Chicken Pot Pie Soup is the all-time, comforting hug-in-a-bowl recipe that every one loves. I cannot think of another soup that feels cozier. Full of tender chicken, perfectly cooked veggies, and a velvety broth – you absolutely cannot go wrong.
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The very second the weather cools off around here, soup season amps up to impressive levels. I am a very happy camper that my family indulges me, too. With this Chicken Pot Pie Soup, though, they don’t have to. They devour it and go back for seconds every time.
This recipe is so super simple and so flavorful. Per usual, I grab a rotisserie chicken to make my life simpler. A little chop of some veggies, an easy roux to create a lovely, velvety broth, just enough cream to make it luxurious, and soup is served!
I serve this for an easy family dinner during the week, but love to take to friends who are feeling a tad under the weather. It’s great to serve for casual get togethers and is great to make in bulk and keep in the freezer for those busy days when you need dinner, but just don’t have the time or energy to cook.
There is absolutely no reason not to make this incredibly delicious soup. In fact, make it once and I promise it will become a new favorite!
chicken pot pie soup ingredients
- Butter
- Yukon Gold Potatoes
- Carrots
- Celery
- Onion
- Garlic
- Mushrooms
- AP Flour
- Chicken Broth
- Fresh Thyme
- Frozen Corn
- Frozen Peas
- Cooked Chicken
- Heavy Cream
- Kosher Salt and Fresh Ground Pepper
how to make chicken pot pie soup
Grab a big pot. You’re gonna need it. Chicken Pot Pie Soup perfection is just around the corner!
Over a medium-high heat, add the butter along with the diced potatoes, carrots, celery, and onion. For every round of ingredients added, season with a healthy pinch of kosher salt and fresh ground pepper. This is called seasoning in layers. If you do this each time you add an ingredient, by the end of the recipe, everything should be perfectly seasoned.
Once the potatoes, carrots, celery, and onion have begun to soften, add the garlic and sliced mushrooms along with the thyme. Again, season this layer with a pinch of kosher salt and fresh ground pepper.
After a few minutes and once the mushrooms have softened, it’s time to make the roux. Sprinkle in the flour and stir continuously for a few more minutes – cooking out the raw flour taste.
At this point, and very slowly, add in the hot chicken broth. Pour in a little broth at a time and stir. Once the flour becomes incorporated after each pour of broth, you can add the rest. This will help prevent a lumpy, clumpy mess. No one wants that.
Let the soup simmer until the the potatoes and the rest of the vegetables are tender. This will take about 15-20 minutes depending on the size of your potatoes and veggies.
To finish out Chicken Pot Pie Soup, add the frozen corn and peas, chicken, and heavy cream, cooking until they are warmed though.
how to serve chicken pot pie soup
To serve this soup, my family usually requests a bread of some sort. Today, I’ve got some simple biscuits for dipping into that glorious chicken soup. However, a crusty, French loaf would also be a wonderful choice. Sometimes, we opt for a classic Saltine cracker. I cold eat an entire sleeve of Saltines, but I digress. You cannot go wrong the the bread/cracker/dipping options.
This Chicken Pot Pie soup is so chockfull of veggies, that it is a fantastic one pot meal, but you could also serve a side salad with it just to add a little more green to the table.
recipe frequently asked questions
The great thing about this Chicken Pot Pie Soup is that you can add exactly what you like and what you have on hand. It’s a great fridge clean-out recipe. If you’re not a fan of the mushrooms, simply leave them out. You can even add a bag of frozen, precut veggies to really keep it simple. Truly, make it your own.
Other veggie ideas would be:
-Sweet Potato
-Green Onion
-Green Beans
-Cauliflower
-Broccoli
-Sugar Snap Peas
-Asparagus
-Squash/Zucchini
In other words, use what you love.
You could use a variety of proteins other than chicken for this recipe! In fact, it will be a great “leftover” soup for the upcoming holidays. Have leftover turkey? Turkey Pot Pie Soup! You could even use leftover ham or roasted pork. You could even throw in fish or shrimp to make a kind of chowder situation. The sky is the limit.
Yes! This is an awesome soup to freeze. It will stay good in an air-tight, freezer-safe container for up to 3 months. When you are ready, slowly thaw it out in the fridge. Doing the thaw slowly will keep the cream from separating. Simply heat it through in the microwave or stovetop when its time to serve!
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Chicken Pot Pie Soup
Ingredients
- 6 tbsp butter
- 1 med onion, diced
- 2 cups Yukon Gold potatoes, diced
- 1 cup carrots, diced
- 1 cup celery stalks, diced
- 8 oz baby bella mushrooms, thinly sliced
- 5-6 cloves garlic, minced
- ⅓ cup flour
- 2 tsp dried thyme leaves
- 8 cups chicken broth, hot
- 3 cups cooked chicken
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup heavy cream
- kosher salt and fresh ground pepper,
Instructions
- Over a medium-high heat, add the butter along with the diced potatoes, carrots, celery, and onion.
- Once the potatoes, carrots, celery, and onion have begun to soften, add the garlic and sliced mushrooms along with the thyme.
- Once the mushrooms have softened, sprinkle in the flour and stir continuously for a few more minutes – cooking out the raw flour taste.
- At this point, and very slowly, add in the hot chicken broth. Pour in a little broth at a time and stir. Once the flour becomes incorporated after each pour of broth, you can add the rest.
- Let the soup simmer until the the potatoes and the rest of the vegetables are tender – approximately 15-20 minutes.
- To finish, add the frozen corn and peas, chicken, and heavy cream, cooking until they are warmed though.
- Serve and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Chicken Pot Pie Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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If you guys make this Chicken Pot Pie Soup, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
very savory! great recipe idea!