Chicken Pot Pie Soup is a complete meal on its own, but here are a few serving suggestions:
- Crusty Bread: Serve with a side of crusty bread or biscuits for dipping.
- Salad: A simple green salad would complement the soup nicely.
- Crackers: Add some crackers for extra crunch.
Make Ahead and Storage
This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQs about Chicken Pot Pie Soup
- Can I use a different type of potato?
- Yes, you can use Russet potatoes or red potatoes instead of Yukon Gold potatoes.
- Can I make this without the half-and-half?
- You can substitute the half-and-half with milk or heavy cream.
- Can I freeze this soup?
- Yes.
Enjoy this creamy, comforting, and flavorful Chicken Pot Pie Soup! It’s a perfect meal for a chilly evening.
Print
Creamy Chicken Pot Pie Soup (Comfort Food in a Bowl!)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This Chicken Pot Pie Soup captures all the comforting flavors of classic chicken pot pie in a creamy, delicious soup. It’s packed with tender chicken, vegetables, and a rich, flavorful broth.
Ingredients
Scale
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 5 cups low-sodium chicken stock (or chicken broth)
- 3/4 teaspoon sea salt (or kosher salt)
- 1/2 teaspoon black pepper
- 1 pound Yukon Gold potatoes, peeled and sliced into 1/4-inch thick rounds or half-moons
- 4 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup half-and-half (or heavy cream)
- 1 bay leaf
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
Instructions
- Melt Butter and Sauté Vegetables: Melt the butter in a large stockpot or Dutch oven over low-medium heat. Add the chopped onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic: Add the minced garlic to the pot and cook for another 30 seconds, stirring constantly, until fragrant.
- Make Roux: Sprinkle the flour over the vegetables in the pot. Stir constantly to combine the flour with the butter and vegetables, creating a roux. Cook for 1-2 minutes, stirring continuously, to cook out the raw flour taste.
- Add Stock and Seasonings: Slowly pour in the chicken stock, whisking constantly to prevent lumps. Add the salt, pepper, and bay leaf. Stir well to combine.
- Add Potatoes: Add the sliced Yukon Gold potatoes to the pot.
- Simmer: Bring the mixture to a simmer. Then, reduce the heat to low, cover the pot partially, and simmer for 10-12 minutes, or until the potatoes are just tender when pierced with a fork.
- Add Peas, Corn, Cream, and Chicken: Add the frozen peas, frozen corn, half-and-half (or heavy cream), and cooked shredded (or diced) chicken to the pot. Stir well to combine.
- Heat Through: Bring the soup back to a gentle simmer and cook for another 10 minutes, or until the soup is heated through and the chicken is warmed. Do not boil.
- Remove Bay Leaf: Remove the bay leaf before serving.
- Garnish and Serve: Stir in the 1/4 cup of chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper, if needed. Ladle the soup into bowls and garnish with extra fresh parsley, if desired.
Notes
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Potatoes: Yukon Gold potatoes are recommended for their creamy texture, but you can use other types of potatoes, such as russet or red potatoes.
- Vegetables: Feel free to add other vegetables to this soup, such as mushrooms, green beans, or parsnips.
- Half-and-Half: For a richer soup, you can use heavy cream instead of half-and-half. For a lighter soup, you can use milk, but the soup will be less creamy.
- Serving Suggestions: Serve this soup with crusty bread, biscuits, or crackers.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.