Chicken Pot Pie Soup
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This Creamy Chicken Pot Pie Soup is everything you love about a classic chicken pot pie, minus the crust and extra work. Tender chicken, soft potatoes, carrots, celery, and sweet peas and corn simmer together in a rich, velvety broth that tastes like it took all day. Comfort food like this does not get any better!
I love making this soup during soup season when the weather is cool and I just want to feel cozy and warm. This soup is filling and tasty. Like my Chicken Soup with Spaghetti and my Chicken and Rice Soup, this soup came about when I was trying to make a better version of the chicken soups I grew up with.
This easy soup recipe is the kind of cozy, one-pot dinner I find myself making again and again once the weather turns chilly.
Why You’ll Love This Recipe
- All the pot pie comfort with less work. There is no crust so you get that creamy, savory filling in a spoonable bowl, ready in about an hour.
- Works with cooked or raw chicken. Use up leftover or rotisserie chicken for a shortcut, or start from scratch with raw chicken breasts.
- Hearty and filling Packed with chicken, potatoes, and veggies, it’s filling on its own and even better with biscuits or crusty bread on the side.
Ingredients
- Cooked chicken — Shredded or diced. Rotisserie chicken is my favorite shortcut.
- Garlic — Fresh minced garlic adds a savory depth to the base.
- Onion — Half a medium onion, diced, for that classic aromatic flavor.
- Celery — Diced small so it softens nicely and gives the soup its true pot pie flavor.
- Carrots — Peeled and diced into small pieces for sweetness and color.
- Russet potato — Russets turn soft and tender and help give the soup body.
- Chicken broth — The flavorful base of the soup. Some is held back to adjust the thickness at the end.
- Butter — Salted or unsalted both work. It’s the start of the creamy roux.
- All-purpose flour — Whisked into the butter to thicken the soup without any lumps.
- Milk — Any percentage works, though whole milk makes it richest.
- Heavy cream — Gives the soup that luxurious, velvety texture.
- Corn and peas — Optional, but they make it taste just like pot pie filling. Frozen or canned both work.
Substitutions and Variations
- Chicken – Use rotisserie chicken, leftover roasted chicken to save time. Leftover turkey is a great swap after the holidays, too!
- Potatoes – Yukon Gold potatoes hold their shape a little better than russets and add a buttery flavor, but you can use either.
- Vegetables – Swap in green beans or a frozen mixed vegetable blend in place of the corn and peas.
- Lighter version – Replace the heavy cream with additional milk for a lighter (slightly thinner) soup.
How to Make Chicken Pot Pie Soup
Step by Step Instructions Overview. Full details in recipe card.
Step 1 – Prep the chicken. Shred or dice cooked chicken,. Sauté the vegetables. Cook the onion, carrots, celery, and garlic until they begin to soften.
Step 2 – Make the creamy base. In a separate saucepan, whisk butter and flour into a smooth paste, then slowly whisk in the milk and heavy cream until thick.
Step 3 – Add Potatoes and Chicken. Add the potatoes, chicken pieces and broth and simmer until the potatoes are tender.
Step 4 – Bring it all together. Add the corn, and peas into the soup and simmer until heated through.
Step 5 – Adjust and serve. Thin with extra broth if needed, season with salt and pepper, and ladle into bowls!
Time Saving Tips ⏰
- Use rotisserie chicken. It skips the searing and simmering steps and cuts down on cook time.
- Prep vegetables ahead. Dice the onion, carrots, celery, and potato up to a day ahead and store them in the refrigerator. Always keep the diced potatoes covered in cold water so they don’t brown.
- Make the roux while the soup simmers. Start the butter and flour mixture while the potatoes cook so everything is ready at the same time.
- Use frozen veggies. Frozen corn and peas go straight into the pot, with no thawing needed.
Serving Suggestions
This soup is a meal on its own, but it’s even better with something to dunk!
Warm buttermilk biscuits for the ultimate chicken pot pie experience. It also goes great with a salad or half sandwich.
Storage and Reheating
To store – Let the soup cool, then transfer it to an airtight container and store it in the refrigerator for 2–3 days.
To reheat – Warm it gently on the stovetop over medium-low heat, stirring often. The soup thickens as it sits, so add a splash of broth or milk to bring it back to your favorite consistency.
Frequently Asked Questions
Can I use rotisserie chicken? Yes! Rotisserie chicken is my favorite shortcut for this recipe. Just shred or dice about 3 cups and skip the searing step.
Can I use raw chicken? Absolutely. Sear the seasoned chicken breasts first, then let them simmer in the soup with the potatoes until they reach an internal temperature of 165°F. Remove, shred, and stir them back in at the end.
How do I make the soup thicker? Hold back some of the broth, or let the soup simmer uncovered for a few extra minutes. You can also mash a few of the potato pieces against the side of the pot to naturally thicken it.
How do I make the soup thinner? Stir in the remaining chicken broth a little at a time until it reaches your preferred consistency.
More Easy Soup Recipes
Chicken Pot Pie Soup
Equipment
- large soup pot or dutch oven
- Cutting board and sharp knife
- Vegetable peeler
- wooden spoon
Ingredients
- 3 cups cooked chicken shredded or diced
- 3 garlic cloves minced
- ½ medium onion diced
- 2 celery ribs diced into ¼-inch pieces
- 2 medium carrots peeled and diced into ¼-inch pieces
- 1 large russet potato peeled and diced into ½-inch cubes
- 3 cups chicken broth divided
- 5 tablespoons butter salted or unsalted
- ¼ cup plus 1 tablespoon all-purpose flour
- 1½ cups milk any percentage
- ½ cup heavy cream
- ⅔ cup frozen or canned corn optional
- ⅔ cup frozen or canned peas optional
- ¼ teaspoon black pepper
Instructions
- If using cooked chicken, shred or dice it into bite sized pieces and set it aside. If using raw chicken, pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
- If using raw chicken, heat 1 tablespoon of olive oil in a large soup pot over medium to high heat. Add the chicken breasts and sear for approximately 3–4 minutes per side, until golden brown. Remove the chicken from the pot and set aside. If using cooked chicken, skip this step.
- Reduce the heat to medium. Add the diced onion, carrots, celery, and minced garlic. Sauté for 5–8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the diced potatoes and 3 cups of chicken broth. If using raw chicken, slice the seared chicken breasts in half and place them back into the pot. Bring everything to a gentle simmer and cook for 15–20 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
- If using raw chicken, carefully remove the cooked chicken and place it on a cutting board to cool slightly. If using cooked chicken, continue to the next step.
- Melt the butter in a separate medium saucepan over medium heat. Whisk in the flour and continue stirring until a smooth, lightly golden paste forms, about 1–2 minutes.
- Gradually pour the milk into the butter mixture, whisking constantly to prevent lumps. Add the heavy cream and continue cooking for approximately 5 minutes, until the mixture becomes thick, smooth, and creamy.
- Pour the creamy mixture into the soup pot along with the shredded chicken and stir until completely combined with the broth and vegetables. Stir in the corn and peas, if using, and allow everything to simmer for another 2–3 minutes until heated through.
- If the soup is thicker than desired, gradually stir in the remaining chicken broth until it reaches your preferred consistency. Season with salt and black pepper to taste. Ladle the soup into bowls and serve warm with biscuits, crackers, or your favorite crusty bread!
Notes
- Store in an airtight container in the refrigerator for 2-3 days.
- This recipe works with either cooked or raw chicken. Use leftover roasted chicken, rotisserie chicken, or any other fully cooked chicken for a quicker preparation.
- For extra flavor, serve this soup with freshly baked biscuits or puff pastry on the side to give it that classic chicken pot pie experience.
- Both frozen and canned vegetables work well in this recipe. If using canned corn or peas, drain them before adding.
- Be sure to whisk the milk into the butter and flour mixture slowly to create a smooth, creamy base without lumps.
Nutrition
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