Chicken Pot Pie Soup is the comforting, creamy, and hearty soup that combines all the classic flavors of a chicken pot pie but in a lighter, more soothing soup form. Made with tender chunks of chicken, vegetables, and a creamy broth, this soup is rich, flavorful, and perfect for cozy dinners. Topped with a biscuit or pie crust for the signature “pot pie” texture, this soup brings all the goodness of a chicken pot pie in a bowl. It’s easy to make and will warm you from the inside out!

Why You’ll Love This Recipe

1. Comfort in a Bowl

This soup gives you all the comforting flavors of a traditional chicken pot pie but in a creamy, hearty soup form that’s perfect for chilly nights.

2. Rich and Creamy

With a creamy base made from butter, flour, and heavy cream, this soup offers the indulgence of a pot pie without the hassle of a crust.

3. Packed with Veggies

Carrots, celery, and peas add color, texture, and nutrition, making this a well-rounded meal that everyone will enjoy.

4. Quick and Easy

Unlike a traditional chicken pot pie, this soup comes together quickly, making it a perfect weeknight meal that’s both satisfying and easy to prepare.

5. Customizable

You can easily adjust this recipe to your liking by adding extra vegetables, using different herbs, or even using rotisserie chicken for a quicker option.

Ingredients

For the Soup:

2 tablespoons unsalted butter
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup heavy cream
2 tablespoons all-purpose flour (for thickening)
2 tablespoons chopped fresh parsley (optional, for garnish)

Optional Toppings:

Biscuits (store-bought or homemade)
Pie crust (cut into strips or baked separately)
Crumbled crackers (optional)

Variations

Vegetarian Version: Skip the chicken and add extra vegetables like mushrooms, potatoes, or spinach for a hearty vegetarian soup.
Add More Veggies: Add potatoes, corn, or green beans for even more texture and flavor.
Low-Carb Version: Use cauliflower in place of potatoes for a lower-carb alternative, or serve without a biscuit topping.
Spicy Chicken Pot Pie Soup: Add a pinch of cayenne pepper or hot sauce for some heat and spice.
Gluten-Free: Use gluten-free flour for thickening and gluten-free biscuits or crackers for topping.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Step 2: Add Garlic and Flour

Add the minced garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir constantly for another 2-3 minutes. This will help thicken the soup.

Step 3: Add Broth and Seasonings

Slowly pour in the chicken broth while stirring to avoid lumps. Add the dried thyme, rosemary, salt, and black pepper. Bring the soup to a simmer and cook for about 5-7 minutes to allow the flavors to meld.

Step 4: Add Chicken and Peas

Add the shredded chicken and frozen peas to the pot, stirring to combine. Let the soup simmer for another 5 minutes until everything is heated through.

Step 5: Add Heavy Cream

Stir in the heavy cream and cook for another 2-3 minutes until the soup is creamy and smooth. Adjust the seasoning with more salt and pepper if needed.

Step 6: Serve

Ladle the soup into bowls. If you’re using biscuits, pie crust, or crumbled crackers, top each bowl with a piece or a sprinkle before serving. Garnish with chopped fresh parsley for added color and flavor.

Tips for Making the Recipe

Make It Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat on the stove, adding a bit of extra broth or cream if it thickens too much.
Use Leftover Chicken: This is a great recipe to use up leftover roasted chicken or rotisserie chicken. It will save you time and add extra flavor to the soup.
Thicken the Soup: If the soup isn’t thick enough, add a slurry of flour and water or cornstarch and water to the pot and cook until the soup thickens to your desired consistency.
Make the Soup Gluten-Free: Use gluten-free flour to thicken the soup and serve with gluten-free biscuits or crackers for a gluten-free version.
Creaminess Adjustments: If you prefer a lighter version, you can use half-and-half instead of heavy cream.

How to Serve

Chicken Pot Pie Soup is a filling and satisfying dish that’s perfect on its own or with some added toppings. Here are a few serving ideas:

With Biscuits: Serve the soup with flaky, warm biscuits on the side or crumbled on top for the ultimate comfort food experience.
Pie Crust Topping: For a fun twist, cut pie crust into strips, bake until golden, and place on top of the soup.
With Croutons or Crackers: Crumbled crackers or crispy croutons add a nice crunch to the creamy soup.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or cream if needed to thin it out.

Freezing

Chicken Pot Pie Soup can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat on the stovetop over low heat, stirring occasionally. If the soup has thickened too much, add more chicken broth or a splash of cream to reach your desired consistency.

FAQs

1. Can I use rotisserie chicken for this soup?

Yes! Rotisserie chicken is perfect for this soup. It’s already cooked, which makes the soup come together even faster.

2. Can I use frozen vegetables?

Yes, frozen vegetables like peas, corn, or mixed veggies work well in this soup and save you time.

3. Can I make this soup vegetarian?

Absolutely! Skip the chicken and add more vegetables like mushrooms, potatoes, and green beans for a hearty vegetarian version.

4. Can I add potatoes to the soup?

Yes! Potatoes are a great addition. You can add diced potatoes at the same time you add the carrots and celery for a heartier soup.

5. Can I use half-and-half instead of heavy cream?

Yes, you can use half-and-half for a lighter version of this soup, though it will be less creamy than using heavy cream.

6. How do I make this soup spicier?

To add some heat, sprinkle in a pinch of red pepper flakes or a dash of hot sauce.

7. Can I freeze Chicken Pot Pie Soup?

Yes, this soup freezes well. Be sure to let it cool completely before transferring it to a freezer-safe container.

8. How do I thicken the soup?

If the soup isn’t thick enough, you can add a slurry of flour and water or cornstarch and water to the soup to thicken it up.

9. Can I serve this soup with a pie crust?

Yes, you can top the soup with a pie crust that’s baked separately or serve the soup with pie crust strips for a fun, pot-pie-inspired touch.

10. Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. It also reheats well for lunch or dinner the next day.

Conclusion

Chicken Pot Pie Soup is a warm, comforting, and creamy dish that brings all the flavors of a traditional chicken pot pie into a bowl. Whether you serve it with a flaky biscuit, a crunchy topping, or just enjoy it as is, this soup is guaranteed to satisfy. Perfect for chilly evenings, this recipe is easy to make, customizable, and packed with rich flavors that will have everyone asking for seconds!