Nothing beats curling up with a steaming bowl of comfort when the weather turns chilly, and my Chicken Pot Pie Soup Recipe is the ultimate hug in a bowl. It’s got all those cozy flavors you love from classic chicken pot pie—tender veggies, creamy broth, and juicy chicken—but without the fuss of making a crust. I’ve been making this for years on busy weeknights when my family needs something warm and satisfying fast. The best part? It comes together in just 30 minutes, and the creamy texture will have everyone scraping their bowls clean. Trust me, this soup disappears faster than I can make it!
Why You’ll Love This Chicken Pot Pie Soup Recipe
Let me tell you why this soup has been a hit in my kitchen for years—it’s all about the little things that make it so darn good:
- Creamy dreaminess: That velvety broth hugs every bite of chicken and veggie—just like the filling of your favorite pot pie, but spoonable!
- 30-minute magic: Faster than ordering takeout, yet tastes like you simmered it all day (your secret’s safe with me).
- Comfort in a bowl: All the nostalgic flavors—thyme, buttery veggies, tender chicken—that’ll make you wanna curl up on the couch.
- Clean-out-the-fridge friendly: Swap peas for corn, use leftover turkey—it’s forgiving like that.
Seriously, one taste and you’ll see why my kids start hovering near the stove when they smell this bubbling away.
Ingredients for Chicken Pot Pie Soup
Grab these simple ingredients—I bet most are already in your kitchen! The magic happens when they all come together:
- 2 tablespoons butter (salted or unsalted both work—I use whatever’s in my fridge)
- 1 onion, diced (yellow or white, just not the tears!)
- 2 carrots, diced (peeled, unless you’re feeling rustic)
- 2 celery stalks, diced (leaves and all—they add flavor!)
- 3 cloves garlic, minced (more if you’re fighting off vampires)
- ¼ cup all-purpose flour (the glue that thickens everything up)
- 4 cups chicken broth (homemade or store-bought—no judgment here)
- 2 cups cooked chicken, shredded (rotisserie chicken is my weeknight hero)
- 1 cup frozen peas (no thawing needed—hooray for shortcuts)
- 1 cup heavy cream (or half-and-half if you want it lighter)
- 1 teaspoon dried thyme (rub it between your fingers to wake up the flavor)
- Salt and pepper to taste (start with ½ tsp salt—you can always add more)
That’s it! Now let’s turn these basics into something extraordinary.
How to Make Chicken Pot Pie Soup
Okay, here’s where the magic happens! Don’t let the creamy results fool you—this soup comes together faster than you can say “seconds please.” Follow these simple steps and you’ll have a pot of comfort ready in no time.
Step 1: Sauté the Vegetables
First things first—grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and melt the butter over medium heat. When it’s just starting to bubble, toss in that diced onion, carrots, and celery. Now here’s my trick: stir them every minute or so for about 5 minutes until they get that perfect “kissed by butter” look—you want them softened but not browned. Those last 30 seconds? That’s when I add the garlic, stirring constantly so it gets fragrant without burning. Your kitchen should smell amazing right about now!
Step 2: Create the Soup Base
This is the make-or-break moment for lump-free soup. Sprinkle the flour over your veggies and stir like crazy for about a minute—this cooks out that raw flour taste. Now comes the important part: slowly drizzle in the chicken broth while whisking constantly. I mean it—go slow with that first cup! Once it’s smooth, you can add the rest more quickly. Keep whisking until you’ve got a beautifully thickened base, about 2-3 minutes. It should coat the back of a spoon nicely.
Step 3: Simmer and Finish
Time to bring it all together! Stir in the shredded chicken, frozen peas (yes, straight from the freezer!), thyme, salt, and pepper. Let it bubble gently for 10 minutes—this lets the flavors get to know each other. Right at the end, pour in the heavy cream and heat it through (but don’t boil hard or the cream might break). Taste and adjust the seasoning—sometimes I add an extra pinch of thyme if it needs more cozy vibes. And just like that, your Chicken Pot Pie Soup is ready to warm some souls!
Tips for the Best Chicken Pot Pie Soup
After making this soup more times than I can count, here are my secret weapons for perfection:
- Rotisserie chicken is your friend: Saves so much time! I grab one on busy days—just shred and toss it in. The seasoned skin makes amazing broth too.
- Cream swap: Out of heavy cream? Half-and-half works beautifully, or for a lighter version, try whole milk with a tablespoon of cornstarch.
- Fresh herb magic: If you’ve got fresh thyme, use 3 sprigs instead of dried—just fish them out before serving.
- Veggie boost: Toss in a diced potato with the carrots if you want that extra hearty pot pie feel.
Little tweaks like these make each batch uniquely delicious!
Ingredient Substitutions
Don’t stress if you’re missing something—this soup is super flexible! Here are my favorite swaps that still deliver amazing flavor:
- Butter: Olive oil works great if you need a dairy-free option—just use a bit less since it’s runnier.
- Chicken: Leftover turkey or even shredded beef bacon adds a delicious smoky twist.
- Flour: Gluten-free 1:1 blend thickens just as well—I’ve tested it!
- Peas: Frozen corn or green beans make perfect stand-ins when the pea stash runs low.
- Cream: Coconut milk (the canned kind) gives a lovely richness if you’re avoiding dairy.
The beauty of this soup? It’s hard to mess up, so get creative with what you’ve got!
Serving Suggestions for Chicken Pot Pie Soup
Oh, the fun part—making it look as good as it tastes! I always serve this soup piping hot in my favorite big bowls (the kind you can cradle in your hands). A sprinkle of fresh parsley or chives on top adds that perfect pop of color. Got some crusty bread? Dunk away! My family goes wild for buttery biscuits on the side—they’re perfect for sopping up every last drop of that creamy goodness. For a fancy touch, I sometimes add a swirl of cream and a crack of black pepper right at the table. Pure comfort in every spoonful!
Storage and Reheating
This soup disappears fast in my house, but if you’ve got leftovers (lucky you!), just stash them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—medium-low heat on the stove with frequent stirring keeps that creamy texture perfect. Whatever you do, don’t let it boil hard or the cream might separate. Pro tip: If it thickens up in the fridge, just whisk in a splash of broth or milk to bring it back to soup perfection!
Chicken Pot Pie Soup Nutrition Information
Here’s the scoop on what’s in each comforting bowl—but remember, these numbers are estimates since ingredients vary! A serving (about 1½ cups) packs roughly 420 calories with 24g protein to keep you full. The veggies add 4g fiber, while the cream gives that rich texture we all love. Sodium hits about 980mg, so go easy on extra salt if you’re watching that. Like I always say—it’s comfort food, not a math test! Enjoy every creamy, cozy bite.
FAQs About Chicken Pot Pie Soup
You’ve got questions? I’ve got answers! Here are the things people ask me most about this cozy soup:
Can I freeze Chicken Pot Pie Soup?
Honestly? I don’t recommend it—that creamy base tends to separate when thawed. But it keeps beautifully in the fridge for 3 days, and the flavors get even better overnight!
How can I thicken the soup if it’s too thin?
Easy fix! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the simmering soup. Give it 2 minutes to work its magic—you’ll have perfect thickness every time.
Can I make this soup ahead?
Absolutely! Just hold off on adding the cream until you’re ready to serve. Reheat the base gently, then stir in the cream at the last minute to keep it silky smooth.
What if I don’t have fresh veggies?
No worries! Frozen mixed vegetables (carrots, peas, green beans) work great in a pinch—just toss them in straight from the freezer. Dinner saved!
Chicken Pot Pie Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and comforting soup with all the flavors of chicken pot pie.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Sprinkle flour over vegetables and stir to coat.
- Gradually whisk in chicken broth until smooth.
- Add chicken, peas, thyme, salt, and pepper. Simmer for 10 minutes.
- Stir in heavy cream and heat through.
- Adjust seasoning if needed and serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 120mg
