Chicken Pot Pie Soup: The Ultimate Comfort in a Bowl!

There’s nothing quite as comforting as a warm, hearty bowl of Chicken Pot Pie Soup. It takes all the flavors you love in a traditional chicken pot pie—tender chicken, savory vegetables, and a creamy, flavorful broth—and transforms it into a cozy, spoon able version.

For busy moms like me, this easy Chicken Pot Pie Soup recipe offers a quicker way to enjoy those classic flavors without the fuss of a pie crust. Plus, it’s perfect for chilly nights, family dinners, or whenever you need a little extra comfort in a bowl.

The best part? This homemade Chicken Pot Pie Soup is a family-friendly dish that my kids love. It’s wholesome, filling, and a great way to sneak in some veggies without complaints. Whether you’re looking for an easy weeknight dinner or something special to warm up your home, this recipe is a must-try. Trust me, you’ll want this on your meal rotation!

What is Chicken Pot Pie Soup?

Chicken Pot Pie Soup is a creamy, rich soup that incorporates all the traditional components of a classic Chicken Pot Pie. Imagine everything you love about the filling of a pot pie—chunks of juicy chicken, hearty vegetables like carrots, peas, and potatoes—all in a luscious, velvety broth. Instead of baking it in a crust, you serve it in a bowl. It’s warm, filling, and has that same comforting flavor, but it’s quicker to prepare and perfect for those who prefer homemade soup recipes over baked dishes.

What makes Chicken Pot Pie Soup unique is its ability to deliver iconic flavors in a more accessible format. While the crust often defines a classic Chicken Pot Pie, the soup version allows you to play with toppings like homemade biscuits or even puff pastry strips for that signature crunch. It’s comfort food with a twist—perfect for a quick and easy Chicken Pot Pie recipe.

Ingredients List for Chicken Pot Pie Soup

• 2 tablespoons unsalted butter – for that rich, buttery base
• 1 medium onion, diced – adds sweetness and depth
• 2 cloves garlic, minced – for a punch of flavor
• 2 medium carrots, diced – gives color and natural sweetness
• 2 celery stalks, diced – for that classic savory note
• 1/4 cup all-purpose flour – to thicken the soup
• 4 cups chicken broth – the foundation of your broth
• 1 cup whole milk – adds creaminess
• 1/2 cup heavy cream – for an extra-rich, velvety texture
• 2 cups cooked, shredded chicken – rotisserie chicken works great!
• 1 cup frozen peas – because what’s pot pie without peas?
• 1 large potato, peeled and diced – makes the soup more hearty
• 1/2 teaspoon dried thyme – gives the soup its savory, herby flavor
• Salt and pepper to taste
• Fresh parsley, chopped – for garnish

Optional Garnishes:

• Biscuits or puff pastry strips – for that signature pot pie crunch
• Crushed crackers – adds a rustic touch

Substitutions and Variations

This Chicken Pot Pie Soup recipe is flexible, so feel free to make it your own! Here are a few variations you can try:

• Dairy-Free: Swap the milk and cream with coconut milk or almond milk for a lighter, dairy-free version.
• Gluten-Free: Use cornstarch instead of flour to thicken the soup, and skip the biscuits or opt for gluten-free crackers.
• Vegetarian: Substitute the chicken with mushrooms or tofu and use vegetable broth instead of chicken broth.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Slow Cooker Chicken Pot Pie: For a hands-off version, transfer everything to your slow cooker after sautéing the veggies. Cook on low for 4-6 hours, adding cream toward the end.

Chicken Pot Pie Soup Step-by-Step Cooking Instructions

Step 1: Sauté the Vegetables

Start by melting the butter in a large pot over medium heat. Once the butter is melted, add the diced onion, carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes. Add the garlic and cook for another minute.

Step 2: Create the Base

Sprinkle the flour over the vegetables and stir to coat them. This helps thicken the soup. Cook for about 1-2 minutes to eliminate the raw flour taste.

Step 3: Add the Broth and Potatoes

Slowly pour in the chicken broth while stirring. Add the diced potatoes and bring the soup to a simmer. Cook until the potatoes are tender, about 10-15 minutes.

Step 4: Incorporate the Chicken and Peas

Stir in the shredded chicken and frozen peas. The chicken is already cooked, so you’re just warming it through.

Step 5: Finish with Cream

Lower the heat and pour in the milk and heavy cream. Let the soup gently simmer for another 5-10 minutes. Be careful not to boil the soup after adding the cream.

Step 6: Season and Serve

Finally, season your soup with salt, pepper, and dried thyme. Garnish with fresh parsley and serve with biscuits or puff pastry strips for dipping.

Common Mistakes to Avoid While Preparing Chicken Pot Pie Soup

1. Skipping the flour step: This is key to getting that thick, creamy texture. Without it, your Chicken Pot Pie filling might turn out too thin.
2. Boiling the cream: After adding the cream, keep the soup at a gentle simmer to avoid curdling.
3. Overcooking the vegetables: You want your veggies to hold their shape. Overcooking makes the soup mushy.
4. Not seasoning enough: Don’t be shy with salt, pepper, and herbs to bring out the best flavors.

Chicken Pot Pie Soup Serving and Presentation Tips

• Serve your Pot Pie Soup with warm, buttery biscuits or crispy puff pastry strips. Baking the pastry into little “crusts” to place on top of each bowl gives it that pot pie charm.
• For an extra touch of elegance, sprinkle fresh parsley or thyme on top just before serving.
• If you want to impress, ladle the soup into individual crocks and bake with biscuit dough or puff pastry on top until golden.

How to Serve Chicken Pot Pie Soup

This creamy Chicken Pot Pie soup is a meal in itself, but it pairs wonderfully with a simple side salad or some garlic bread. It’s perfect for lunch or dinner, and the kids will love having biscuits to dunk!

Extra Recipe Tips for Chicken Pot Pie Soup

• Make it Ahead: This soup actually tastes better the next day as the flavors meld together. Make it ahead and store in an airtight container for up to 3 days.
• Freezing Tips: You can freeze this soup base and add the cream when reheating for a fresh, creamy texture.
• Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stove to maintain the creamy consistency.

FAQs

Q: Can I make this in a crockpot?
A: Yes! You can easily turn this into a Crockpot Chicken Pot Pie by sautéing the vegetables and then transferring everything to the slow cooker. Cook on low for 4-6 hours.

Q: What’s the best way to thicken the soup?
A: If your soup turns out too thin, mix some flour or cornstarch with water and stir it in. Let it simmer until thickened.

Q: Can I use leftover chicken for this recipe?
A: Absolutely! This is one of the best chicken soup recipes to use up leftover chicken. Rotisserie chicken works great, too.

Final Thoughts

Chicken Pot Pie Soup is the ultimate comfort food, combining all the best parts of a classic Chicken Pot Pie into a quick, easy-to-make soup. Perfect for busy nights or cozy weekends, this recipe is a delicious way to enjoy the flavors of pot pie without the extra work. Give this recipe a try, and your family will love every spoonful!