Chicken Pot Pie Soup
Chicken Pot Pie Soup is like a warm hug in a bowl, packed with tender chunks of chicken, tender vegetables like carrots and peas, and a rich, creamy broth that…
Tip: save now, cook later.Chicken Pot Pie Soup is like a warm hug in a bowl, packed with tender chunks of chicken, tender vegetables like carrots and peas, and a rich, creamy broth that tastes just like the filling of a classic pot pie. Instead of a crust on top, you get all the cozy flavors right in the soup, making it perfect for chilly days.
I love making this soup when I want something comforting but quicker than baking a whole pot pie. One little trick I use is adding a pinch of thyme and a sprinkle of flaky biscuit crumbs on top to give it that nostalgic pot pie feeling without all the fuss. It’s always a hit, especially with kids who love the creamy, mild flavors and the soft vegetables mixed in.
This soup is great served with a simple green salad or some crusty bread for dipping. I often find myself making a big batch so there’s plenty for leftovers, because it tastes even better the next day. It’s just the kind of meal that warms you up from the inside out and makes your kitchen smell amazing while it cooks.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here. I like using leftover roasted chicken or rotisserie for ease. You can swap for cooked turkey if you prefer.
Vegetables: Carrots, celery, peas, and corn create that classic pot pie mix. Frozen peas and corn are perfect to save time and still taste fresh.
Milk or Cream: Whole milk gives a rich texture, but half-and-half or a non-dairy alternative like oat milk works for a lighter or dairy-free option.
Flour: Essential for thickening the soup through a roux. For gluten-free, try a gluten-free all-purpose flour or cornstarch slurry instead.
Biscuit topping: Adds a fun twist on pot pie crust. Store-bought biscuit dough is quick and tasty, or you can simply serve with crusty bread.
How Do You Make a Thick and Creamy Pot Pie Soup?
Thickening the soup properly is key to a satisfying pot pie soup. This is done by making a roux with butter and flour first:
- Cook the vegetables in oil and butter until tender.
- Sprinkle flour over the veggies and stir well to coat. Cook for 2-3 minutes to get rid of the raw flour flavor.
- Slowly whisk in the broth and then the milk, stirring constantly to avoid lumps.
- Simmer gently, stirring often, until the soup thickens nicely. Don’t rush this step—it helps your soup get creamy.
By following these steps, your soup will have that perfect velvety texture, just like a classic chicken pot pie filling.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one pan.
- Whisk – helps you smoothly blend the flour with broth and milk to avoid lumps.
- Wooden spoon or silicone spatula – great for stirring and scraping the bottom without scratching your pot.
- Sharp knife and cutting board – for chopping your vegetables and chicken evenly.
- Measuring cups and spoons – to keep your seasoning and ingredients just right.
Flavor Variations & Add-Ins
- Swap chicken for turkey – excellent if you have leftovers from a holiday meal.
- Add diced mushrooms – they bring an earthy flavor that pairs well with the creamy broth.
- Try swapping peas and corn for green beans or zucchini to change up the veggie mix.
- Stir in shredded cheddar or Parmesan cheese at the end for a richer taste.
Chicken Pot Pie Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup diced potatoes (optional)
For the Soup Base:
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or heavy cream
- 4 tbsp unsalted butter
- 2 tbsp olive oil
Seasonings:
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- 1/2 tsp dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
For Topping (Optional):
- 4-6 biscuit dough squares or store-bought biscuit dough
- Fresh herbs for garnish (like thyme or parsley)
How Much Time Will You Need?
This Chicken Pot Pie Soup takes about 10 minutes to prep and around 30 minutes to cook, so roughly 40 minutes total. If you choose to include biscuits on top, add about 15-20 minutes for baking those, either separately or while the soup simmers.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil and 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add chopped onions, carrots, celery, and potatoes if using. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
2. Add Flavorings:
Stir in minced garlic, thyme, parsley, rosemary (if using), salt, and pepper. Cook for about 1 minute until fragrant, stirring constantly so nothing burns.
3. Make the Roux:
Sprinkle the flour evenly over the veggies. Stir continuously for 2 to 3 minutes. This cooks out the raw flour taste and helps thicken the soup.
4. Add Liquids and Simmer:
Slowly whisk in the chicken broth until smooth, making sure there are no lumps. Then add the milk or cream. Bring the mixture to a gentle simmer. Stir occasionally and let it thicken, about 5 to 10 minutes.
5. Add Chicken and Vegetables:
Add the cooked chicken, peas, and corn to the pot. Stir to combine and heat everything through for another 5 minutes. Taste and adjust seasoning with salt and pepper.
6. Prepare Biscuits (Optional):
If you’re using biscuit dough, bake them according to the package directions or your recipe until golden and fluffy.
7. Serve and Garnish:
Ladle the hot soup into bowls and top with a warm biscuit or biscuit square if using. Sprinkle fresh herbs on top for a bright finish and extra flavor. Enjoy your cozy, creamy Chicken Pot Pie Soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before adding it. You can thaw frozen chicken safely overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Chicken Pot Pie Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the soup without the biscuit topping for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Skip the Biscuits?
Definitely! The soup is delicious on its own. If you want something extra, serve it with crusty bread or crackers instead for dipping.
